Chicken Teriyaki
- Lunch in under 15 minutes! A great way to get your protein & color (veggies) in a healthy nutritious meal! It’s also loaded with garlic & ginger- which both have amazing anti-inflammatory & immunity strengthening compounds.
With such an easy delicious recipe- there are no excuses not to have balanced meals at home!
Ingredients:
- 1/2 cup coconut aminos or 1/4 cup soy sauce
- 1/4 cup coconut sugar
- 1/4 cup water
- 2 tsp grated ginger
- 2 garlic gloves minced
- 1 tsp sesame oil
- 1 tbsp honey
- 3 tsp tapioca flour or arrowroute flour
- 500 g chicken strips
- 1 cup broccoli
Instructions:
- Mix the sauce ingredients together in a small pot and stir on medium heat until it thickens
- In a cooking pan, add 1 tsp olive oil & 2 tbsp of the teriyaki sauce to coat the pan
- Add the chicken strips and sauté till cooked
- Add the broccoli & pour the rest of the sauce. Lower heat and allow to simmer & mix well for the sauce to coat all the veggies & chicken
- Enjoy over rice & sprinkle of sesame seeds or spring onion
P.S: I didn’t cook the broccoli because I like it with a little crunch- but if you are dealing with gut issues or have a hard time digesting raw vegetables – you can steam the broccoli before adding into the pan!