Teriyaki Chicken with Sautéed Vegetables

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

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.