Gluten-Free Chicken Tocino with Garlic Fried Rice
A sweet and savory Filipino breakfast staple, made gluten-free! Chicken Tocino is marinated in a sweet-savory sauce, then fried to crispy perfection and served with fragrant garlic fried rice.
Ingredients
- about 680 g Chicken Thighs
- 1/4 cup Coconut Aminos
- 2 tbsp Maple Syrup
- 1 tbsp Rice Vinegar
- 4 cloves Garlic
- 1/2 tsp Ground Black Pepper
- 1/2 tsp Annatto Powder
- 2 tbsp Avocado Oil
- 4 cups Cooked Rice (day-old)
- 6 cloves Garlic
- 2 stalks Green Onions
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Slice the chicken thighs into thin strips.
- 2In a bowl, whisk together coconut aminos, maple syrup, rice vinegar, minced garlic, black pepper, and annatto powder.
- 3Marinate the chicken strips in the mixture for at least 30 minutes (or overnight in the refrigerator).
- 4Heat avocado oil in a large skillet over medium-high heat.
- 5Fry the marinated chicken in batches until cooked through and caramelized, about 5-7 minutes per batch. Set aside.
- 6In the same skillet, add more avocado oil if needed. Saute minced garlic until fragrant, about 1 minute.
- 7Add the cooked rice to the skillet and stir-fry until heated through, about 3-5 minutes.
- 8Stir in chopped green onions.
- 9Serve the chicken tocino with garlic fried rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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