Teriyaki Chicken

Teriyaki Chicken

  • Serves: 4 - 5
  • Prep Time: 00:10
  • Cooking Time: 00:15
  • * plus 30 minutes marinating time

Teriyaki Chicken is a simple and delicious dinner that's cooked in minutes. It also makes a wonderful finger food for parties, just add a toothpick to each piece of chicken. Teriyaki sauce originated in Japan and the name refers to the shine or lustre the sauce has. The very high sugar content in regular Teriyaki dishes produces the shine. I'm happy to say I've been able to create a delicious sauce/marinade containing no refined sugars or soy sauce. I've used organic coconut aminos in place of soy sauce. Soy has isoflavones which can raise estrogen and decrease testosterone. This Teriyaki Chicken recipe with my sticky, sweet and gingery sauce, goes so well with cauliflower rice, just add a sprinkle of sesame seeds and sliced spring onions on top and you have a delicious dinner.


* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 1/3 cup coconut aminos
  • 1/4 cup orange juice (fresh squeezed), (1 lge juicy orange)
  • 3 Tbsp honey (unprocessed)
  • 1 Tbsp sesame oil
  • 1 Tbsp apple cider vinegar
  • 1 tsp garlic, minced or grated
  • 2 tsp ginger, minced or grated
  • 3/4 tsp fine sea salt
  • 1 kg skinless chicken, breast or thigh (cut into bite size pieces)
  • 2 Tbsp coconut oil, or ghee for cooking (divided)
  • To garnish: sesame seeds, and thinly sliced spring onions


Add the coconut aminos, orange juice, honey, sesame oil, vinegar, garlic, ginger and salt to a large bowl. Mix to combine all the marinade ingredients.

Place the cubed chicken into the marinade and stir to coat well. Place in the fridge for 20 - 30 minutes to marinate.

Heat a large frypan on medium-high (I use a large 32cm pan), then add half the coconut oil.

Use a slotted or sieve spoon to drain the marinade off the chicken before adding the pieces to the pan. Place half the chicken, leaving space between each piece, into the hot pan. Cook for approximately 1.5 minutes on each side and use tongs to turn the chicken. Watch the pan carefully and reduce heat when needed to prevent the marinade on the chicken burning (but you want the chicken golden in colour). Place the cooked chicken onto a plate, then add the remaining oil and chicken and cook as above. Reserve the marinade in the bowl to make the sauce.

Once all the chicken has been removed from the pan, reduce the heat and immediately pour the reserved marinade into the pan (be careful to watch the pan when the chicken is removed to prevent leftover bits in the pan burning). Simmer the marinade, stirring often until it's reduced to a thick dark sauce, approximately 8 minutes.

Transfer the chicken to the teriyaki sauce in the pan once it's thick and stir to coat well.

Once the chicken is piping hot, serve over cauliflower rice and sprinkle with sesame seeds and spring onions. If you would like to serve as a snack, place the chicken pieces on a plate lined with lettuce leaves, drizzle over the sauce, sprinkle with sesame seeds and insert a toothpick into each piece.

coconut aminos

An excellent soy free alternative to soy sauce and tamari. It comes from the sap of the coconut tree and has a sweeter flavour than soy sauce and is not as salty. Coconut aminos can be purchased from health food stores or online. This is one of my favourite ingredients.

orange juice (fresh squeezed)

The orange is a fruit from the citrus family. Use freshly squeezed juice from the ripe fruit. The most common orange varieties are - Valencia, Navel and Blood oranges. Fresh orange juice is high in vitamin C, phytochemicals and flavonoids.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

sesame oil

Sesame seed oil adds extra flavour to Asian cooking. Purchase sesame oil that contains no MSG and no preservatives. Store in the fridge once opened. Sesame seed oil can help heart health and is good for the skin both topically and internally. It contains anti-cancer compounds, including phytic acid, magnesium and phytosterols.

apple cider vinegar

Apple Cider Vinegar is used extensively throughout my recipes due to its health benefits. When purchasing, look for raw unfiltered apple cider vinegar ‘with the mother’ it has a cloudy appearance. Avoid malt vinegars as they are made from barley and contain gluten.


Garlic is a close relative to the onion and has been used throughout history for both medicinal and culinary purposes. In most of my recipes I use minced garlic as I find it distributes better throughout the dish. When in a hurry I use organic minced garlic which I purchase in glass jars and store in the fridge. When garlic powder is needed for a particular recipe, I use 'Simply Organic' brand. Why is garlic so good for us? It is an immune booster, antibiotic, good for the heart, cancer fighter and it's also knew as a weight loss aid (appetite suppressant).


Ginger root is widely used as a spice but also for medicinal purposes. It is a hot spice which you will find in many commercial curry powders. It's often used to prevent motion sickness and nausea. Some studies have shown joint swelling in people suffering with arthritis experience less pain and swelling when taken daily. I like to use fresh minced ginger in my meals and dry ground ginger in baked goods.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.


Choose grass fed, free-range chicken and organic if available. Chicken is a meat that gets injected with hormones to plumb it up, shop carefully. A good source of protein.

coconut oil

Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.

sesame seeds

Sesame seeds are found in the pod of the flowering sesame plant. Sesame seeds have a rich, nutty flavour and have one of the highest oil contents of any seed. They provide high amounts of protein and dietary fibre. Sesame seeds are also rich in B vitamins and minerals, manganese, magnesium, calcium, iron and zinc.