A Pimped Out Teriyaki Sauce
- 1 cup Coconut Amino Teriyaki Sauce
- 1/2 cup Shoyu
- 1/2 cup sake
- Minced ginger and garlic
- Toasted sesame seeds
- Red pepper flakes
Mix together use half for chicken and half for stirfry.
- 2 sexy leg quarters
- 1/2 cup Brown sugar
- 1/2 cup Ginger ale (optional) you can use water, sake, white wine or rice wine vinegar.
- 1/2 of pimped out teriyaki sauce above
Heat oven to 400°. In a baking dish whisk: pimped out teriyaki sauce, brown sugar, ginger ale. Coat chicken quarters in sauce. Lay chicken skin up in dish.
Bake in oven for 30 minutes . Flip chicken quarters so skin is down, bake 15 more minutes . Flip one more time so skin is up let crisp 20 minutes.
Steamed Sesame Ginger Rice
- 1 cup Jasmine or long grain white rice.
- 1 tBl spoon of toasted sesame seeds
- 2 tBl spoons diced ginger
- 1 tBl spoon coconut oil
Melt coconut oil in small pot. add rice and stir. Add diced ginger and toasted sesame seeds.
Add 1 1/2 cup water. bring to a boil. Cover and turn heat down to low. Simmer 15-20 minutes (don’t lift the lid). Turn heat off and let sit with lid on until ready to serve .
Stirfry some veggies!
I love broccoli, greenbeans and wild mushroom with my teriyaki chicken.
Get a wok. Get it super hot. Chop veggies so they’re bite size. Add 2 tBl spoons of coconut oil in wok and toss in veggies. Stir and fry those veggies. Add remaining pimped out teriyaki sauce. Turn off heat.