This was a last minute idea. I had intended to makes snoodles (summer squash noodles) with meat sauce. Just like any other woman, I exercised my prerogative to change my mind. It has been a while since I made any teriyaki dish. The teriyaki sauce is another one of my basics I try to keep in the refrigerator for a quick meal.
- 3 medium summer squash
- 1/4 c coconut aminos
- 3 dashes of fish sauce
- 3 tbsp apple cider vinegar
- 1 tbsp honey
- 1 1/2 tsp garlic
- 1 1/2 tsp ginger
- 2 tbsp coconut oil
- 16 oz. chicken breast, boneless, skinless, cubed
- 1 tsp sesame seeds
Prepare Snoodles/Zoodles (see website).
In a small mason jar combine: coconut aminos, fish sauce, apple cider vinegar, honey, garlic and ginger. Cover with lid and shake well. Set aside.
In a large skillet melt coconut oil over medium-high heat. Add chicken to skillet and cook chicken until done. Remove from skillet and set aside. Add snoodles to skillet and cook until snoodles are warm. Return chicken to skillet and add teriyaki sauce. Stir well. Add sesame seeds and stir. Serve. Eat. Enjoy.