Chicken poppers on a plate - Teriyaki Chicken Poppers - Amy Myers MD®
Dinner
Lunch

Teriyaki Chicken Poppers

 Are you ready for a simple, easy, and delicious Asian dish? These Teriyaki Chicken Poppers are incredibly easy to make. In fact, you only need a few ingredients! Did I mention they are also very fun to eat? Simply dip them in my Asian dipping sauce with coconut aminos for...
Liz Nix |

Updated

Are you ready for a simple, easy, and delicious Asian dish? These Teriyaki Chicken Poppers are incredibly easy to make. In fact, you only need a few ingredients! Did I mention they are also very fun to eat? Simply dip them in my Asian dipping sauce with coconut aminos for...

Teriyaki Chicken Poppers
Course
Appetizer, Main Dish
Servings
4
Prep Time
10
Cook Time
15 minutes
Categories
Autoimmune Solution (AIP)
Paleo

Ingredients

For the chicken poppers
  • 1 lb ground chicken
  • 3 scallions finely diced
  • 1 medium carrot finely grated
  • 1 tsp sea salt
  • 1 tsp ground ginger
  • 1/2 cups Cassava flour
  • Avocado oil for pan
For the dipping sauce
  • 6 tbsp Coconut aminos
  • 2 tbsp Avocado oil
  • 1 tbsp lime juice
  • 2 tsp tapioca starch
  • 1 tsp ground ginger
  • 1/2 tsp ground garlic
  • 1 scallions finely diced

Directions

  1. Preheat oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper and spray or brush with avocado oil.
  2. In a large bowl, combine the ground chicken with the diced scallions, grated carrot, sea salt, and ground ginger, and mix well with a fork to combine.
  3. Use your hands to scoop out 2-3 tablespoons of the ground chicken mixture and form nugget-shaped patties. Tip: Keep a small bowl of cold water near you and dip your hands into the water in between every sausage patty, to keep it from sticking to your hands.
  4. Dredge each patty in cassava flour, and place on the prepared baking sheet. Spray or brush the tops of the chicken poppers with avocado oil.
  5. Bake at 425 degrees Fahrenheit for 15 minutes. Turn on the broiler for 1-2 minutes and broil until the tips of the chicken poppers are golden brown. Remove from heat and serve warm with dipping sauce.
  6. While the chicken poppers are cooking, prepare the dipping sauce: In a small saucepan, combine all the ingredients from coconut aminos to ground garlic and whisk together until no lumps remain. Heat over medium heat and bring to a gentle simmer. Simmer for 1-2 minutes, or until the sauce thickens to your liking. Allow to cool for a few minutes, garnish with diced scallions, and serve with the chicken poppers.
Meet the Author

Dr. Amy Myers

Dr. Myers is an accomplished, formally-trained physician who received her Doctorate of Medicine from Louisiana State University Health Science Center in 2005.
Along the way, she made it her mission to help those who've also been failed by the conventional medical system restore their own health and live their best lives.

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