Rice Free Teriyaki Chicken
Total time30 min
Prep time10 min
Cook time20 min
4.5(11)
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Learn more →Ingredients
4 servings
For the chicken
- 8 boneless, skinless chicken thighs (about 2 lb total)
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp garlic-infused oil
For the sauce
- ⅓ cup tamari
- ¼ cup maple syrup
- 2 tbsp rice vinegar
Chef's tipFor each tablespoon of rice vinegar, use 2 tsp white wine vinegar plus 1 tsp water. Choose an unseasoned vinegar. - 1 tbsp fresh ginger, finely grated
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 tbsp water
For serving
- 2 scallions, green tops only, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels and season both sides with the salt and pepper.
- 2
In a small bowl, whisk together the tamari, maple syrup, rice vinegar, grated ginger, and sesame oil. In a separate small bowl, stir the cornstarch into the water until dissolved, then stir the slurry into the sauce mixture. Set aside.
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