Low-Carb Teriyaki Chicken Thighs

Name: Low-Carb Teriyaki Chicken Thighs
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese-inspired
Ingredients: 8 piece boneless, skinless chicken thighs; 1 tbsp neutral oil; 4 tbsp soy sauce; 3 tbsp granulated low-carb sweetener (erythritol or allulose); 60 ml water; 2 tsp rice vinegar; 3 clove garlic; 1 tbsp fresh ginger, finely grated; 2 piece scallions (garnish)

Japanese-inspired · 30 mins

Pan-seared chicken thighs glazed with soy sauce and a low-carb sweetener if available; these two additions are essential for a recognizable teriyaki flavor. Use vinegar sparingly for balance.

N By Nelson

Servings

8 piece boneless, skinless chicken thighs
1 tbsp neutral oil
4 tbsp soy sauce
3 tbsp granulated low-carb sweetener (erythritol or allulose)
60 ml water
2 tsp rice vinegar
3 clove garlic
1 tbsp fresh ginger, finely grated
2 piece scallions (garnish)

Calories

837 kcal

Protein

44g

Carbs

44g

Fat

54g

Fiber

Sugar

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Prep

1. Pat the chicken thighs very dry with paper towels so they sear rather than steam. Mince the garlic, finely grate the ginger, and thinly slice the scallions.

3 clove garlic, 1 tbsp fresh ginger, finely grated, 2 piece scallions (garnish)
2. In a small bowl, stir together the soy sauce, low-carb sweetener, water, and rice vinegar until the sweetener mostly dissolves. Set aside.

4 tbsp soy sauce, 3 tbsp granulated low-carb sweetener (erythritol or allulose), 60 ml water, 2 tsp rice vinegar
Sear Chicken

3. Heat the oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs in a single layer, working in batches if needed so the pan is not crowded.

8 piece boneless, skinless chicken thighs, 1 tbsp neutral oil
4. Sear for 5 minutes without moving until deeply golden, then flip and cook another 4 minutes. Reduce heat to medium.
Glaze

5. Push the chicken to the side, add the garlic and ginger to the cleared spot, and stir for 20 seconds until fragrant. Do not let the garlic brown.

3 clove garlic, 1 tbsp fresh ginger, finely grated
6. Pour in the soy sauce mixture and bring to a steady simmer, never a hard boil. Cook for 5-6 minutes, turning the chicken often, until the sauce reduces by about half and turns syrupy.
7. Spoon the sauce over the chicken repeatedly in the last 2-3 minutes to build a glossy layered glaze. Check that the thickest thigh reaches 74°C (165°F) inside, then remove from the heat and rest for 3 minutes.
To Serve

8. Slice the thighs if desired, spoon over the remaining pan glaze, and scatter with the scallions. Serve with steamed or blanched green vegetables for a rice-free meal.

2 piece scallions (garnish)

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