Eggless Japanese Chicken Teriyaki
Total time45 min
Prep time15 min
Cook time30 min
4.5(10)
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs (about 6 thighs)
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp avocado oil
For the teriyaki sauce
- ⅓ cup tamari
- 3 tbsp honey
- 2 tbsp mirin
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tsp arrowroot starch
- 1 tbsp cold water
For serving
- 2 cups brown rice, cooked according to package directions
- 2 cups broccoli florets, steamed until tender
- 1 tbsp sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
In a small bowl, whisk together the tamari, honey, mirin, grated ginger, and minced garlic until combined. In a separate small bowl, stir the arrowroot starch into the cold water until dissolved; set both aside.
- 2
Pat the chicken thighs dry with paper towels and season both sides with the salt and black pepper.
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