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Teriyaki chicken is a dish that has captured the hearts and palates of food lovers around the globe. Its origins can be traced back to Japan, where the term "teriyaki" refers to a cooking technique that involves grilling or broiling food while basting it with a sweet soy sauce-based glaze. This method not only imparts a rich flavor but also creates a beautiful glaze that is visually appealing. Over the years, teriyaki chicken has evolved into a staple in many households, cherished for its delightful combination of sweet and savory flavors.

Teriyaki Chicken with Coconut Aminos

Discover the delicious world of Sweet & Savory Teriyaki Chicken with this easy-to-follow recipe. Originating from Japan, this beloved dish showcases the perfect balance of sweet and savory flavors, enhanced by our unique twist using Coconut Aminos. This healthier alternative to soy sauce maintains that rich umami taste while being gluten and soy-free. Learn the skillful marinating, cooking techniques, and garnishing tips to impress your family and friends with a mouthwatering meal that's as nutritious as it is satisfying. Enjoy a delightful culinary experience that’s perfect for any occasion!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1/4 cup Coconut Aminos

2 tbsp honey or agave syrup

1 tbsp rice vinegar

1 tbsp sesame oil

2 cloves garlic, minced

1 tsp fresh ginger, grated

1 tbsp cornstarch mixed with 2 tbsp water (slurry)

2 green onions, chopped (for garnish)

1 sesame seeds (for garnish)

Cooked white or brown rice (for serving)

Instructions
 

Prepare the Marinade: In a medium bowl, whisk together the Coconut Aminos, honey (or agave syrup), rice vinegar, sesame oil, minced garlic, and grated ginger to create the teriyaki marinade.

    Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish, then refrigerate for at least 30 minutes (up to overnight for best flavor).

      Cook the Chicken: Heat a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and add it to the skillet. Cook for about 6-7 minutes on each side until the chicken is browned and cooked through. The internal temperature should reach 165°F (75°C).

        Thicken the Sauce: Once the chicken is cooked, remove it from the skillet and set aside. Pour the reserved marinade into the same skillet and bring it to a simmer. Add the cornstarch slurry and stir continuously until the sauce thickens, about 2-3 minutes.

          Combine: Slice the chicken into strips and return it to the skillet, tossing to coat the chicken in the sauce until well combined.

            Serve: Serve the Teriyaki Chicken over cooked white or brown rice, drizzled with any remaining thickened sauce. Garnish with chopped green onions and a sprinkle of sesame seeds for added flavor and presentation.

              Prep Time, Total Time, Servings: 10 min | 45 min | 4 servings