Ginger Chicken Teriyaki
Rated 3.0 stars by 6 users
Author:
Olivelle
Servings
4
Prep Time
30 minutes
Cook Time
15 minutes
This Ginger Chicken Teriyaki is your new go-to for a quick and tasty dinner! The natural sweetness of Ginger Balsamic Vinegar and a drizzle of honey come together for the perfect balance of sweet and savory. It’s paleo-friendly and versatile enough to serve over rice, quinoa, or fresh salad greens for a meal that’s as delicious as it is easy!
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Ingredients
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1 tsp Lime Freso Infused Sea Salt
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2 Boneless Chicken Breasts or Thighs
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1 Tbsp Honey
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2 Tbsp Ginger White Barrel Aged Balsamic
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1 Tbsp Soy Sauce (or Tamari)
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2 Tbsp Avocado Oil
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Orange Zest, for finishing
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Green Onions, chopped
Directions
Sprinkle the Lime Fresco Sea Salt over the chicken and let sit for at least 30 minutes at room temperature.
In the meantime, prepare the teriyaki sauce by mixing honey, Ginger Balsamic Vinegar, and soy sauce in a bowl. Whisk to combine.
Heat the Avocado Oil in a heavy bottomed frying pan over high heat.
Brown the chicken 3-5 minutes per side until cooked through and golden.
Add the teriyaki sauce to the skillet with chicken. Let this mixture boil, while flipping the chicken repeatedly to coat evenly.
The chicken teriyaki is done when most of the liquid has evaporated and the sauce forms a thick glaze around the chicken.
Slice the chicken and pour the remaining teriyaki sauce over the top. Serve over rice with a sprinkle of orange zest and green onions. Enjoy!
Recipe Note
You may notice that the Ginger White Barrel Aged Balsamic has been discontinued. We are working on updated the ingredients in this recipe!
2 comments
Brenda Schauer
I used shrimp instead of chicken and it was so good.
I used shrimp instead of chicken and it was so good.
Marthe Krein
This was easy to make and delicious! Both my husband and son have requested to have it again!
This was easy to make and delicious! Both my husband and son have requested to have it again!