Fair warning – I made this recipe up myself. So I don’t really have exact measurements, or anything like that. But it is so quick and easy, and it is really, REALLY tasty. And it’s a really good way to eat some veggies that are about to go bad.
First you need to make the sauce. I got this recipe from Paleo Newbie – a great website for easy paleo-friendly recipes.
Paleo Teriyaki Sauce
- 1/2 cup coconut aminos (you can find these in the Asian food aisle of most grocery stores. It look just like soy sauce, but tastes better with Mastodon steaks)
- 1/2 cup raw honey
- Juice from 1/2 an orange
- 2 tbs rice vinegar
- 1 tbs ground ginger
- 1-2 garlic cloves
- 1 tbs sesame oil (I didn’t have any sesame oil, so I used peanut oil instead)
- Optional: add 1 tsp arrowroot powder to make the sauce thicker (I have a quick rant about arrowroot powder. It is IMPOSSIBLE to find. No one knows what it is. No one knows where to find it. Not even at Whole Foods. The first time I went looking for it, I found a tiny little packet with about 2 ounces at Whole Foods. The best place to find it? The giant HEB on Bunker Hill. It’s on the far back wall in their Gluten-Free section)
Combine all ingredients in a saucepan over medium heat
When mixture begins to boil, stir for another 2-3 minutes
Remove from heat and set aside.
Grilled Chicken (Serves 1)
- 6 ounces boneless, skinless chicken breasts
- ground black pepper
- ground garlic powder
- 2 tablespoons coconut oil
Preheat a gas grill with burners on high and the lid closed. If you don’t have a grill, preheat your oven to 400F and cook for 30-35 minutes.
Place the chicken on a large platter in a single layer, smooth side facing up. Sprinkle with salt, pepper, garlic powder and a little bit of paprika. Flip and do the same on the other side.
Lay foil down on the grill, and spread the coconut oil all over the foil so that your chicken doesn’t stick. Or, if you’re not lazy and you clean up your grill every time you use it, just place the chicken directly on the grill. Place the chicken smooth side down on the grill and close the lid. Cook 4-5 minutes and then flip, cooking another 4 minutes with the lid closed. The chicken is cooked with the juices run clear and it has turned toasty brown on both sides.
Paleo Stir Fry (Serves 1)
- Handful of broccoli (about 1 cup), chopped into bite-site pieces
- Handful of mushrooms (about 1 cup), sliced
- 1 tbsp coconut oil
- 6 ounces cooked chicken breast, chopped into bite-site pieces
- A good amount of teriyaki sauce (maybe 1/4 a cup? 1/2 a cup?)
Heat a large skillet over medium-high heat and add 1 tbsp of coconut oil. Move the skillet around so that it coats the entire thing. Once the coconut oil is melted, add the broccoli and let cook a little, maybe 3 minutes. Then add the mushrooms, letting both cook for 4 minutes (or however long you like).
Once the mushrooms and broccoli are starting to brown, add the chicken and the teriyaki sauce, bring to a boil and then simmer, covered, for five minutes. You can honestly add as much or as little teriyaki sauce as you want here – depends on what kind of meal you are looking for.
While it is simmering, clean up the kitchen. Your wife will appreciate it. Also you can have a beer, or a delicious rum and coke (though these are not paleo at ALL, you KNOW cavemen drank or smoked something after a day of being chased by velociraptors. They had to have done that). I don’t have pictures of the meal, so enjoy this picture instead:
Obviously, this is a very basic recipe and can be spruced up a bit – adding bell peppers or onions or swapping the chicken for shrimp or swapping the entire recipe for steak fajitas and a margarita from Lupe Tortilla – the possibilities are endless. How would you improve this recipe?