Fructose Free Japanese Chicken Teriyaki

Total time45 min

Prep time15 min

Cook time30 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
See all

For the teriyaki sauce

⅓ cup tamari
3 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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
Ingredient note
Broccoli can be higher in excess fructose in larger portions, especially stalk-heavy servings; the small portion used here (about a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid broccoli heads, please tap it and change its rating to Red.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!