Teriyaki Basil Chicken

Silky • Caramelized • Naturally Sweet & Savory

This quick teriyaki chicken is made with coconut cream and almond butter for a rich, velvety glaze. It’s brightened with fresh basil and comes together in under 30 minutes for a protein-rich, anti-inflammatory meal that even toddlers will love.

Ingredients (Serves: 3-4)

Chicken:

• 1½ lbs chicken thighs or breasts, cut into strips or cubes

• Salt + pepper to season

• 1 tbsp olive oil or ghee (for searing)

Teriyaki Sauce:

• ¼ cup coconut aminos (or low-sodium soy sauce)

• 1 tbsp maple syrup (or honey/date syrup)

• 1½ tsp rice vinegar or lime juice

• 1 clove garlic, minced

• ½ tsp ginger powder or 1 tsp fresh grated

• ½ tsp toasted sesame oil

• 1 tbsp coconut cream (for silkiness)

• 1 tsp almond butter (natural thickener + flavor)

• Pinch of sea salt (adjust to taste)

Finish:

• ½-1 cup fresh basil leaves, chopped or torn

• Optional: chopped green onion + sesame seeds for topping

Instructions

• Make the sauce: 

  • In a small bowl, whisk together all sauce ingredients until smooth and creamy. Set aside.

• Cook the chicken:

• Season chicken pieces with salt and pepper.

• Heat olive oil or ghee in a large skillet over medium-high heat.

• Sear chicken until golden and cooked through, about 5-7 minutes per side. Remove from pan if needed to avoid overcooking.

• Simmer the sauce:

• Lower heat to medium. Pour sauce directly into the same pan. Stir constantly for 2-4 minutes as it simmers and thickens into a glossy glaze.

• Combine + coat:

• Return chicken to the pan (if removed) and toss to coat in the sauce. Cook for another 1-2 minutes until sticky and caramelized.

• Stir in basil:

• Turn off the heat and add fresh basil. Stir gently to wilt it into the sauce.

Notes

Ingredient Benefits:

• Chicken = Lean, complete protein that supports muscle and immune health.

• Coconut cream = Adds healthy fats for hormones and glowing skin.

• Almond butter = Boosts vitamin E and healthy fats for brain + skin.

• Basil = Anti-inflammatory and rich in antioxidants.

• Ginger + garlic = Gut-supportive, anti-bloat, and anti-inflammatory.

Serving Suggestions:

• Over steamed jasmine rice or fluffy quinoa

• With sautéed zucchini, bok choy, or broccoli

• Topped with sesame seeds, green onion, or a squeeze of fresh lime

Storage Tips:

• Fridge: Keeps well in an airtight container for 3-4 days.

• Freezer: Freeze cooled chicken in sauce for up to 2 months.

• Reheat: Warm gently on the stove or in a covered dish at low heat to maintain texture.