Paleo Red Chili Glazed Chicken and Sweet Potatoes with Bok Choy
This Paleo Red Chili Glazed Chicken and Sweet Potatoes with Bok Choy is about to rock your world. Who else loves a stir fry that packs allll the heat?!
Red Chili Glazed Chicken and Sweet Potatoes with Bok Choy:
2 large sweet potatoes, cubed
1/2 cup rice vinegar
1/2 cup water
3/4 cup honey
5 cloves garlic
2 tablespoon coconut aminos
1 tablespoon dried chili flakes (add more for desired heat, I used two tablespoons and it was realllllll spicy)
1 tsp cumin
2 tsp arrowroot starch
1 1/2 tablespoon water
1.5 lbs chicken breast cutlets, cut into 1 inch strips
1 tablespoon sesame oil
1 head bok choy, chopped
Sesame seeds, for garnish
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Toss the sweet potatoes in olive oil, in a glass microwave safe bowl. Season with salt and pepper. Roast sweet potatoes for 40 minutes, or until tender. Halfway through the baking time, toss sweet potatoes so they cook on both sides.
When the sweet potatoes have 10 minutes remaining, start the glaze. In a saucepan, add the vinegar, water, bone broth, honey, garlic, coconut aminos, chili flakes, and cumin—stir to combine. Bring to a boil over medium-high eat. Reduce heat to medium-low and allow to simmer for 6 minutes.
In a small bowl, mix the arrowroot starch with 1 1/2 tablespoon water and add to glaze, stir to combine. Continue to simmer for 4 minutes, or until thickened to desired consistency. Remove from heat.
Heat the sesame oil in a large skillet or wok, over medium high heat. Add the chicken and cook until light golden brown, about 2-3 minutes per side.
Add the bok choy to the skillet, toss to combine with the chicken and cook for 5 minutes, or until tender. Add in the sweet potatoes, toss to combine. Then pour the glaze over the stir fry. Toss until well combined and cook for another 2 minutes.
Serve over cauliflower rice and garnish with sesame seeds.