Chicken Teriyaki

Thu, 7 March 2019

 

Ingredients For Chiken:

• 400g chicken cut into strips
• 1 white onion, sliced
• 2 peppers, sliced

 

Ingredients For Teriyaki Sauce:

• 1/3 cup of honey (sub orange juice for whole30)
• 1/3 cup of coconut aminos
• 1 tbsp vinegar (either white wine or apple cider)
• 1 tbsp sesame oil
• 2 cloves of garlic, minced
• 1/2 red chili, finely chopped
• 1/2 tbsp arrowroot powder
• Sprinkle of sesame seeds
• 2 spring onions, finely chopped
• Coconut oil
•  

Method

1.    Whisk all of the sauce ingredients together and add them to a saucepan over a medium heat. Allow the mixture to come to the boil before reducing to a simmer for 8-10 minutes until it is nice and thick.

2.    Heat 1 tsp of coconut oil in a large pan or wok and brown the chicken for 2-3 minutes.

3.    Remove the chicken from the pan and set aside.

4.    Saute the onions for 3-4 minutes until golden, then add in the peppers and cook for a further 2 minutes.

5.    Return the chicken to the pan, once it is almost fully cooked add in the sauce and mix thoroughly.

6.    Remove from the heat and plate up with a sprinkle of sesame seeds and some spring onions.