Teriyaki Chicken

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).

  • 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)
  1. Add the tamari, fish sauce, honey, chili, ginger and garlic into a medium bowl and mix well.
  2. 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.
  3. 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.
  4. Once all the liquid has reduced and it’s nice and sticky and caramelised remove from the heat.


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