About
This meal is very easy to make and is very flavorful. Usually teriyaki sauce has a lot sugar to make it sweet, but it is not necessary. Instead of sugar, I used rice vinegar which helps give it a nice tang. I love how this recipe requires no marination and is ready in 30 minutes. Serve with cauliflower rice and a dark green veggie!
Ingredients
- 4 medium thigh (yield after cooking, bone removed) chicken thigh with skin
- ¼ teaspoon kosher salt
- ¾ tablespoon fish sauce by three crabs brand
- 2 tablespoon rice vinegar by mitsukan
- 1 teaspoon ginger
- 1 teaspoon garlic
- 1 tablespoon avocado oil
- 2 tablespoon gf soy sauce by tamari
Instructions
- De-bone the chicken thighs if they didn’t already come that way. Sprinkle salt unto the skin.
- Set a large saute pan over medium-high heat, once pan is hot, add the oil and the thighs skin side down. Cook this way fo 12-15 minutes until the skin is very crispy.
- In the meantime, mix together the tamari soy sauce, fish sauce, rice vinegar into a small bowl. Grate the garlic and ginger directly into the bowl. The amount doesn’t have to be exact.
- Flip chicken thighs and cook on the other side for an additional 7-9 minutes until cooked through. Then remove to a plate. Drain all oil out of the pan.
- Add in the sauce and cook until thickened. Add in crispy chicken thighs in at the very last minute and toss just to coat. Let cool for 3 minutes and then cut into strips. Top with scallions and sesame seeds, if desired!
Nutrition Facts
- Servings: 4
- Calories: 194.7kcal/12.4kJ (per serving)
- Fat: 13.0g (per serving)
- Carbs: 1.2g (per serving)
- Protein: 16.8g (per serving)