Teriyaki chicken

Ingredients

Sauce

• 1 cup of fresh orange juice or prepared pineapple juice
• ¾ cup of coconut aminos (low sodium soy sauce)
• ¼ cup of mirin or rice vinegar
• ¼ cup of honey or agave
• 1 tablespoon (tbsp) of minced ginger
• 1 tablespoon (tbsp) of minced garlic

Teriyaki Chicken

• 1 pound of boneless, skinless chicken breasts (cut into 1-inch cubes)
• 3 tablespoons (tbsp) of water
• 1 ½ tablespoons (tbsp) of cornstarch
• 1 tablespoon (tbsp) of vegetable oil

Optional Sides

• 1 ⅓ cups of brown rice
• 1 cup of broccoli

Preparation

1. Mince the ginger.
2. Mince the garlic.
3. Cut the chicken into 1-inch cubes.
4. Cook the rice according to package directions to make 4 cups. Generally, 1 cup of raw rice will yield 3 cups of cooked as most rice will triple when cooked.

Directions

Sauce

1. For the sauce, combine orange juice, coconut aminos, mirin, honey, ginger, and garlic in a small bowl.
2. Measure out ½ cup of the sauce to marinate the chicken.
3. Cover and refrigerate the remaining sauce.

Teriyaki chicken

1. Place the chicken cubes and ½ cup of sauce in a large zip top bag.
2. Seal and marinate in the refrigerator for 6 to 8 hours.
3. Remove the marinated chicken from refrigerator 20 minutes before cooking to let it warm up.
4. Drain well.
5. Transfer the reversed sauce to a small saucepan and bring to a boil over medium-high heat.
6. Reduce heat to medium/‍medium-low and simmer for 5 minutes, stirring occasionally.
7. Combine the cornstarch and water in a small bowl.
8. Stir until a smooth paste forms.
9. Whisk the cornstarch slurry into the simmering sauce, whisking constantly for 2 minutes.
10. Strain the teriyaki sauce into a bowl and set aside.
11. Heat oil in a large non-stick skillet or wok over medium heat.
12. Add the chicken and cook until golden brown on all sides, stirring occasionally. Depending on the size of skillet, it may be necessary to cook the chicken in batches so the pan isn’t overcrowded.
13. If cooking in 2 batches, return all of the cooked chicken to skillet.
14. Pour the teriyaki sauce over the chicken.
15. Toss to combine, until the chicken is evenly coated.
16. Continue cooking, stirring frequently until the sauce reaches a simmer and the chicken is cooked through.
17. Serve with rice and steamed broccoli or your favorite veggies.

Note