Low FODMAP Easy Teriyaki Chicken

Total time30 min

Prep time10 min

Cook time20 min

Boneless chicken thighs get a quick sear until deeply golden and crisp-edged, then simmer right in the pan with a glossy, savory-sweet glaze built from soy sauce, mirin, sake, and a touch of brown sugar. A little cornstarch is all it takes to turn that liquid into a thick, clingy sauce that coats every slice. The whole thing comes together in one skillet, so you get restaurant-style depth of flavor without a long ingredient list or a ton of dishes to clean. A sprinkle of sesame seeds adds a nutty finish and a bit of crunch on top. It's an easy weeknight dinner that fits neatly into a low FODMAP way of eating, and it's just as good spooned over rice or piled into lettuce cups.

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Ingredients

4 servings

For the sauce

¼ cup soy sauce
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.Kikkoman Traditionally Brewed Less Sodium Soy Sauce, 10 fl oz San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified La Choy Soy Sauce - 10 Fl Oz
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3 tbsp mirin
2 tbsp sake
Ingredient note
A serving of up to about 1 3/4 tablespoons of sake is low in FODMAPs. This recipe contains only about 1 1/2 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid sake, please tap it and change its rating to Red.
1 tbsp brown sugar
1 tsp cornstarch

For the chicken

1 ½ lb boneless, skinless chicken thighs (about 6 thighs)
½ tsp salt
¼ tsp black pepper
1 tbsp neutral oil (such as avocado oil or canola oil)

For serving

1 tsp sesame seeds (optional)
2 scallions, thinly sliced (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, and cornstarch until the sugar and cornstarch are fully dissolved. Set aside.
2
Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.

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