Quick and easy skillet recipes are my kind of meals and this teriyaki chicken is no different.Teriyaki Chicken Lunch Bowls

• Gluten free

• Meat

  • 1 1/2 lbs Chicken breasts or thighs, boneless skinless

• Produce

  • 1 Garlic clove, small
  • 1 tsp Ginger, fresh

• Pasta & Grains

  • 1 Rice

• Baking & Spices

  • 1/4 cup Brown sugar

• Oils & Vinegars

  • 1 Oil

• Nuts & Seeds

  • 1/2 cup Coconut aminos

• Liquids

  • 1/4 cup Water

Found on momables.com

Ingredients

• 1½ pounds boneless, skinless chicken breasts or thighs
• ¼ cup brown sugar, honey, or coconut palm sugar
• ½ cup coconut aminos, soy sauce, or Braggs
• ¼ cup water
• 1 small garlic clove, grated
• 1 teaspoon grated fresh ginger
• Oil, for pan frying Green onions, optional
• Rice, optional

Directions

• Pound chicken breasts or thighs to ¼ inch thin by starting in the middle and working out to the edges.
• In a medium bowl, whisk to combine brown sugar, coconut aminos, water, grated garlic, and ginger.
• Place chicken inside a glass container or large gallon zip bag and transfer sauce into container. Mix chicken and sauce over a few times to combine.
• Marinade chicken for 30 minutes to 2 hours (even overnight for a strong flavor).
• In a large skillet over medium heat, heat enough oil to cover the bottom of the pan.
• Begin to cook chicken, about 3 minutes in each side, and remove from pan.
• Repeat process with remaining chicken if the pan is too small.
• Once the chicken is cooked, pour contents of zip bag into the pan.
• Bring sauce to a boil, reduce heat, and simmer for a couple of minutes.
• Bring chicken back into the pan, toss to combine into sauce, and turn off heat.
• Serve over steamed rice or cauliflower rice and garnish with green onions, optional.