This recipe is very flavorful and is filled with wholesome nutrients, vitamins and fiber. Unlike most teriyaki recipes, this doesn’t contain sugar, yet it maintains a sweet undertone. Serve on a bed of baby arugula and quinoa.
Here’s what you need…
1 bottle pellegrino
½ cup Coconut Aminos
¾ cup apple cider vinegar
1 medium yellow onion – half minced and half thinly sliced
4 cloves garlic, smashed
1 Tablespoon fresh ginger, grated
1 Tablespoon coconut nectar
2 pounds boneless, skinless chicken thighs
2 teaspoons coconut oil
1 bunch asparagus, trimmed and cut into 1 inch segments
1 lemon, juiced
1 lime, juiced
2 Tablespoons chopped cilantro
optional *baby arugula
Combine the soda water, lemon juice, lime juice, coconut aminos, vinegar, minced onion, garlic, ginger and coconut nectar in a bowl. Add the chicken and turn to coat. Place in refrigerator overnight.
Remove chicken from marinade and pat dry. Reserve 1 cup of marinade.
Heat one teaspoon of coconut oil in a large skillet. Add the chicken and heat on medium high, turning once, for 8-10 minutes, until browned and cooked through. Transfer to a plate.
Wipe out the skillet. Heat remaining 1 teaspoon of coconut oil. Add the sliced onion and asparagus. Cook for 5 minutes, until browned. Add the reserved marinade and boil until slightly reduced. Add the cilantro.
Serve over a bed of baby arugula mixed green veggies.