Teriyaki Chicken with Carrot and Cabbage Slaw
Published with permission from Rockridge Press.
Servings: 4 servings
Cost: $15
Equipment
- Small bowl
- Large skillet
Ingredients
- ⅓ cup coconut aminos
- 1 tablespoon sesame oil
- 1 teaspoon sea salt
- 1 tablespoon honey optional
- 1 tablespoon Asian hot sauce optional
- 1 pound boneless skinless chicken breasts
- 1 tablespoon coconut oil
- ½- inch piece fresh ginger grated
- 3 garlic cloves minced
- 3 medium carrots spiralized with the spaghetti blade
- ½ head green cabbage spiralized with the ribbon blade
- 3 scallions white and green parts, chopped
Instructions
- In a small bowl, mix the coconut aminos, sesame oil, salt, honey (if using), and hot sauce (if using). Put the chicken in a large glass dish or bowl and pour half of the marinade over it. Let marinate for 20 minutes. Reserve the other half of the marinade.
- Heat the coconut oil in a large skillet over medium heat. Add the chicken and its marinade. Add the ginger and garlic. Let the chicken cook for about 5 minutes then flip the breasts. Continue cooking for about 5 minutes, stirring occasionally, until the marinade has thickened and the chicken has reached an internal temperature of at least 165°F.
- Divide the vegetables among four plates. Top with the chicken and sauce, and garnish with the scallions.
Notes
Cooking Tip: To make sure the chicken breasts cook evenly, pound them to an even thickness first. If you don’t have a mallet, you can use the bottom of a Mason jar wrapped in plastic wrap.