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Teriyaki Chicken is a beloved dish that has captured the hearts and taste buds of many around the world. Originating from Japan, this flavorful dish combines tender chicken with a sweet and savory glaze, typically made from soy sauce, sugar, and various seasonings. Its popularity can be attributed to its rich flavor profile and the ease with which it can be prepared, making it a favorite in homes and restaurants alike.

Teriyaki Chicken with Coconut Aminos

Savor a twist on a classic with Teriyaki Chicken Bliss made with Coconut Aminos, a gluten-free alternative to soy sauce. This recipe combines tender chicken with a sweet and savory glaze, enhanced by garlic, ginger, and honey. The unique flavor of Coconut Aminos and the addition of fresh vegetables make this dish a healthy choice for any meal. Perfect for busy weeknights, enjoy it served over jasmine rice or quinoa, topped with green onions and sesame seeds for a delicious finish.
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs or breasts

1/2 cup coconut aminos

1/4 cup honey or maple syrup (for a vegan option)

2 tablespoons rice vinegar

1 tablespoon sesame oil

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon cornstarch (optional, for thickening)

1 tablespoon water (if using cornstarch)

2 green onions, chopped (for garnish)

1 tablespoon sesame seeds (for garnish)

Cooked jasmine rice or quinoa, for serving

Steamed broccoli, snap peas, or any vegetable of your choice, for serving

Instructions
 

Prepare the Marinade: In a medium bowl, whisk together the coconut aminos, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and grated ginger. This mixture will be the teriyaki marinade.

    Marinate the Chicken: Place the chicken thighs or breasts in a resealable plastic bag or a shallow dish. Pour half of the marinade over the chicken, ensuring it is well coated. Reserve the other half for later. Seal the bag or cover the dish, and refrigerate for at least 30 minutes (or up to 2 hours for enhanced flavor).

      Cook the Chicken: Preheat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and discard the marinade used for marinating to prevent cross-contamination. Cook the chicken for about 6-7 minutes on each side, or until fully cooked through and nicely browned. The internal temperature should reach 165°F (75°C).

        Thicken the Sauce (optional): If you prefer a thicker sauce, mix the cornstarch with water in a small bowl to create a slurry. After the chicken is cooked, pour the reserved marinade into the pan and bring it to a simmer. Stir in the cornstarch slurry and continue to cook for 2-3 minutes until the sauce thickens.

          Serve: Slice the cooked chicken and serve it over a bed of jasmine rice or quinoa. Drizzle the teriyaki sauce over the top. Garnish with chopped green onions and sesame seeds. Add steamed vegetables on the side for a complete meal.

            Enjoy: Dive into this flavorful and healthy Teriyaki Chicken dish with a blend of sweet and savory notes, all while keeping it gluten-free with coconut aminos!

              Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings