This is my go-to safe meal when I’m in a flare or having a bad gut day. If you can’t have honey, I have also successfully made this with coconut sugar, although the flavor is a bit different.
You’ll need:
1 boneless skinless chicken breast, cubed
1 tablespoon of honey
1 tablespoon virgin unrefined coconut oil
2 cloves garlic, minced
1 small white or yellow onion, cut into finely slivered rings
Fresh parsley leaves, chopped
1/2 cup white Jasmine rice, rinsed and boiled or pressure cooked
1/2 cup water
Salt to taste
Stainless steel skillet and lid
Hard spatula or spoon
- In a stainless steel skillet, heat your oil.
- Add your onions and garlic. Allow them to cook slightly.
- Add your chicken to the pan. Allow it to brown with occasional scraping. If any chunks are particularly large, you can cut them in half during this stage with the side of your spoon or spatula.
- When you’re satisfied with the browning, drizzle honey over the chicken and stir the pan to combine.
- Add water to the pan. It should sizzle. Scrape browned bits off the bottom of the pan and stir the water to make a gravy.
- Add your parsley overtop the chicken mixture and cover. Reduce heat and cook for 10 minutes.
- Remove from heat, spoon over rice, and serve immediately. If you can tolerate any kind of butter, that’s a nice add on.
Post COVID Kitchen 