Teriyaki Chicken Salad
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.