Teriyaki Chicken Thighs

Step 1

In a large skillet, add oil and heat on medium to high. Let the pan get hot, but not smoking.

Step 2

Add the chicken thighs, then season with s + p. Let brown before flipping, about 5 minutes. Flip, then cover to let cook/brown the other side, another 3-5 minutes.

Step 3

Remove all chicken and set aside. Turn down heat to low. Add all sauce ingredients, minus the arrowroot starch, and stir, lifting up any pieces of chicken from the pan.

Step 4

After several minutes, add the chicken back to the pan, and flip a few times to drench in the sauce. Cover to heat for 3-4 minutes.

Step 5

Get a small bowl, add the arrowroot starch, as well as a few tbsp of sauce, and whisk or stir until smooth. Pour in the pan directly over the sauce, stir, and let thicken for 2 minutes.

Step 6

Add scallions and serve with rice and broccolini 😍 I sauté our broccolini in a mixture of ghee and avo oil, seasoning with pink or sea salt. Hope you enjoy!