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Teriyaki Chicken is a cherished staple in Asian cuisine, celebrated for its perfect balance of sweet and savory flavors that tantalize the taste buds. This dish has garnered a loyal following across the globe, from bustling city restaurants to cozy home kitchens. What makes Teriyaki Chicken stand out is its versatility; it can be enjoyed as a casual weeknight dinner or as a centerpiece at a festive gathering.

Teriyaki Chicken with Coconut Aminos

Discover a delicious twist on the classic Teriyaki Chicken with this recipe that uses coconut aminos to create a sweet and savory sauce. Perfect for busy weeknights or festive gatherings, this dish is gluten-free and soy-free, catering to various dietary preferences. Marinate juicy chicken thighs for maximum flavor, then cook them to perfection. Served with rice or quinoa and garnished with sesame seeds and green onions, this Teriyaki Chicken Bliss is sure to impress!
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Ingredients
  

1½ pounds boneless, skinless chicken thighs

¼ cup coconut aminos

2 tablespoons honey or maple syrup

2 tablespoons rice vinegar

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon sesame oil

1 tablespoon cornstarch (optional, for thickening)

2 tablespoons sesame seeds

3 green onions, chopped (for garnish)

Cooked rice or quinoa, for serving

Instructions
 

Marinate the Chicken: In a large bowl, combine coconut aminos, honey (or maple syrup), rice vinegar, minced garlic, and grated ginger. Whisk until well mixed. Add the chicken thighs, ensuring they're fully submerged in the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a deeper flavor.

    Cook the Chicken: Heat sesame oil in a large skillet over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off (reserve the marinade for later). Place the chicken thighs in the skillet and cook for about 5-7 minutes on each side, or until they are browned and cooked through (internal temperature should reach 165°F or 75°C).

      Make the Sauce: In the same skillet, pour in the reserved marinade. If you want a thicker sauce, dissolve the cornstarch in a tablespoon of water and add it to the marinade. Bring the mixture to a simmer, stirring frequently, until it thickens slightly (about 3-5 minutes).

        Coat the Chicken: Return the cooked chicken to the skillet, tossing gently to coat it in the thickened sauce. Let it cook for an additional minute to absorb the flavors.

          Serve: Slice the teriyaki chicken and serve it over a bed of cooked rice or quinoa. Drizzle extra sauce from the skillet on top, and garnish with sesame seeds and chopped green onions.

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