CHICKEN TERIYAKI

CHICKEN TERIYAKI

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Ready In: 45 minutes
Accommodates: Phase 1

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There's nothing quite like the sweet and tangy flavor of anything teriyaki. This is a soy-free version of the popular chicken teriyaki dish.
I always choose to use coconut aminos in place of soy sauce. Foods derived from soy can have a lot of potentially harmful side effects for many people. You can read a bit more about that here.

INGREDIENTS
Sauce:

• 1/2 Tbsp olive oil
• 1/4 cup honey
• 1/4 cup coconut aminos
• 2 Tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1/2 tsp ground ginger
• 1/2 tsp sea salt
• 1/8 tsp pepper​

Main Dish:

• 1 lb. chicken breast, butterflied*
• 1/2 Tbsp olive oil
• 1/2 yellow onion, chopped
• 1 clove garlic, diced
• 1 broccoli head, trimmed into florets
• 1 cup fresh pineapple, cubed

DIRECTIONS

1. Preheat your oven to 425 degrees.
2. Butterfly the chicken breasts and place them in a 9 x 13 glass dish.
3. In a small pot bring the sauce ingredients to a simmer over medium heat. Remove once bubbling.
4. Pour the sauce over the chicken, reserving 2 Tbsp for later use.
5. Bake the chicken in the preheated oven for 30 minutes.
6. Meanwhile, in a wok or large skillet, add 1/2 Tbsp olive oil and saute the onion for 2 minutes. Add the garlic and saute for another 2 minutes.
7. Add reserved teriyaki sauce and broccoli. Cook until the broccoli is tender but still crisp, about 4 minutes. Add the pineapple and stir until heated through.
8. Remove the chicken from the oven once cooked through and serve the broccoli stir-fry as a side to your teriyaki chicken. 

*Butterflying your chicken is a great way to ensure more flavor is obtained throughout the meat and also allows it to cook quickly and thoroughly.