Healthy lunch or dinner recipe for Teriyaki Chicken with a homemade sauce
6 chicken thighs, fat trimmed, cut into 4cm pieces
1 tbsp virgin organic coconut oil
1 clove garlic, crushed
1 tbsp finely grated fresh ginger
1 head broccoli, cut into florets
1/4 small Chinese cabbage
2 spring onions, thinly sliced diagonally + extra (to serve)
1 tsp sesame seeds, toasted
1/3 cup Teriyaki Sauce (see below)
1/4 cup Tamari
2 tsp sesame oil
2 tsp stevia powder
1 tsp grated fresh ginger
Himalayan sea salt and ground pepper
Make the Teriyaki Sauce by mixing ingredients in a shallow bowl or large snap-lock bag.
Season and add the chicken, coating in the marinade. Refrigerate for 30 minutes. Drain the chicken from the marinade.
Melt the coconut oil in a large non-stick frying pan or wok over a medium-high heat. Add the garlic and ginger and cook for 1 minute, or until fragrant.
Add the chicken and stir-fry for 3-4 minutes or until the chicken is browned. Add the broccoli and cook for a further 3 minutes, or until the broccoli is tender. Add the cabbage and spring onions and cook for 1 minute, or until the cabbage is wilted and the chicken is cooked through.
Serve sprinkled with sesame seeds and the extra spring onions. Brown rice is a good side dish!
Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.