Teriyaki Chicken

Ingredients

• 1.5–2 lbs chicken boneless, skinless thighs cut into small pieces
• 1 tbsp soy sauce
• 1 tbsp coconut aminos
• 2 tbsp honey
• 2 tbsp water
• 1 tbsp rice vinegar or apple cider vinegar
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh grated ginger or ½ tsp ground
• ½ tsp xanthan gum (optional)
• Optional: pinch red pepper flakes

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Instructions

1. Sear the chicken
Heat a skillet over medium-high heat with a little sesame oil.
Cook chicken 8-10 minutes until cooked through. Remove and set aside.

2. Build the sauce
In the same pan, add soy sauce, coconut aminos, water, honey, vinegar, sesame oil, garlic and ginger.
Simmer 2–3 minutes until fragrant.

3. Thicken (optional)
Sprinkle in xanthan gum lightly and whisk quickly
—or—
Let sauce reduce naturally for a slightly thinner glaze

4. Finish the chicken
Return chicken to the pan. Spoon sauce over the top.

5. Caramelize
Remove lid and let sauce reduce until glossy
Optional: broil 2–3 minutes for sticky edges

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Serving Suggestions

• Steamed broccoli
• Cauliflower rice
• Zucchini noodles
• Jasmine rice (if not low carb)

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Wheels & Meals Signature Twist

Add a pinch of orange zest and finish with sesame seeds and green onions for a bright, restaurant-style upgrade.

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Nutrition (approx per serving, based on 4 servings)

• Calories: ~320–380
• Protein: ~28–32g
• Fat: ~18–22g
• Carbs: ~10–14g

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Pro Tip

Let the sauce reduce uncovered at the end—this is where the honey transforms into that sticky, glossy teriyaki finish that makes people think you ordered takeout.