Teriyaki Chicken Salad

Teriyaki Chicken Salad

Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Course Lunch, Salad
Servings 4

Ingredients
  

  • 1 Can Stevia Sweetened Lemon Lime Soda Zevia Brand
  • ½ cup Coconut Aminos
  • ¾ cup Brown Rice Vinegar
  • 1 Medium Yellow onion Half minced, half thinly sliced
  • 4 Cloves Garlic Minced
  • 1 tbsp Fresh Ginger Grated
  • 1 packet of stevia
  • 2 pounds Chicken Thighs Skinless, Boneless
  • 2 tsp Coconut Oil
  • 1 Bunch Asparagus Cut into 1 inch segments
  • 2 tbsp Cilantro Chopped

Instructions
 

  • Combine the soda, soya sauce, vinegar, minced onion, garlic, ginger and coconut crystals in a bowl. Add chicken and turn to coat. Place in refrigerator over night.
  • Remove chicken from marinade and pat dry. Reserve 1 cup of marinade.
  • Heat one teaspoon of coconut oil in a large skillet. Add the chicken and heat on medium high, turning once for 8-10 minutes, until browned and transfer to a plate.
  • Wipe out the skillet. Heat remaining 1 teaspoon of coconut oil. Add the sliced onion and asparagus. Cook for 5 minutes until browned. Add the reserved marinate and boil until slightly reduced. Add the cilantro.
Keyword lunch salad, salad

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