Daphne Oz cooks up an easy kid-friendly dish that can be made in no time.
1 pound Medjool dates, pitted
2 cups water
1/4 cup tamari or coconut aminos
1 tablespoon rice vinegar
1 tablespoon date syrup
1 inch fresh ginger, peeled and grated
2 garlic cloves, minced
2 teaspoons tapioca flour
1 tablespoon sesame seeds, plus more for garnish
Chicken and Green Beans
2 tablespoons grapeseed oil
1 pound boneless, skinless chicken thighs
1 1/2 pounds green beans, ends trimmed
Sea salt, to taste
Lime wedges to serve
Bring the dates and two cups of water to a simmer in a small saucepan over medium heat. Partially cover the saucepan and simmer for 20 minutes, until the dates soften.
Transfer the dates and any remaining cooking liquid to the bowl of the food processor fitted with the blade attachment and add one and a half cups of water. Puree until very smooth, one to two minutes.
Place a piece of cheesecloth in a fine-mesh sieve over a medium bowl and pour the date puree on top. Stir with a rubber spatula to help the liquid drain from the mixture. Once you have stirred most of the hot liquid out, let the mixture sit and drain for 15 minutes, or until it is cool enough to handle. Squeeze the cheesecloth gently to release any remaining liquid (you should have about two cups of liquid total).
Discard the pulp and place the strained liquid back into the saucepan. Bring to a simmer over medium heat and reduce for 10 to 12 minutes, until the syrup thickens and nicely coats the back of a spoon (it should yield about a three-quarter cup). Let cool for 10 minutes in the saucepan, then place the syrup in a heatproof, airtight container and let cool completely. (It will continue to thicken as it cools.)
Store in the refrigerator for up to one month. Set aside for sauce.
Whisk together half a cup of water, the tamari, rice vinegar, date syrup, ginger and garlic in a small saucepan and bring to a simmer over medium heat. Let simmer for five minutes.
Meanwhile, whisk the tapioca flour with two teaspoons of water to make a slurry.
Remove the sauce from the heat and whisk in the slurry. Return the sauce to medium heat and simmer for a minute more, until thickened, and stir in one tablespoon of sesame seeds.
Remove from the heat and let cool completely.
Chicken and Green Beans
Preheat the oven to 400°F. Line a sheet pan with foil and brush with one tablespoon of the grapeseed oil. Divide the teriyaki sauce in half.
Place the chicken on the prepared sheet pan. Brush the first half of the teriyaki sauce on the chicken thighs
Toss the green beans with the remaining tablespoon of grapeseed oil in a large bowl and season with salt. Scatter the green beans around the sheet pan, taking care not to overcrowd the pan.
Roast for 12 to 15 minutes, until the chicken is cooked through and registers 165°F on a meat thermometer and the green beans are tender but still slightly crunchy.
Using a clean brush, glaze the chicken with the remaining sauce.
Serve the chicken and green beans together, garnish with sesame seeds and lime wedges. Enjoy!