This homemade, Paleo teriyaki sauce on chicken thighs and perfectly steamed bok choy is going to knock your socks right the heck off. For my 2nd contribution to our Summer CSA series, I’d love to highlight this delicious, healthy, and abundant vegetable!
To help maximize flavor, I like to brown the chicken first and then, after placing the chicken on a plate in the oven to keep warm, use the brown bits and drippings as a start for the Paleo teriyaki sauce. The sauce takes a little patience to pull together as we need to reduce coconut aminos until they thicken, but it is WORTH THE WAIT. Trust me on this. It’s major. In just 20 minutes, you can have the tastiest, stickiest, most satisfying teriyaki sauce to cross your kitchen stove.
If making the Paleo teriyaki sauce is intimidating, let me reassure you of its ease! You simply pour the coconut aminos (plus a couple other ingredients) into the pan with the leftover butter and seasoning from the cooked chicken, whisk up the brown bits, and stir occasionally until it’s thick and lovely. The garlic and ginger used to season the chicken then help to add that characteristic teriyaki flavor to the sauce. It all works together so well!
The bok choy is simply cooked by a quick steam (via either the stove top or microwave) and then the whole dish is tossed in the delicious sauce just before serving. Enjoy it as-is for a lower-carb meal option or serve it up alongside some white rice (if you tolerate it well)!
Remember that this Summer CSA (Community Supported Agriculture) series is a partnership with my girls Juli of PaleOMG an Lexi of Lexi’s Clean Kitchen, so be sure to check out their amazing new recipes, too! Juli made this incredible Huevos Racheros Tostadas with Creamy Tomatillo Salsa and Lexi crafted up a delicious Herb Cucumber Salad.
Paleo Teriyaki Chicken Thighs with Bok Choy
- 1 tablespoon butter or ghee
- 1 pound bone-in skin-on chicken thighs (may also use boneless, skinless), rinsed and patted dry
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1 cup coconut aminos
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon fish sauce
- 1 pound baby bok choy may also use bok choy
- 2 teaspoons white sesame seeds
- For the chicken, melt the butter in a large frying pan over high heat. Season the skin-side of the chicken thigh with half of the salt, garlic, and ginger. Once the butter is hot and melted, add the chicken skin-side down in the pan. Season the upward-facing side with the remaining half of the seasoning. Sear on high for 4 minutes, or until the skin starts to crisp and brown. Flip the chicken over, cover and cook for an additional 5 minutes. Once finished, transfer chicken to a plate, cover with foil, and palace in the oven or microwave (not turned on) to keep warm.
- For the Paleo teriyaki sauce, to the pan with drippings, add the coconut aminos, vinegar, and fish sauce. Whisk to combine and pull up any brown bits in the pan. Continue to whisk for 15-20 minutes while it simmers. When the sauce is close to being finished, it will start to noticeably thicken. At this point, turn the heat down and continue to whisk together in order to incorporate everything completely. If it starts to thicken too quickly, remove from heat and whisk until combined.
- For the bok choy, simply place the leaves in a steamer pot over simmering water or covered microwave-safe bowl with 1/2 cup water. Steam or microwave for 5 minutes, or until the leaves are bright green and less turgid.
- To assemble, toss the chicken and bok choy into the large pan with the teriyaki sauce. Stir to evenly coat and then plate with the sesame seeds.
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