Beer-Flavored Chicken Teriyaki

Beer-Flavored Chicken Teriyaki

Ingredients

Serves 4

2 chicken breasts (boneless and skinless), cut into ½-inch chunks

Marinade

⅓ cup / 80 ml organic wheat-free soy sauce (or coconut aminos)

4 tablespoons mirin (if you can’t find mirin use white wine)

4 tablespoons rice vinegar

6 tablespoons raw coconut palm sugar

1 tablespoon minced garlic

1 tablespoon minced ginger

1 cup / 250 ml beer

1 teaspoon olive oil

Directions

In a large bowl combine all marinade ingredients and mix until sugar dissolves. Add chicken chunks and marinate for at least 30 minutes (marinate overnight for fullest flavor).

Lift chicken from marinade and set aside (if you want, you can skewer chicken onto bamboo sticks that have been soaked in water for 5 minutes.)

Pour marinade into a medium saucepan and bring to a boil over medium-high heat. Reduce to a simmer, and let reduce to about 1 cup, stirring occasionally.

Heat one tablespoon of olive oil in a large skillet or wok over medium-high heat. Add chicken and cook for about 8 to 10 minutes. Add reduced marinade and cook for further 3 minutes until chicken is glazed and cooked through.