Teriyaki Chicken

Method

For the Teriyaki Sauce:

• Whisk together 1/4 cup Tamari, 2 tsp sesame oil, 2 tsp stevia powder/raw honey, 1 tsp grated fresh ginger, 1 tbsp. Dijon mustard, Himalayan sea salt and ground pepper.

 

For the Chicken:

1. Make the Teriyaki Sauce in a shallow bowl or large snap-lock bag. Season and add the chicken, coating in the marinade. Refrigerate for 30 minutes. Drain the chicken from the marinade.
2. Melt the coconut oil in a large non-stick frying pan or wok over a medium-high heat. Add the garlic and ginger and cook for 1 minute, or until fragrant.
3. Add the chicken and stir-fry for 3-4 minutes or until the chicken is browned. Add the broccoli and cook for a further 3 minutes, or until the broccoli is tender. Add the cabbage and spring onions and cook for 1 minute, or until the cabbage is wilted and the chicken is cooked through.
4. Serve sprinkled with sesame seeds and the extra spring onions. Brown rice is a good side dish!

 

Recipe from my book, The Healthy Life!

Now available in the UK at: Amazon, ASDA, Blackwells, Book Depository, Foyles, Gardners Books, IE Argosy, IE Dubray Books, WHSmith, Waterstones and all other good bookstores!