Easy Chinese Chicken [from 100 Days of Real Food on a Budget]

I received 100 Days of Real Food on a Budget in exchange for my honest review. As always, my opinions and experiences in this post are 100% my own.

Real food wasn’t always such a trendy topic. And I use the word ‘trend’ loosely, as I don’t believe the real food movement is going away anytime soon, or ever. Because that’s exactly what it is — a movement.

For many, their real food movement started when they started reading Lisa Leake’s blog, 100 Days of Real Food ^[4]. Sort of like a pioneer, she opened many eyes to the food industry, explaining what real food means, the benefits of real food, and how easy and delicious real food recipes can be. As someone who tries to consume as many real foods as possible, I appreciate the work Lisa Leake does.

But, it’s not just about the desire to eat real food, it’s the cost of eating real food too. The cost is what makes people hesitant to go on their own real food journey because, truth be told, some real food costs more per ounce than that bag of Doritos you bought on sale. Lisa Leake is here to show you, though, that that’s not always the case. That to eat nourishing, real food doesn’t have to be pricey. Real food doesn’t have to be hard to find or intimidating. In fact, real food is the opposite. If you buy real food produce in season, you’ll save a lot (and your fruits and veggies will actually taste better too!)

Here is what I love about Lisa Leake’s newest cookbook, 100 Days of Real Food on a Budget ^[5] — she breaks down each recipe into cost per serving so you can see exactly how much (or little!) you’re spending on your meal. Then, go ahead. Compare that to your fast food choice. You’ll find that in most cases you’re spending less, eating better, eating something that’s tastier, and feeling good about yourself when you’re done.

True, real food does take some shopping and cooking, that’s just the way it is, and that’s exactly why Lisa has also included grocery lists with each recipe. I feel confident that if you get in the groove of cooking your own real food meals, and after you witness the change in how you look and feel, you’ll at least deeply appreciate cooking, even if you never actually love it.

My husband and I love all food, but on one particular Sunday evening, we were craving Asian flavors. I decided to make the Easy Chinese Chicken from the cookbook, which was definitely easy, fast, and truly packed with flavor.

Let me show you how I did it!

For us, real food is important. We truly believe that the quality of food can make a difference in your health, as well as so many other parts of your life. The recipes in 100 Days of Real Food on a Budget ^[5] are simple, unprocessed, inexpensive. They are recipes you can feel good about making, even with little time on your hands, and serving to your family.

Print Recipe ^[6]

Easy Chinese Chicken

Yield: 4-5 servings

Prep Time: 15 minutes

Cook Time: 10-15 minutes

Total Time: 30 minutes or less

This dish is super easy, packed with Asian flavors, quick to make.

Ingredients:

Chicken

• 1/4 cup soy sauce
• 1/4 cup water
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch cubes
• 1 cup whole wheat flour
• 4 tablespoons coconut oil

Sauce

• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon red pepper flakes
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 1/4 cup soy sauce
• 1/2 cup water

Directions:

Chicken

1. In a shallow dish, combine the soy sauce and water. Add the chicken and marinate for at least 10 to 15 minutes at room temperature or up to a few hours in the fridge.
2. Place the flour on a plate. Remove the chicken from the marinade and roll the pieces around in the flour until all sides are coated.
3. In a large skillet, melt the coconut oil over medium heat. Add the chicken and cook until golden brown all over and cooked through, 6 to 8 minutes. Remove the chicken to a plate, leaving the flavorful bits in the pan.

Sauce

1. In the same pan over medium heat, cook the garlic, ginger, and pepper flakes for 30 to 60 seconds, then whisk in the vinegar, soy sauce, honey, and water and bring to a boil. Cook, scraping up the browned bits in the bottom of the pan, until the liquid begins to thicken, 2 to 3 minutes. Add the chicken, stir to coat it in the sauce, and serve warm.

My notes: I tried this with ground ginger and fresh ginger and they both worked. Just pay attention to the conversion on the spice label because ground spices are more concentrated. If you want to buy fresh, but don't normally cook with fresh ginger and are unsure what to do with it, freeze your unused portion. It'll save longer and can be used in more dishes, or you can always add it to a smoothie!