Who doesn’t love chicken teriyaki? It’s a staple dish on most Japanese restaurant menus and a hot favourite of ours, as it’s not only delicious, but also appears (on the surface at least) to be the healthy oasis in a sea of white-rice laden dishes.
- 4 eggs, beaten.
- 2 tablespoons coconut cream.
- 1/2 cup arrowroot flour.
- 2 teaspoons coconut flour.
- 1/2 teaspoon sea salt.
- 1 tablespoon coconut oil (for frying).
- 1/4 cup low-sodium tamari OR low-sodium soy sauce.
- 2 tablespoons raw honey.
- 2 tablespoons rice wine vinegar.
- 2/4 tablespoons filtered water.
- 1 tablespoon arrowroot.
- 1 garlic clove, crushed.
- 1 teaspoon ginger, finely grated.
- 1/2 teaspoon sesame oil.
- 1 tablespoon coconut oil.
- 500g organic chicken breast or thighs, cut into fine strips.
- 1-2 tablespoons sesame seeds, for topping.
- 1/2 cup cashew nuts, roasted and crushed.
- 1 carrot, cut into fine strips.
- 1 cup purple cabbage, finely shredded.
- 1 avocado, peeled and sliced.
- 2-3 spring onions, finely sliced.
- 1/4 cup fresh coriander.
1. For the arrowroot wraps, combine all ingredients in a small bowl until a smooth batter forms.
2. Heat a small frying pan over medium heat and brush with some coconut oil.
3. Pour 1/8th of the batter into the pan and cook for approximately 1-2 minutes on each side. Continue with the rest of the batter. Place cooked tortillas to the side and keep warm.
4. For the teriyaki sauce, add all sauce ingredients to a small bowl and whisk until well combined.
5. To cook the chicken, heat oil over medium-heat in a large frying pan.
6. Add the chicken strips and cook for 2-3 minutes or until browned.
7. Add teriyaki sauce and simmer for 2-3 minutes until thickened slightly and chicken is fully cooked.
8. Top arrowroot wraps with teriyaki chicken and the remaining ingredients. Sprinkle with sesame seeds and roll up to serve.
Tip: store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.