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This kid-approved Whole30 Tangy Chicken is a family favorite in our house. It’s simple, flavorful, and mild enough that picky eaters and teenagers both ask for seconds. The recipe is approachable, quick to prepare, and works well as a freezer-friendly make-ahead meal.
Why We Love This Whole30 Tangy Chicken
It uses common pantry ingredients and comes together in under 30 minutes, making it perfect for busy weeknights. The dish is compliant with Whole30 and Paleo guidelines and is naturally gluten-free, dairy-free, soy-free, grain-free, nut-free, and egg-free. It’s versatile enough to serve to adults and children alike.
I first learned to make a version of this in college — it’s that easy and dependable.
Ingredients
- Boneless skinless chicken breast – Use the best quality available; cut into bite-sized pieces.
- Arrowroot or potato starch – These starches create a light coating. Tapioca flour can be substituted, though it may be slightly tackier. If you’re not doing Whole30, a gluten-free 1:1 flour blend works as well.
- Salt and pepper – Simple seasoning to taste.
- Olive oil – Or avocado or coconut oil for cooking the chicken.
- Date paste – Adds sweetness when using an unsweetened, Whole30-compliant ketchup. If you’re not on Whole30, substitute 2 tablespoons of coconut sugar, brown sugar, or another preferred sweetener.
- Dried minced onion – Easy to keep on hand and adds savory depth.
- Ketchup – For Whole30, use a compliant brand such as Tessemae’s or Primal Kitchen. If not following Whole30, use your favorite ketchup (look for options with natural sweeteners like honey, if desired).
How to Make This Whole30 Tangy Chicken
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Combine the starch and salt in a zip-top bag or a medium bowl. Add the chicken pieces, seal or stir, and shake or toss to coat evenly.
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Heat olive oil in a large skillet over medium-high heat. When the oil is hot, add the coated chicken (shake off any excess starch) and cook, flipping after 3–4 minutes, until the chicken is cooked through.
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While the chicken cooks, mix the remaining ingredients (water through ketchup) in a medium bowl. When the chicken is done, pour the sauce over the chicken in the skillet.
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Simmer over medium heat for about 10 minutes, stirring occasionally as the sauce thickens. Serve over cauliflower rice for a Whole30 meal or over cooked rice if not following Whole30.
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Whole30 Tangy Chicken
Autumn, @wholefoodfor7
Pin Recipe
Ingredients
- 1 pound boneless skinless chicken breast cut into bite-sized cubes
- 1/2 cup arrowroot or potato starch
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 cup water
- 8 large dates pitted; or substitute 2 tbsp coconut or brown sugar if not on Whole30
- 1/2 teaspoon black pepper
- 2 tablespoons dried minced onion
- 1 cup ketchup use a Whole30-compliant brand if following the program
- 1 12-ounce bag fresh or frozen riced cauliflower for serving if following Whole30; use cooked rice if not
Instructions
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Combine starch and salt in a zip-top bag or bowl. Add chicken pieces, seal or stir, and shake or toss to coat.
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Heat oil in a large skillet over medium-high. Add the coated chicken in a single layer, shake off excess starch, and cook until done, flipping after about 3–4 minutes.
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Make date paste if using: combine pitted dates with 1/2 cup hot water in a blender or food processor, let soak briefly, then blend until smooth. Use 2 tablespoons in this recipe and refrigerate any leftover paste for future use.
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While the chicken cooks, whisk together water, 2 tablespoons date paste (or sweetener), black pepper, dried minced onion, and ketchup. When the chicken is cooked, pour the sauce over it in the skillet.
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Simmer for about 10 minutes over medium heat, stirring occasionally as the sauce thickens. Serve hot over cauliflower rice or regular rice, depending on your dietary preference.
Notes
Nutrition
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