Four Ingredient Teriyaki Sauce
About this Recipe
By: Caitlin Greene
I mean, Chinese food on a Friday night was always a go-to in my house. We would order lo mein and orange chicken... sweet and tangy sauces that just feed the soul after a long week. My favorite was always that brown sauce that would come with the white rice. To be honest I don’t even know the name. I also was a big fan of Egg Foo Young and scallion pancakes. I’m probably going to tackle those two next. The problem is, I always dislike how I feel the next morning...heavy, groggy, tired. All of those additives and MSG, plus the ingredients I don’t even know how to pronounce. As I got older and began recognizing what was in my food, I started making healthy alternatives. The taste does not need to be compromised!
Well, this FOUR INGREDIENT TERIYAKI SAUCE with this chicken and chickpea noodles is the perfect alternative. It is so easy to make, you’d probably be done making it faster than the delivery guy got there. You could easily swap the noodles out for rice, cauliflower rice, zucchini noodles or another pasta. This sauce is also delicious with with shrimp, fish or beef. It’s sweet, tangy and delicious. The best part is that it is also refined-sugar-free, sweetened only slightly with a little honey, but most of the sweetness comes from the coconut aminos and balsamic vinegar. It has a nice tang to it. Give it a try next time you’re craving those flavors of Chinese take out. I don’t think you’ll be disappointed.
- 1 pound Chicken breasts
- 2 teaspoons olive oil
- 1/2 teaspoon garlic powder
- 2 tablespoon tamari soy sauce
- 2 tablespoon balsamic vinegar
- 2 tablespoon coconut aminos
- 2 teaspoon of honey
- Preheat oven to 350.
- Rub the olive oil over chicken and season with with the garlic powder, salt and pepper.
- Place chicken on a baking sheet lined with parchment paper. Bake for about 25 minutes.
- While chicken is cooking, make the sauce by whisking together the 4 ingredients. Add more honey if you want it sweeter.
- Remove chicken from the oven, and allow to rest for 5 minutes.
- Slice the chicken and toss in the sauce.
- Served with pasta with a drizzle of sesame oil and sautéed veggies. Top with cilantro and sesame seeds.