Our teriyaki marinade is made from scratch so you can avoid all the nasty additives and sugars that are often found in store-bought sauces. It’s so easy to make, healthier, and just as delicious (if not more).
This Week
2 Dec - 8 Dec
Ingredients
- 500-600g chicken breast (cut into 1/2 inch slices)
- 1 Tbsp coconut oil
- 4 Tbsp tamari
- 1 Tbsp fish sauce
- 2 Tbsp honey
- Thumb sized piece of fresh ginger (grated)
- 1 clove of garlic (crushed)
- Pinch of chilli flakes or 1/2 fresh (deseeded)
Method
- Add the tamari, fish sauce, honey, chili, ginger and garlic into a medium bowl and mix well.
- Add the chicken and allow it to marinate in the fridge for a couple of hours if you have time, if not it’s still delicious cooked straight away.
- Heat a large pan over a high heat and add the coconut oil. Add the chicken and cook for 3-4 minutes on each side. Don’t stir this too often as you want the sauce to reduce and caramelise the chicken pieces.
- Once all the liquid has reduced and it’s nice and sticky and caramelised remove from the heat.
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