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Tuesday, July 2, 2013

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.

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