Fructose Free Japanese Chicken Teriyaki
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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
Chef's tipUse 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 noteLarger servings of broccoli add up in fermentable sugars that a low fructose diet watches; the small portion used here (about a cup or less per serving) keeps that 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.
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