> ## Content Index > Fetch the complete content index at: https://thefoodiekitchen.net/llms.txt > Use this file to discover other available public pages before exploring further. # Coconut Oil Teriyaki Chicken — Seed Oil Free Japanese Recipe - URL: https://thefoodiekitchen.net/coconut-oil-teriyaki-chicken/ - Published: 2026-09-10T07:14:04.000Z - Updated: 2026-09-12T07:42:55.000Z - Description: Teriyaki chicken cooked in coconut oil with a homemade sauce. No bottled teriyaki (which contains seed oils). Ready in 20 minutes. - Author: Savannah Ryan - Tags: MAHA Recipes, Asian Recipes Teriyaki is one of the most universally eaten Japanese dishes outside Japan, and one of the most reliably seed-oiled in the home kitchen. Almost every bottled teriyaki sauce contains soybean oil or canola as an emulsifier. Most restaurant teriyaki is cooked in canola or vegetable oil. The home version using coconut oil and a homemade sauce takes three minutes longer than opening a bottle and tastes significantly better. The teriyaki sauce itself — soy sauce, honey, mirin, and a starch thickener — is four ingredients and two minutes of mixing. There is no version of this where the bottled option is worth the seed oils it contains. ## Coconut Oil for Teriyaki Refined coconut oil has a near-neutral flavour and a 450°F smoke point — high enough for the initial sear that gives teriyaki chicken its caramelised exterior. Unrefined coconut oil has a mild coconut flavour that is pleasant in some applications but competes with the soy-honey sauce here. Use refined for this recipe. ## Coconut Oil Teriyaki Chicken Recipe Serves 4 Prep 5 min Cook 15 min ### Ingredients - 600g (1.3 lb) boneless skinless chicken thighs - 2 tbsp refined coconut oil - Teriyaki sauce: 4 tbsp soy sauce or coconut aminos, 2 tbsp honey, 1 tbsp mirin or dry sherry, 1 tsp cornstarch dissolved in 2 tbsp cold water - Steamed Japanese short-grain or jasmine rice to serve - Sesame seeds and sliced spring onion to garnish ### Method 1. Mix all teriyaki sauce ingredients in a small bowl. Stir until the cornstarch is completely dissolved — undissolved starch forms lumps when it hits the hot pan. 2. Pat the chicken thighs completely dry with paper towel. Season lightly with salt. 3. Heat the coconut oil in a large skillet over medium-high heat until shimmering. 4. Add the chicken thighs smooth-side down. Cook for 5-6 minutes without moving. The underside should be golden and the chicken should release cleanly from the pan. 5. Flip all pieces. Cook for 5 more minutes until internal temperature reaches 165°F. 6. Pour the teriyaki sauce over the chicken. It will bubble immediately and begin to thicken — this is the cornstarch setting. Cook for 1-2 minutes, turning the chicken to coat every surface. 7. Remove from heat. Allow to rest 2 minutes. Slice the thighs across the grain into 1cm pieces. 8. Serve over steamed rice. Spoon the thickened sauce from the pan directly over everything. Garnish with sesame seeds and spring onion. ## Make the Sauce From Scratch — Always Bottled teriyaki sauce almost universally contains soybean oil, high-fructose corn syrup, or modified food starch derived from seed crops. The homemade version has four ingredients — soy sauce, honey, mirin, and cornstarch — and takes two minutes to make. It is also significantly cheaper per serving than bottled sauce and tastes better because the ingredients are fresher. For a gluten-free version, substitute coconut aminos for soy sauce. Coconut aminos is slightly sweeter and milder than soy sauce, so add a small pinch of salt to compensate. Frequently Asked Questions Is teriyaki chicken seed oil free? This recipe is seed oil free. The fat is refined coconut oil and the sauce contains no oil of any kind. Check any bottled teriyaki sauce you buy — virtually all commercial brands contain soybean or canola oil. Can I use chicken breast? Thigh is strongly recommended — it remains moist and tender during the higher-heat cooking that produces teriyaki's caramelised glaze. Breast will work but requires more careful temperature monitoring to avoid drying out. What is mirin? Mirin is a sweet Japanese rice wine used primarily in cooking. It adds a mild sweetness and shine to sauces. It is available at most Asian grocery stores and many supermarkets. Dry sherry is a reasonable substitute. 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