Gluten-Free Chicken Teriyaki with Coconut Aminos

Ingredients

• about 680 g Chicken thighs
• 1/2 cup Coconut aminos
• 2 tbsp Honey
• 1 tbsp Rice vinegar
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tbsp Arrowroot powder
• 2 tbsp Water
• 1 tsp Sesame oil
• about 450 g Broccoli florets
• 4 cups Cooked rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, whisk together the 1/2 cup coconut aminos, 2 tablespoons honey, 1 tablespoon rice vinegar, 2 cloves minced garlic, and 1 teaspoon grated ginger until well combined.
2. 2In a separate small bowl, whisk together the 1 tablespoon arrowroot powder and 2 tablespoons water until smooth, creating a slurry.
3. 3Heat the 1 tablespoon sesame oil in a 30.48 cm skillet over medium-high heat, which is about 190°C.
4. 4Add the about 680 g chicken thighs to the hot skillet. Cook for 6 to 8 minutes per side, until the chicken is browned and the internal temperature reaches 74°C.
5. 5Pour the coconut aminos mixture from the bowl over the chicken in the skillet. Bring the liquid to a gentle simmer, which is a low, bubbling boil.
6. 6Stir the arrowroot slurry into the simmering sauce. Continue to cook, stirring constantly, for about 1 to 2 minutes, until the sauce thickens enough to coat the back of a spoon.
7. 7While the sauce is thickening, steam the about 450 g broccoli florets until they are tender but still slightly firm, about 5 to 7 minutes.
8. 8Serve the chicken teriyaki over the 4 cups of cooked rice, with the steamed broccoli on the side.

Substitutions

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