Skillet Chicken Teriyaki
Submitted by: BUDGETMOM
IntroductionEasy meal to throw together. Serve over brown rice. I like to add pineapple chunks to it and brocccoli. Easy meal to throw together. Serve over brown rice. I like to add pineapple chunks to it and brocccoli.
Number of Servings: 4
2 tsp coconut oil
14-16 oz chicken thighs, cut into chunks (OR breasts)
3/4 cup pineapple juice OR apple juice OR use the leftover juice from canned fruit OR a combination which suits your circumstances
1/3 cup soy sauce
2 TBSP coconut palm sugar or honey
2 TBSP vinegar
1/4-1/2 teaspoon dry ginger
1 TBSP minced garlic
1 TBSP cornstarch, mixed with a little cold water or broth (about 2 TBSP)
Heat the oil in a 12-inch skillet. Brown the chicken a little bit. Pour the pineapple or other fruit juice into the skillet. Add the soy sauce, coconut sugar, vinegar, dry ginger and garlic. Stir the sauce around the chicken to dissolve the sugar and ginger. Bring the mixture to a boil. Reduce the heat and cover. Simmer, covered for about 10-12 minutes. Add the cornstarch and water mixture. Bring to a boil for about a minute, until it thickens up.