Teriyaki Chicken Lunch Bowls

Step 1

Pound chicken breasts or thighs to 1/4 inch thin by starting in the middle and working out to the edges.

Step 2

In a medium bowl, whisk the brown sugar, coconut aminos, water, grated garlic, and ginger until combined.

Step 3

Place the chicken inside a glass container or large gallon zip bag and add the sauce. Seal and shake to combine.

Step 4

Marinade the chicken for 30 minutes or overnight for more flavor.

Step 5

In a large skillet, heat the oil over medium heat. Add the chicken and cook for 3 minutes on each side or until browned; remove from the skillet. Repeat the process with the remaining chicken, if necessary.

Step 6

Once the chicken is cooked, pour the contents of the zip bag into the pan.

Step 7

Bring the sauce to a boil, then reduce heat to medium-low and simmer for 2 minutes or until thickened.

Step 8

Bring the chicken back to the skillet and toss to combine with the sauce. Remove from heat.

Step 9

Serve over steamed rice or cauliflower rice and garnish with green onions, optional.