Chicken teriyaki skewers, my autoimmune friendly, healthy take on a classic, without msg or added sugar. The marinade uses coconut aminos as a wheat free, gluten free, soy free alternative to soya sauce and is made from the sap of the coconut tree. It’s a a little bit salty and a little bit sweet and oh my god darn delicious!
I’ve used the one from Coconut Secret in the dressing for tonights chicken teriyaki skewers. Just be mindful of the brands with added coconut sugar. Aren’t they bitesized and beautiful? Unlike me here, they’re ready just in time for the NYE celebrations! What pants are you wearing tonight… party or expandable? Both equally cool!
Happy New Year Everyone, Jo xx
Makes 7 chicken teriyaki skewers
- 380g chicken breast
- 1 tablespoon freshly grated ginger
- 2 cloves of garlic (grated)
- 2 tablepoons of toasted sesame oil
- 1 tablespoon of olive oil
- 1 tablespoon of coconut aminos
- Squeeze of lime
- 1 tablespoon toasted sesame oil
- 1 teaspoon coconut aminos
- 2 tablespoons of chopped coriander and parsley
Preheat the oven to 190C (fan assisted.)
Cut the chicken breasts into thin strips. Mix the coconut aminos, toasted sesame oil, olive oil, grated ginger and garlic in a bowl. Add the chicken strips and leave to marinade in the fridge for a few hours, overnight if possible.
Thred the chicken pieces onto wooden skewers and bake in the oven for 25 minutes until cooked through. Turn after 15 minutes for even cooking and drain the juices. For extra glam, brush with a little extra virgin olive oil and finish off for 1-2 minutes on a griddle pan to give the chicken teriyaki skewers chargrilled marks.
To serve, mix toasted sesame oil, a little coconut aminos and fresh lime together and drizzle over the skewers and top with chopped fresh coriander and parsley.