Delightful Japanese Paleo Dinner: Succulent Teriyaki Chicken with Creamy Mashed Sweet Potatoes & Sautéed Bok Choy

Allergens

N/A

Ingredients

• 1. 6 boneless, skinless chicken thighs 2. 1/2 cup coconut aminos 3. 1/4 cup honey 4. 2 tablespoons rice vinegar 5. 1 teaspoon minced garlic 6. 1 teaspoon grated ginger 7. 1 teaspoon tapioca starch 8. Salt and pepper, to taste 9. 4 medium sweet potatoes, peeled and cubed 10. 2 tablespoons ghee or grass
• fed butter 11. 1 lb bok choy, cut into bite
• sized pieces 12. 1 tablespoon coconut oil 13. 1 tablespoon toasted sesame seeds (optional)

Instructions

1. In a medium bowl, combine coconut aminos, honey, rice vinegar, minced garlic, and grated ginger. Whisk until well combined. Set aside.
2. Season chicken thighs with salt and pepper. Heat 1 tablespoon of coconut oil in a skillet over medium heat. Add the chicken and cook for 4 5 minutes per side or until cooked through. Remove from skillet and set aside.
3. In the same skillet, add half of the teriyaki sauce, and cook the chicken again to glaze it with the sauce. Remove the chicken and keep warm.
4. In a large pot, boil sweet potatoes until fork tender. Drain and return to the pot. Add ghee or butter and mash until smooth. Season with salt and pepper to taste.
5. In another skillet or wok, heat coconut oil over medium high heat. Add bok choy and stir fry for 2 3 minutes or until tender. Season with a pinch of salt.
6. Serve the teriyaki chicken on top of mashed sweet potatoes, garnishing with sautéed bok choy and toasted sesame seeds if desired.

Chef’s Insight

The secret to tender, juicy chicken is cooking it over medium heat, allowing it to slowly cook through without burning.

Notes

This dish is gluten-free, dairy-free, and suitable for a Paleo diet. - Serve with a side of edamame or pickled vegetables for an authentic Japanese touch.