Today I have a great recipe which omits all the irritating ingredients that affect sensitive people.
Make it your slow cooker, or if you need it fast, cook it in a high pressure cooker for 15 minutes.
- 3/4 cup coconut aminos
- 1/3 cup chicken broth
- 1 tbsp honey
- 3 tbsp fresh orange juice
- 1 tbsp arrowroot starch
- 1 tsp sea salt
- 1/2 tsp pepper (omit for AIP)
- 2 tsp fresh grated ginger
- 2 tsp onion powder
- 2 cloves garlic, minced
- 2 tbsp coconut oil, melted
- 650g chicken breast
- 3 tbsp green onion, chopped (to serve)
- Prepare the sauce by whisking together the coconut aminos, broth, orange juice, honey, arrowroot starch and seasonings in a bowl. Set aside.
- Add the chicken breast to the slow cooker and top with the coconut oil. Pour over the sauce, making sure the chicken is well coated.
- Turn the slow cooker on low and cook for 6-8 hours.
- Remove the chicken from the slow cooker and shred with two forks. Top with the remainder of the teriyaki sauce and chopped green onion.
- Serve with cauliflower rice, steamed broccoli, baby bok choy, or other side dishes.
The NUTRITIONAL factor
Coconut aminos is a salty, savory seasoning sauce made from the fermented sap of coconut palm and sea salt. It is similar in color and consistency to light soy sauce, making it an easy substitute in recipes.
Coconut aminos are gluten-free, non-GMO, certified organic, soy-free, MSG-free, kosher and vegan.
Coconut aminos contain 17 naturally occurring amino acids, have almost a perfectly level pH balance, yield a low glycemic index of only 35 and are said to be a high source of broad-spectrum B vitamins, including inositol.
This is a great soy sauce alternatives to use in cooking, and as a healthy dipping sauce for your Paleo sushi rolls – recipe on our website if you missed it 😉
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