Here’s a nice sweet, thick, and healthy teriyaki sauce you can make at home with pantry staples. It comes together so quickly and is way better for you than the store bought version or take out since it has no preservatives or ingredients you can’t pronounce! It’s also paleo and gluten-free.
HOW TO USE TERIYAKI SAUCE
One of my favorite things about it is that it’s so versatile and easy to use. No marinating required as it best used at the end of cooking.
It goes great on any type of protein such as fish, chicken, tofu, pork… as well as veggies.
My preferred method is to grill this dish, especially in summer and then coat the chicken with the sauce 2-3 minutes before the end of cooking. This way you heat up the sauce a bit so it creates a caramelized goodness on every bite.
This recipe calls for chicken and scallions but feel free to swap out the protein with your whatever your craving. Dark meat is better in this recipe since white tends to dry out easily. It’s also cheaper and more flavorful in my opinion! Shrimp would work great on skewers too!
SERVING SUGGESTIONS
- Looking for something that reminds you of the islands? How about some grilled pineapple.
- If you want more of an Asian flare this would work well with some grilled bok choy.
- A side of rice or cauliflower rice would be great to soak up the flavors too.
- For a lighter meal swap out the base with some mixed greens.
ALTERNATIVE COOKING METHODS
If you don’t have a grill, fear not this can easily be made in a pan. Sautée the chicken until just about cooked and add the teriyaki sauce. Stir and cook for another 5 minutes until the sauce thickens. Instead of chopping the scallions to one inch pieces, chop into small slivers and add to the dish at the end.
Sprinkle with sesame seeds for an extra crunch!
COOKING TIPS
This recipe is pretty versatile and you will most likely have everything on hand. If not here are a few options.
- If you don’t have orange juice you can swap it out with apple juice
- Substitute the honey with coconut sugar, same proportions
- Substitute the 4 tbsp rice vinegar with 3 tbsp apple cider vinegar
- Swap out the fresh grated ginger with 1/2 tsp dried ginger
- Swap out the garlic cloves with 3/4 tsp dried garlic
Grilled Chicken Teriyaki Skewers
Ingredients
Method
- Mix together the coconut aminos, orange juice, honey, rice vinegar, ginger, and garlic.
- Simmer the sauce over low heat for about 6 minutes.
- In a small bowl combine 1 tbsp of water and the tapioca flour. Slowly add to the sauce and stir until it thickens.
- Take of the heat and let it cool. Stays in fridge for 2 weeks.
- Soak the bamboo skewers for one hour.
- Cut the scallions into 1 in pieces.
- Dice the chicken into 1 in pieces and season with salt.
- Thread the chicken and scallions onto the skewer. Alternate scallions and chicken as you put them on the skewer.
- Heat grill to 350F.
- Drizzle 1 tbsp of olive oil on the skewers.
- Grill the skewers about 5 min per side until almost cooked through.
- Brush teriyaki sauce on the chicken and scallions and grill for another 2 minutes per side.
- Serve with the remaining teriyaki sauce.
OTHER ASIAN INSPIRED RECIPES
- Easy Sheet Pan Curry Shrimp (Paleo, AIP)
- Curry Pork Meatballs (Gluten-Free, Dairy-Free)
- Slow Cooker Thai Beef Curry (Gluten-Free, Dairy-Free)
- Paleo Naan
SHOP PRODUCTS AND INGREDIENTS
