I am running low on meat from my monthly order from Peaceful Pastures - good thing I am heading to the Farmers' Market this this weekend to pick up my May order! I only had a package of chicken thighs and 5 lbs of chicken wings, so I decided to go with the thighs for an easy after work meal. I love Asian inspired dishes and teriyaki sauce. However, most pre-made teriyaki sauce contains high fructose corn syrup or white sugar and GMO laden soy sauce.
I decided to modify a recipe from Dine and Dish to make a teriyaki sauce that contains no refined sugar or GMOs. I used organic tarmari to avoid GMOs and to make the dish gluten-free. Regular soy sauce typically contains wheat (along with soybeans). Tamari is a type of soy sauce that contains little or no grain, which results in a darker color and richer flavor. It also tends to be less salty than soy sauce. I use the organic and gluten-free tamari from San-J. It is not only organic, which is important when avoiding GMOs, but it is also non-GMO project verified. You can use tamari as a substitute in any recipe that calls for soy sauce.
With Zest & Zeal,
Oven Baked Teriyaki Chicken - gluten-free, soy-free option, dairy-free
Ingredients - recipe adapted from dineanddish.net
- 1 T arrowroot powder
- 1 T cold water
- 1/4 cup sucanat - (click here for sucanat option)
- 1/2 cup coconut aminos or tamari
- 1/4 cup rice wine vinegar
- 2 cloves garlic, minced
- 1/4 teaspoon ground black pepper
- 12 skinless chicken thighs
- In a small saucepan over low heat, combine the arrowroot, cold water, sucanat, soy sauce, vinegar, garlic, and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
- Preheat oven to 425 degrees F.
- Place chicken pieces in a 9×13 inch greased baking dish. Pour 1/2 half of the sauce over the chicken, brushing each piece so it is coated.
- Bake in the preheated oven for 30 minutes. Turn pieces over, pour on remaining sauce, and bake for an additional 30 minutes, or until chicken juices run clear.
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