Teriyaki Chicken Marinade

Lisa Shamaly

3 Tbsp. coconut aminos (may substitute gluten-free tamari if not Whole30)

1 Tbsp. avocado oil

1 Tbsp. toasted sesame oil

½ garlic powder (may substitute 1 small clove garlic, minced)

¼ tsp. dried ginger

1 lb. chicken (breasts or thighs)*

note: If using chicken legs, use 1½ pounds

Place chicken in a zip-top plastic bag or another freezer-safe container (if you plan to freeze it).

In a small bowl, whisk together marinade ingredients. Taste and adjust salt and pepper as desired.

Pour over the chicken, close bag and gently massage to coat chicken pieces evenly.

Teriyaki Chicken: This one is great for making a quick stir fry. Cut the chicken into small pieces and sauté until almost cooked through (reserve the marinade). Remove chicken from pan, add your favorite stir-fry veggies to the pan and sauté until crisp-tender. Return chicken and reserved marinade to the pan along with the veggies and bring marinade to a simmer to allow the chicken to cook through and veggies to become tender. Teriyaki Chicken: This one is great for making a quick stir fry. Cut the chicken into small pieces and sauté until almost cooked through (reserve the marinade). Remove chicken from pan, add your favorite stir-fry veggies to the pan and sauté until crisp-tender. Return chicken and reserved marinade to the pan along with the veggies and bring marinade to a simmer to allow the chicken to cook through and veggies to become tender.

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