Pan fry or bake in the oven. I personally feel pan fry is quicker and easier. If you use chicken thigh, de-bone the chicken first for best results!
Chicken thighs, with skin
Sea salt, fine
1 green onion (stem)
Green onion, scallion, ramp
3 1/2 tbsp
Coconut aminos, Coconut Secret
(Red Boat brand; Terriyaki Sauce)
Apple cider vinegar
1 tsp minced
(grated; Terriyaki Sauce)
Pat dry the chicken and remove the bone (if you use chicken thigh). Lightly season the chicken with a bit salt over the skin.
Heat 1/2 tbsp ghee over medium/high heat. When hot, add chicken. Skin side down. Pan fry about 10 mins until the skin is crispy. *be careful about the splatter. Use a lid to cover the pan and prevent from splattering.
Flip and pan fry the other side until the chicken is completely cooked through. Drain the oil from the saute pan and set chicken aside.
Combine ingredients under "Teriyaki sauce". Heat the sauce over medium to medium-low heat. When the sauce is thickened, add chicken back to the pan. Coat the sauce over the chicken.
Wait for 5 mins before slicing the chicken into bite sizes. Sprinkle toasted white sesame seeds and chopped scallion (optional). Serve with steamed broccoli, mashed potato, or cauliflower rice.
is a great source of lean protein which aids in muscle growth and repair!