Yield 4 Servings
Free of: gluten and top 8 allergens.
There's no better way to indulge than with a teriyaki chicken plate lunch.
1 cup fresh orange juice or pineapple juice, or a combination of
3/4 cup coconut aminos
1/4 cup mirin or rice vinegar
1/4 cup honey or organic cane sugar
1 tbsp minced ginger
1 tbsp minced garlic
1-1/2 tbsp cornstarch
1/4 cup water
4 large boneless, skinless chicken thighs (about 1 pound)
8 scoops calrose rice, cooked according to package directions
4 scoops Potato-mac salad
Make Mine Veggie!
Make mine veggie with teriyaki portobello mushrooms! Following this recipe for teriyaki chicken, simply replace the chicken thighs with 4 portobello mushrooms and omit the marinating.
Cut the stems off the mushrooms and scrape out the gills. Pour 1/2 cup teriyaki sauce into a small bowl. Slide a portobello into the sauce with the underside facing up. Spoon sauce over the mushroom, coating the entire mushroom. Place the mushroom on a parchment lined baking sheet, underside facing up. Repeat with remaining mushrooms.
Bake at 375-degrees F for about 15 minutes or until mushrooms reach desired tenderness. Slice and serve with rice and potato-mac salad.
Courses Mains
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/teriyaki-chicken-plate-lunch/