Licorice Glazed Asian Skillet Chicken
1 small onion, finely minced
3 cloves of garlic, finely minced
¼ tsp red pepper flakes (optional)
¼ tsp sea salt
1 Tbsp neutral-tasting oil (grapeseed or deodorized coconut oil)
1 Tbsp toasted sesame seed oil
1 Tbsp powdered licorice root*
3 Tbsp tamari
3 boneless, skinless free-range, hormone-free chicken thigh portions
1 Tbsp mirin
Add onion, garlic, red pepper flakes, salt, and two types of oil to a large skillet and fry on medium-high until onions are translucent.
Add licorice root and tamari and stir to combine. Cook for a few more minutes. If things get too sticky or start to burn, add a splash of water.
Add chicken, layering over top of pan seasonings. Add mirin, and cook chicken until lightly browned and caramelized on the outside and cooked through to the centre. Serve in lettuce cups with avocado slices and kimchi, or your choice of sides.
*In all of the licorice recipes, I used the Clef des Champs Organic Licorice Root Powder, available at the Wholistic Dispensary at the Big Carrot.
Alex Picot-Annand, BA (Psych), Registered Holistic Nutritionist & Certified Life Coach