Low FODMAP Gluten Free Teriyaki Chicken
Total time35 min
Prep time10 min
Cook time25 min
4.8(13)
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Learn more →Ingredients
4 servings
For the sauce
- ¼ cup tamari
- 3 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp fresh ginger, finely grated
- 1 tsp cornstarch
- 1 tbsp cold water
For the chicken
- 1 ½ lb boneless, skinless chicken thighs
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp neutral oil (such as avocado or canola oil)
For serving
- 1 tbsp sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Can be omittedscallions
Instructions
- 1
In a small bowl, whisk together the tamari, honey, mirin, rice vinegar, sesame oil, and grated ginger until combined. In a separate small bowl, stir the cornstarch into the cold water until smooth, then stir the slurry into the sauce mixture. Set aside.
- 2
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
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