Chicken:
2 pounds of organic free range chicken thigh
sea salt and pepper to taste
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Vegetables:
2-3 tablespoons coconut oil
1 tablespoon butter
1 medium onion sliced
1 medium onion sliced
3-4 cloves of garlic finely chopped
5 cups chopped vegetables, use a combination of your favorite vegetables (snow peas, red peppers, celery, mushrooms, broccoli, carrots, kale, cauliflower, etc)
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Teriyaki Sauce:
1/2 cup Bragg Liquid Aminos
1/2 cup Stylitol (Pulverize 1 cup xylitol with 1 tablespoon of pure stevia powder in high speed blender or a grinder.)
1 teaspoon grated fresh ginger
1 teaspoon grated fresh garlic
1 teaspoon tapioca starch
1 teaspoon date syrup (optional)
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Make the sauce in advance.
- Mix all the ingredients in a small pot over medium heat and stir until the mixture starts to thicken.
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Broiling the chicken:
- Make a few cuts on each piece of chicken and season with sea salt and pepper.
- Set the oven to its broil setting (High versus Low).
- Move the oven rack up so that it is about 7-8 inches below the heat.
- Use your broiling oven trays. Set the chicken pieces on top of the slotted tray and place it on top of the normal tray in case it drips.
- Leave the chicken in the oven for 8-14 minutes.
- Remove the trays from the oven, turn over each piece, and place the trays back in the oven for another 8-14 minutes.
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Meanwhile, sauté the vegetables:
- Heat the coconut oil in a large frying pan and then add butter. Toss in the onions. Keep stirring until the onions become translucent. Add garlic and keep stirring for 1-2 minutes.
- Gradually add other vegetables and sauté them until tender.
Pour the sauce over the chicken and vegetables while they are hot.
