Okay.. so I went a little wild with the teriyaki sauce on my chicken tonight. Sometimes I can’t help it. It’s GOOD to be able to eat something that you can’t normally go out and get for yourself while eating gluten-free. The best part about this dinner? It’s super easy to make. I often make much more teriyaki sauce than I will use so that I can bottle it and have some on hand for quite a while.
Someone I know told me one time that her brother doesn’t eat the meat at teriyaki joints – but rather just puts teriyaki sauce on his rice and eats that. While it’s hardly nutritional, I was rather grossed out at the thought of rice and teriyaki sauce as a meal. Tonight, while still sticking to my salad and chicken, I tried a little of this teriyaki sauce on my rice. Not bad if I do say so myself.
Enjoy! (Although, I strongly recommend the meat option here. LOL)
Gluten-Free Teriyaki Sauce
1/2 c. sugar
1/2 c. gluten-free soy sauce
1 tsp. grated ginger (fresh ginger, not powdered)
1 tsp. minced garlic
2 Tablespoons mirin
1/2 tsp. corn starch
1. Combine the sugar, soy sauce, ginger, and garlic in a small saucepan.
2. Thoroughly combine corn starch and mirin. (Put into small bowl and stir well).
3. Add corn starch/mirin mixture to the saucepan – whisk in well.
4. Bring to a boil over medium heat (higher heat and you will burn it), stirring occasionally.
5. Reduce flame/heat and simmer until mixture forms a glaze on the back of a spoon after it is dipped in quickly. (About 4 minutes)
Let the sauce cool while you prepare you plates. Drizzle on meat, veggies, or rice – in some cases.
EDIT: Making the chicken part is not hard. Buy chicken thighs with the skin on. Remove the bones (if it’s the only way you can buy them with the skin on or ask the butcher to do it) and trim the fat. Line a jelly roll pan with two layers of foil. Place a broiling rack on the jelly roll pan (or grill rack – whatever you can to lift the chicken off the bottom of the pan). Preheat the oven to 450F. Salt and pepper the skin. Place skin-side up on the rack. Bake for 8-10 minutes then turn the broiler on. Broil for an addition 10 minutes or until the skin is crispy and golden. Remove from the oven and allow to cool very briefly. Slice each thigh and serve drizzled with teriyaki sauce (above), steamed rice, and veggies/salad.