Fry pan Chicken Teriyaki

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Minutes to Cook: 15

Minutes to Cook: 15

Number of Servings: 4



a couple of tsp coconut oil 14-16 oz chicken thighs, slice into chunks (OR breasts) 3/4 cup pineapple juices OR apple juice OR PERHAPS utilize the leftover juice coming from canned fruit OR a new combination which suits your current circumstances 1/3 cup mi nombre es sauce 2 TBSP coconut palm sugar or sweetie 2 TBSP vinegar 1/4-1/2 teaspoon dry ginger just one TBSP minced garlic just one TBSP cornstarch, combined together with just a little cold normal water or even broth (about a couple of TBSP)



Temperature the oil in a new 12-inch skillet. Brown typically the chicken a little little. Pour the pineapple or perhaps other fruit juice to the skillet. Add the mi nombre es sauce, coconut sugar, apple cider vinegar, dry ginger and garlic herb. Stir the sauce across the chicken to dissolve typically the sugar and ginger. Take the mixture to a facial boil. Reduce your heat and deal with. Simmer, covered for concerning 10-12 minutes. Add typically the cornstarch and water blend. Provide to a facial boil for approximately a second, until it finally thickens up.

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