Gluten-Free Teriyaki Chicken
Ingredients
The sauce
-
⅔
cup
reduced sodium tamari
-
¼
cup
rice vinegar
-
3
tablespoons
brown sugar
-
¼
teaspoon
ground ginger
-
2
cloves
garlic
-
3
tablespoons
cornstarch
-
¼
cup
warm water
The chicken
-
1.25
pounds
boneless, skinless chicken cutlets or thighs
The cooking oil
Instructions
- Combine tamari, rice vinegar, brown sugar, ground ginger, and garlic in a medium bowl and set aside.
- Heat cooking oil in a nonstick skillet over medium heat.
- Add the chicken to the skillet and cook on all sides.
- After about 7 minutes, pour the sauce over the chicken.
- In a small bowl, mix cornstarch with warm water and pour into the skillet.
- Stir the sauce with the chicken and cook for another 7 minutes until the sauce thickens.
- Serve the chicken hot with steamed rice or vegetables.
Nutrition Facts (estimated)
Servings
4
Calories
284
Total fat
7.3g
Total carbohydrates
18.1g
Total protein
35.2g
Sodium
1184.7mg
Cholesterol
103.4mg
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