Teriyaki Sauce with Lime

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When we started the AIP I tried a couple of different teriyaki recipes. While they were good, I didn’t think they had as much flavour as they could have. In this recipe I put together, I really tried to make the standard teriyaki flavour fun by adding lime, date sugar and fresh ginger. You can put this sauce with just about anything; beef, chicken, salmon, etc. Keep some in your fridge in a jar to make any quick meal taste good. I hope you love it as much as we do!

Teriyaki Sauce with Lime (AIP, Paleo)

Author: Elaine Drake, chpmom.com

Yields: 1 small jar

Ingredients:

• 1 cup coconut aminos
• 1/2 tablespoon molasses
• zest of 1 lime
• juice from 1 lime
• 2 teaspoons date sugar
• 2 cloves of fresh garlic, skin removed
• 1/2 teaspoon fresh grated ginger (you don’t have to grate it if you can guess the same amount by cutting off a piece)
• 1 tablespoon onion powder
• 1/2 teaspoon arrowroot starch added to 3 tablespoons of water

Instructions:

In a cup stir together arrowroot starch and water and set aside. Pour coconut aminos, molasses, lime juice, date sugar, garlic cloves, ginger and onion powder into your blender or food processor. Blend until smooth. Pour blended mix into saucepan and add lime zest. Heat the sauce over medium heat on stove, adding in the arrowroot and water mixture. Stir and heat until sauce starts to slightly thicken. Add sauce to meat or salmon, etc. If storing for later use, pour into a glass jar and keep in fridge for up to five days. When ready to use, be sure to shake it first.