A crucial part of the success of this recipe is the cooking process with the chicken. Start your sauce first to give it time to reduce. Follow the directions closely!! Enjoy!
Paleo Chicken Teriyaki
Serves 4
Prep Time-? I couldn't tell yas, I am usually helping out with homework, coloring, and ensuring the safety of my daredevil toddler while cooking, so your guess is as good as mine here!!
Teriyaki Sauce
Ingredients:1 1/2 C OJ (fresh squeezed preferred)
2/3 C Braggs Liquid Amino Acids
2 Tbsp Honey ( I like raw, local)
2 Whole Scallions (green onions)
1 Inch Ginger
2 Cloves Garlic
To Prepare:
Combine all ingredients in a sauce pot, bring to boil, reduce to simmer. Allow the sauce to reduce while prepping and cooking veggies and chicken. The sauce should reduce by half.
Everything Else:
1 C. Broccoli Florets
1 C. Sugar Snap Peas (cleaned)
1/2 Red Bell Pepper (chopped into 1 in. pieces)
1/2 Green Bell Pepper (1 in. pieces)
1/2 Medium sizes Sweet Onion (1 in. pieces)
1 C. Button Mushrooms Sliced
2 Scallions Chopped for Garnish
You can use whatever veg you have around, adding what you like, leaving out what you don't. Any type of stir fry for me is a chance to clean out the fridge.
2 lbs Chicken Breast (cut into 1 in. pieces) (optional, if you are a vegetarian, substitute with portabellas, or sweet potato)
2 Scallions chopped
2 Cloves Garlic Chopped
2 Tbsp. Sesame Oil, or Coconut Oil
To Prepare:
Combine first five veggies in a steamer, or steaming apparatus. Do not start cooking yet!!
In a large saucepan heat sesame oil, chopped scallions, and chopped garlic, over medium high heat. Be cautious here, lower heat if garlic starts to burn. When the garlic is cooked through add chicken to the pan. Start your veggies steaming.
Brown chicken on all sides, stirring frequently over medium heat. When the chicken is about 3/4 of the way cooked through, add sliced mushrooms to the mix. Spoon about a ladle full of teriyaki sauce over chicken and mushrooms, adjust heat to high and cook for about four minutes, stirring frequently.
The high heat and natural sugars of the sauce will start to caramelize your chicken and mushrooms, locking in some really bold flavors.
While chicken and mushrooms are cooking, strain your teriyaki sauce, removing the ginger, garlic, and scallions. Return to heat. If it hasn't reduced much turn the heat up to high for the last five minutes of cooking. Reducing a sauce can be tricky and vary depending on the type of heat you are cooking with (gas, electric), the weather outside, or sometimes the just attitude of your stove top (the one I am using now gets a little bitchy.....)
Check on your veggies, I like mine with a little bite left to them. When they are cooked to the desired doneness, remove from heat.
Turn off the heat on all your pots, let's serve it up!! Scoop a heaping portion of your vibrant steamed veg into a bowl, top with a generous amount of caramelized chicken and mushrooms. Ladle some extra sauce, I personally like it saucy, so I say GO FOR IT!! Top with some fresh scallions. Sit down with your family, say a quick prayer, be thankful for your food, family, and health. Eating clean at its best. Enjoy!
