Recipe of the Week: Tired of takeout? Make chicken teriyaki at home

Chicken Teriyaki

For the teriyaki sauce:

1/4 cup coconut amino acids (or soy sauce)

1/4 cup honey

2 garlic cloves, grated

2 Tbsp. grated fresh ginger

2 Tbsp. rice vinegar

2 tsp. sesame oil

1 Tbsp. cornstarch

For the chicken:

1 1/2 lbs. boneless, skin-on chicken thighs

2 Tbsp. vegetable oil

Thinly sliced green onions and sesame seeds, for garnish

Steamed white rice and broccoli, for serving

To make the teriyaki sauce: In a saute pan, combine the amino acids, honey, garlic, ginger, vinegar, sesame oil and 1/2 cup hot water. Whisk and simmer over low heat until smooth.

In a small jar, combine the cornstarch and 1/4 cup cold water and shake until smooth. Add the cornstarch slurry to the saucepan and whisk while cooking over medium heat until the teriyaki sauce thickens, about 2 minutes. Set aside.

Heat the oil in a heavy pan over medium-high heat. Add the chicken, skin-side down, and cook for about 6 minutes, until the fat has rendered and the chicken skin is golden and crisp.

Turn the chicken pieces over and add 1/4 cup water to the pan and cover with a lid so that the chicken steams and cooks through, about 5 minutes more. Add any liquid that has accumulated in the pan to the teriyaki sauce. (If the sauce has gotten too thick, just add 1/4 cup water and whisk over low heat until smooth.)

Add desired amount of sauce to chicken and cook for 1 to 2 minutes more, turning the chicken to coat it in the sauce. Serve hot with steamed white rice and vegetables and garnished with green onions and sesame seeds. Serves 4.

— From "Pure Delicious: More Than 150 Delectable Allergen-Free Recipes Without Gluten, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Shellfish or Cane Sugar" by Heather Christo (Avery Books, $30)