I have made many many many marinades that are good, even great. However, teriyaki is something that often misses the mark when it comes to consistency. When you are ordering take out, sauce is thick and rich in flavor. It’s also rich in so many other things that are far from wholesome. This recipe has great consistency and flavor and no processed junk in it. Although I’ve only had it with chicken, this would be great with steak, shrimp or pork!

Ingredients:
2 lbs chicken breast, cut into 1-2 in. chunks

Marinade:
2 tablespoons of arrowroot starch (you can use corn starch too)
1 cup water
1/3 cup coconut sugar
1/3 cup coconut aminos
2 cloves of garlic, minced
1 tablespoon ginger, minced
1 tablespoon rice vinegar
1 tablespoon honey
1/2 teaspoon of sesame oil

Additional:
Pineapple chunks
Scallions
Sesame seeds

Directions:
1. In small saucepan, dissolve the arrowroot starch in 1 cup of water, whisking the whole time to avoid clumps.
2. Next, add all the remaining ingredients and cook over medium heat for 4-5 minutes, until the sauce begins to come to a simmer. Once the sauce has thickened up, remove from the heat. Let the sauce cool completely.
3. Once the sauce has cooled, marinade the chicken in half of the marinade. Let the chicken marinade for at least 30 minutes, up to 24 hours.
4. Prepare the chicken on skewers, adding pinapple if desired.
5. Grill on high on a preheated grill for a few minutes on each sides until chicken is fully cooked. With the unused sauce, baste the chicken multiple times during the cooking process.
6. If desired, sprinkle scallions and sesame seeds.