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Teppanyaki Mustard Sauce Chicken Thighs

I was jonesing for some teppanyaki …. Especially that divine creamy mustard sauce, so, I made my own 😍

Teppanyaki Style Chicken Thighs!


Yields Seves 4-5

Teppanyaki Mustard Sauce Chicken Thighs

10 minPrep Time

15 minCook Time

25 minTotal Time

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    The Sauce
  • 3 tbsp sesame oil (can use coconut oil)
  • 2 tbsp tahini
  • 1 tbsp liquid smoke (read label, make sure it doesn't have color, sugar or molasses)
  • 1 tbsp mustard (again, check label)
  • 1/4 cup coconut aminos or gluten free soy sauce
  • 1/4 cup full fat coconut milk
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 2 tsp ground ginger
  • The chicken:
  • 6-7 boneless, skinless chicken thighs
  • 2 tbsp coconut oil
  • 1 tsp Salt
  • Handful of bean sprouts
  • 1/2 bunch cilantro, chopped


  • For the sauce: Whisk all ingredients in a bowl until smooth.
  • Taste, adjust salt to your liking (I didn't add any).
  • For the chicken:
  • In a large skillet heat 2 tbsp coconut oil.
  • Arrange chicken thighs flat on the bottom once hot.
  • Salt lightly.
  • Cook 2 minutes each side.
  • Then lower heat, brush with sauce and cover.
  • Cook on low for 6-8 more minutes.
  • Turn over, brush with more sauce, top with bean sprouts & cilantro!
  • Nomnomnom!


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