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  • Writer's pictureMama Julie Cooks

Huli Huli Chicken Mama Julie Julie Style !!!

Updated: Sep 5, 2019

Huli Huli Chicken - Sweet and tangy with a tropical flare to it !!! My family loves this chicken over rice with either bok choi or broccoli. This recipe is easy to make and you can make double and triple batches and freeze everything for future meals saving you time and work. I will also help you convert this to low carb and keto for any family members or friends who are watching their carb counts.

This recipe was inspired by my friend and subscriber to my YouTube channel Jackie E. I love getting requests for videos from people. I feel way more inspired when I am creating a recipe and a video for someone. It's much more personal that way. Well Jackie asked me for a recipe & video using chicken breasts. As I was thinking about this, the thought of a beautiful

chicken dish my dad used to make for me...Huli Huli chicken. I knew thats what I was going to do for Jackie E.

Huli Huli Chicken - Sweet, Savory and Scrumptious.  Easy to make ahead for weeknight dinners.
Huli Huli Chicken - Sweet, Savory and Scrumptious

Huli Huli Chicken Recipe

3/4 cup soy sauce

1 cup fresh tangerine juice - fresh squeezed is best and if you need a substitute use OJ

1/2 cup white sugar or Lakanto Monkfruit Sweetener (Original) if you want less carbs

2/3 cup brown sugar or Lakanto Monkfruit Sweetener ( brown )

6 cloves of garlic minced

1/4 cup ketchup

2 tsp. sesame oil

2 Tbsp. minced ginger

6 green onions, chopped

2 Tbsp. arrowroot or thickener of your choice

4 Tbsp. of water

6 chicken breasts ( I used boneless ) - you can use any cut you want

* If you have sesame seeds this makes an excellent garnish along with some thinly sliced green onions.

** I like my sauce very sweet ...if you don't think you would like it as sweet add the sweeteners in slowly as you go and stop at the point where you like it !!!!

In a medium saucepan combine: soy sauce, tangerine juice, both sugars, garlic, ketchup, sesame oil and minced ginger Bring you sauce ingredients to a gentle simmer until the ginger and garlic is cooked. You don't want raw ginger on your final product.

Next we are going to make a slurry. In cooking terms a slurry is a mixture of a thickener and water. This is slowly poured into whatever you're making until the desired thickness has been reached. In my recipe I used Arrowroot powder but you can use any thickener you like.

Slowly add in spoonfuls of your slurry and whisk constantly until the sauce is the desired thickness. Once it is the consistency you like turn off the heat and add in your green onions. Allow the sauce to cool down. The remaining heat will cook your green onions to the perfect degree. You don't want to add the green onions too early or they will over cook and become anemic looking and taste bad.

I like to cut up the chicken breasts into 3 even pieces to help with even cooking and also to give the chicken more surface space. The more the surface is exposed the more flavor you will impart on your chicken. See the video for how to do this. Put your chicken in a container or zip lock bag and put enough marinade to coat the chicken, however save the remaining marinade to drizzle on top. I like to allow the chicken to marinade for 24 hours. I like to serve this with steamed broccoli or Bok Choy and if you drizzle some sauce on the veggies that's definitely a win win !!! If your not low carb throw in some steamed rice as well. Jasmine rice goes beautifully with this dish.

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