Soy-Free Teriyaki Chicken
For all of my Chinese takeout lovers, this one’s for you. This recipe is incredible easy to make, and looks, smells, and tastes like something you would spend probably way too much money on. It’s also a great option to prep ahead of time to enjoy for various meals throughout the week, if people still meal prep these days…
It’s so easy to make, and you’d never guess that it’s soy, gluten, and dairy free. If you’re cooking for a crowd or just want to enjoy delicious meal for yourself, this recipe is a fan favorite.
Just like takeout, but this time you don’t have to leave your house and interact with people. Sounds like a win to me.
Try it out!
RECIPE:
Ingredients:
2lbs diced chicken breasts
1 tbsp sesame oil
1 tsp minced garlic
1/3 cup chopped green onion
1/2 cup coconut aminos (sub soy sauce or alternative)
1/4 cup coconut sugar (sub brown sugar)
1 tbsp sesame seeds
1 tbsp apple cider vinegar
1 tsp sesame oil
1 tsp minced ginger
1/2 tsp minced garlic
1/4 cup water
1 tbsp arrowroot powder (sub corn starch)
Directions:
Heat sesame oil over medium-high heat for 30 seconds, then stir in chicken and garlic. Cook until chicken is no longer pink, lower the heat to simmer, and mix in green onions.
Combine coconut aminos, coconut sugar, sesame seeds, apple cider vinegar, sesame oil, ginger, and garlic in a bowl. Combine water and arrowroot in a separate bowl to create a slurry.
Pour coconut aminos mixture into the pan and mix until chicken is fully coated. Let simmer for a few minutes to soak in the flavors, then add slurry.
Increase heat to high until sauce is bubbling. Mix everything together, then lower the heat slightly.
Allow sauce to thicken and chicken to cook completely, stirring every few minutes. Once the sauce reaches a thick and sticky consistency, remove from the heat.
Top with more sesame seeds and green onion, and serve with rice and broccoli roasted in sesame oil, sesame seeds, and salt & pepper.
Eat and enjoy!