Ginger Chicken Teriyaki
Ginger Chicken Teriyaki
Olivelle
4
30 minutes
15 minutes
Asian
Main Dish
This chicken teriyaki recipe is a favorite because it uses the natural sweetness of Ginger Balsamic Vinegar and a touch of honey to create the sweet, salty sauce, making it easily fit into paleo dietary restrictions. Delicious over rice, quinoa, or salad greens.
Ingredients
1 tsp Lime Fresco Sea Salt
- 2 Boneless Chicken Breasts or Thighs
- 1 Tbsp Honey
2 Tbsp Ginger Barrel Aged White Balsamic
- 1 Tbsp Soy Sauce (or Tamari)
2 Tbsp Avocado Oil
- Orange Zest, for finishing
- Green Onions, chopped
Directions
- Sprinkle the Lime Fresco Sea Salt over the chicken and let sit for at least 30 minutes at room temperature.
- In the meantime, prepare the teriyaki sauce by mixing honey, Ginger Balsamic Vinegar, and soy sauce in a bowl. Whisk to combine.
- Heat the Avocado Oil in a heavy bottomed frying pan over high heat.
- Brown the chicken 3-5 minutes per side until cooked through and golden.
- Add the teriyaki sauce to the skillet with chicken. Let this mixture boil, while flipping the chicken repeatedly to coat evenly.
- The chicken teriyaki is done when most of the liquid has evaporated and the sauce forms a thick glaze around the chicken.
- Slice the chicken and pour the remaining teriyaki sauce over the top. Serve over rice with a sprinkle of orange zest and green onions. Enjoy!
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