Paleo Chicken Teriyaki
This scrumptious Paleo Chicken Teriyaki combines tender chicken thighs with a sweet, sticky glaze made from coconut aminos, garlic, ginger, and honey, creating a meal that is both delicious and nutritious.
Ingrédients
Main Ingredients
- 4 pieces boneless, skinless chicken thighs (about 1.5 lbs)
- 1/2 cup coconut aminos Soy sauce alternative
- 3 cloves garlic, minced
- 1 inch piece fresh ginger, grated
- 2 tablespoons honey Can substitute with maple syrup
- 1 tablespoon olive oil (for cooking)
- Salt and pepper, to taste
Instructions
Preparation
- Gather all your ingredients: chicken thighs, minced garlic, grated ginger, and measured honey.
Cooking
- In a large skillet, heat olive oil over medium heat. Add the chicken thighs and cook for about 5-7 minutes per side or until cooked through.
- While the chicken is cooking, combine coconut aminos, minced garlic, grated ginger, and honey in a bowl. Whisk together to form a glaze.
- Once the chicken is cooked, pour the glaze over the chicken in the skillet, stirring to coat evenly.
- Reduce heat to low and let the sauce simmer for 3-5 minutes to thicken.
- Adjust seasoning with salt and pepper to taste.
- Serve hot, drizzling additional sauce over the top.
Notes
This dish is family-friendly and can be adapted by adding vegetables like bell peppers or snap peas. Pair it with sides like cauliflower rice or green salad for a balanced meal.