So, in the spirit of keeping it simple, last night’s dinner was Teriyaki-Style Chicken. It’s just sauce, chicken, and veggies. Cooked grain on the side optional. Super-easy, I promise.

Hubby found a recipe* for Teriyaki sauce on the internet that sounded yummy. Naturally, it called for several ingredients that we either can’t or don’t use. Of course, we didn’t let a minor concern like that stop us! This is where having a list of cheats really helps out.

We find that Coconut Aminos are a great soy-free, gluten-free alternative to soy sauce. It’s a pricey ingredient, to be sure, but the flavor it adds to your cooking is really hard to duplicate. (We think the cost is worth it and keep this on hand as a kitchen staple.) Tapioca starch is the easy substitute for cornstarch. A pinch of cayenne instead of black pepper does the trick nicely for us. Hubby even figured out how to use orange juice in place of the white sugar, since we don’t like to use refined sugar. The result was a fairly easy recipe that we’re going to add to our regular rotation. Cooking the veggies in the sauce with the chicken also made for an easy (and yummy) way to get veggies on the table.

Baked Teriyaki-Style Chicken

  • 1 tablespoon tapioca starch
  • 1/2 cup orange juice
  • 1/2 cup Coconut Aminos
  • 1/4 cup cider vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • Dash cayenne pepper
  • 12 skinless chicken thighs
  • 3 cups chopped veggies of your choice such as carrots, squash, broccoli, green beans, peas, cabbage, celery, etc.

 Directions

  1. In a small saucepan over low heat, combine the tapioca starch, orange juice, Coconut Aminos, vinegar, garlic, ginger and cayenne. Let simmer, stirring frequently, until sauce thickens and bubbles.
  2. Preheat oven to 425 degrees.
  3. Place chicken pieces in a lightly greased 9×13 inch baking dish. (We used palm shortening.) Brush chicken with the sauce. Turn pieces over, and brush again.
  4. Bake, covered, in the preheated oven for 30 minutes. Uncover and add veggies. Turn pieces of chicken over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking. Sprinkle with green onions or sesame seeds to garnish.

Serve with rice, quinoa, or other grain of your choice. Or, if you’re going low-carb like the Hubby, eat a salad on the side instead of grain.

Technically, Teriyaki Chicken is supposed to be grilled. However, by baking it, this recipe should adapt beautifully to bulk cooking as the sauce will keep it from drying out when reheating. I also want to try cooking the meat halfway, then sealing it in a baggie and freezing it. Then it should just be pretty convenient to grill it, for a bit more authenticity. Now doesn’t that sound yummy?

*Link to the original recipe here.

*Disclaimer: We are in no way affiliated with Coconut Secret and are not being compensated for mentioning Coconut Aminos in any way, not even a free sample of their product.

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