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If you're on the lookout for a delicious and health-conscious meal, look no further than Teriyaki Bliss Chicken with Coconut Aminos. This dish marries the sweet and savory flavors of traditional teriyaki with a modern twist that caters to various dietary preferences. The use of coconut aminos as a soy sauce substitute not only enhances the dish's flavor profile but also makes it a healthier option, especially for those watching their sodium intake.

Teriyaki Chicken with Coconut Aminos

Discover the deliciousness of Teriyaki Bliss Chicken with Coconut Aminos, a healthy twist on a classic dish. This recipe combines tender chicken thighs with a savory-sweet glaze made from coconut aminos, creating a flavorful meal that's perfect for various dietary preferences. Easy to prepare and packed with nutrition, you can serve it over rice, in stir-fries, or cold in salads. Elevate your cooking with this versatile, heart-healthy recipe and enjoy a culinary experience that’s both satisfying and wholesome.
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Ingredients
  

4 boneless, skinless chicken thighs

1/4 cup coconut aminos

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon sesame oil

1 tablespoon cornstarch

2 tablespoons water

1 tablespoon sesame seeds (for garnish)

2 green onions, sliced (for garnish)

Cooked jasmine or cauliflower rice (for serving)

Steamed broccoli or vegetables of choice (for serving)

Instructions
 

Marinate the Chicken: In a bowl, mix together the coconut aminos, honey (or maple syrup), rice vinegar, minced garlic, grated ginger, and sesame oil. Place the chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to 2 hours for better flavor).

    Sear the Chicken: Heat a large skillet or non-stick pan over medium heat. Remove the chicken from the marinade, reserving the marinade for later. Add the chicken thighs to the hot skillet and cook for about 5-6 minutes on each side until they are golden brown and thoroughly cooked (internal temperature should reach 165°F/75°C). Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.

      Make the Teriyaki Sauce: In the same skillet, pour in the reserved marinade. Bring it to a gentle simmer over low heat. In a small bowl, mix the cornstarch and water to create a slurry. Add this slurry to the simmering sauce, stirring constantly until it thickens (about 2-3 minutes). Remove from heat.

        Combine and Serve: Slice the cooked chicken thighs and return them to the skillet with the sauce, tossing to coat the chicken well. Serve the teriyaki chicken over jasmine or cauliflower rice, accompanied by steamed broccoli or your choice of vegetables.

          Garnish: Sprinkle sesame seeds and sliced green onions over the top for a final touch of flavor and color.

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