I am a teriyaki lover through and through! This recipe is so close to the sweet and sticky sauce that I loved before keto ! This recipe uses ingredients that are easily found in your kitchen and you can whip it up in a giffy. A perfect sauce for whatever teriyaki dish you make. It is great paired with konjac rice, cauli rice or even zoodles
4 serves
- 4 boneless chicken thighs
- 1/4C Liquid aminos
- 1 1/2 T Rice wine vinegar
- 1.5 t Crushed ginger
- 2t Crushed garlic
- 1.5t SweetNZ Classic-blend- Available here
- 2t Milkio Garlic Ghee
- Shredded cabbage or another green vegetable
- Konjac Rice- Available here
- Sabato Yuzu mayonnaise- Available here
Method
- Add aminos, rice wine vinegar, crushed garlic, ginger and sweetener to a mixing jug and combine
- Cut up chicken thigh into bite size pieces
- In a zip log bag or similar add the chicken and marinade and marinate in the fridge for a minimum of 4 hours
- Before cooking, cut cabbage into thin pieces
- In a hot fry pan add garlic ghee. Add chicken and marinade. Sauce will bubble and thicken and turn into a beautiful sticky sauce. Remove once cooked
- To assemble add rice, cabbage and chicken into a bowl. Add thickened sauce on top. Add yuzu or kewpie mayo and sesame seeds if you wish
