Crispy Teriyaki Chicken

Servings: 4
Calories: 194.7kcal/12.4kJ (per serving)
Fat: 13.0g (per serving)
Carbs: 1.2g (per serving)
Protein: 16.8g (per serving)

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!