Teriyaki Chicken is a favorite of our family, especially my daughter. Our favorite teriyaki restaurant is back in Southern California and it is amazing. Sadly, now that my husband and I are eating gluten free, soy free and mostly grain free, we are unable to enjoy our favorite version.
I set out to create a new recipe that would be equally delicious, but fit into our new lifestyle.
Well, wait no further!
Here it is:
Paleo Teriyaki Chicken
Ingredients
Scale
Sauce
½ cup Coconut Aminos
¼ cup Water
¼ cup Raw Honey
2 teaspoons Fresh Ginger
3 cloves Garlic, finely minced
1 pinch Chili Flakes
Chicken
6 Boneless Skinless Chicken Thighs, cut into 1 inch pieces
2 tablespoons Arrowroot Powder
1-teaspoon salt
1-teaspoon pepper
Instructions
- Combine all sauce ingredients in a small saucepan and bring to a simmer and cook for 5 minutes on low. Set aside
- Toss chicken with arrowroot, salt and pepper.
- Add avocado oil to a skillet and heat to medium. Add in chicken and cook on the first side for 4 minutes.
- Flip chicken onto second side and cook for an additional 3-4 minutes.
- Pour sauce over chicken and toss together.
- Cook at a simmer for 3 minutes covered and an additional 3 minutes uncovered.
- Serve over cauliflower rice or baked sweet potato.
