“Teriyaki” Chicken

4 organic chicken breasts (non-organic is OK)
Juice of 6-8 oranges
2 tablespoons coconut aminos
1/4 cup honey
Salt / pepper
2 tablespoons corn starch

Chop your chicken breasts into bite size pieces. In a bowl whisk together the juice from the oranges, coconut aminos, honey, salt and pepper. Pour the liquid into your saute pan and heat for a few minutes. Add your chicken and boil in the liquid until thoroughly cooked. Add the corn starch and stir until it thickens. Serve warm.

We LOVE this chicken over a cabbage salad. Charly likes to have some of the liquid in a bowl and she dips each piece of chicken. The dish is delicious the next day cold on a bed of lettuce so always make extra! Below you will see a photo of a meal I cooked this past weekend using the chicken dish. Charly also had baked beans but the adults had green salad with my cashew dressing. I hope this inspires you to try something new!

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