The teriyaki sauce is quite simple to mix together and simmer while the chicken and peppers cook, and I’ve used coconut aminos instead of soy sauce. Also rather than the sugar (or cornsyrup – yuk!) in many teriyaki sauces, I’ve used some raw honey.
It’s wholesome, delicious, and the kiddos can’t get enough of it 🙂 Enjoy!
- 1 cup chicken broth
- ⅓ cup coconut aminos
- ⅓ cup honey
- 2 Tablespoons mirin
- 1 Tablespoons sake
- 2 chicken breasts
- Sea Salt
- 2 Tablespoons olive oil
- 2 red bell peppers- cut into ½ strips
- Cauliflower Rice — See links below
- In a saucepan, combine the chicken broth coconut aminos, honey, mirin, and sake. Boil and then reduce to a simmer for 20 minutes.
- Pound and season the chicken with salt and pepper.
- In a large skillet place 1 tablespoon olive oil over medium-high heat. Add the chicken, turn once to brown both sides. Once the chicken is cooked through, transfer to a plate. Slice the chicken crosswise into strips.
- Wipe out the skillet and add the remaining 1 Tablespoon olive oil. Add the bell peppers and cook until crisp-tender and lightly charred – about 3 minutes.
- Add the chicken and the sauce to the skillet and cook over low heat for 3-5 minutes, until the sauce has thickened. Serve warm over cauliflower rice. Enjoy!
Here are recipes for Cauliflower Rice to serve the Teriyaki Chicken on: