Rye Free Japanese Chicken Teriyaki

Total time45 min

Prep time15 min

Cook time30 min

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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.
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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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