Teriyaki Chicken

Teriyaki Chicken

Sticky, saucy, delicious teriyaki chicken made with low-sugar teriyaki sauce. My kids’ verdict? “This is your best chicken ever!”

Teriyaki Chicken
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Entree, Low-Carb
Yield: 4 servings
Ingredients
Chicken
  • 8 (4 oz) chicken drumsticks, skin removed
  • 1 tablespoon olive oil
Teriyaki glaze:
  • 2 tablespoons light soy sauce
  • ⅛ teaspoon konjac flour (or 1 teaspoon cornstarch)
  • 2 tablespoons dry white wine or sake
  • 1 tablespoon honey
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
Garnish:
  • 1 teaspoon sesame seeds
Instructions
  1. Preheat oven to 400 degrees F. Line a large baking sheet with foil.
  2. Brush the drumsticks with olive oil. Place on the prepared baking sheet and bake 45 minutes.
  3. 10 minutes before drumsticks should be done, prepare the teriyaki glaze: in a small saucepan, whisk together the soy sauce and konjac flour. Add the white wine, honey, minced garlic and minced ginger, whisking to combine. Heat the glaze over medium heat, whisking often, 3-4 minutes, until it thickens into syrup. Remove from heat.
  4. Remove the chicken drumsticks onto a serving platter. Brush with the teriyaki glaze, sprinkle with sesame seeds and serve.
Nutrition Per Serving
Serving size: 2 drumsticks; Calories: 208; Fat: 8g; Carbohydrates: 5g; Sugar: 4g; Sodium: 655mg; Fiber: 0g; Protein: 25g

Teriyaki Chicken

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