TANGERINE CHICKEN TERIYAKI

This chicken teriyaki recipe is a favorite because it uses the natural sweetness of tangerine balsamic vinegar and a touch of honey to create the sweet, salty sauce, making it easily fit into paleo dietary restrictions. Delicious over rice, quinoa, or salad greens.

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Prep Time: 30 minutes - Cook Time: 15 minutes - Total Time: 45 minutes

Yield: 2-4 servings

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Ingredients:

- 1 tsp Sea Salt (Thai Ginger or Lime Fresco)

- 2 Boneless Chicken Breasts or Thighs

- 1 Tbsp Honey

- 2 Tbsp Tangerine White Balsamic Vinegar

- 1 Tbsp Soy Sauce (or Tamari)

- 2 Tbsp Oil (Avocado or Toasted Sesame)

- Orange Zest, for finishing

- Green Onions, chopped

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Instructions:

Sprinkle the salt over the chicken and let sit for at least 30 minutes at room temperature.
In the meantime, prepare the teriyaki sauce by mixing honey, vinegar, and soy sauce in a bowl. Whisk to combine.
Heat the oil in a heavy bottomed frying pan over high heat.
Brown the chicken 3-5 minutes per side until cooked through and golden.
Add the teriyaki sauce to the skillet with chicken. Let this mixture boil, while flipping the chicken repeatedly to coat evenly.
The chicken teriyaki is done when most of the liquid has evaporated and the sauce forms a thick glaze around the chicken.
Slice the chicken and pour the remaining teriyaki sauce over the top. Serve over rice with a sprinkle of orange zest and green onions. Enjoy!