JJ’S Teriyaki Chicken

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.

Teriyaki Chicken

  • 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.

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