This is a sugar free version of what tasted like teriyaki to me. I wouldn’t dare call it teriyaki because I wouldn’t want to offend traditionalists. This is a child friendly recipe, approved by my 2. It can be served with a variety of sides and is simple to make too!
1 large deep base saucepan
1 sieve (optional)
Shopping list for 2-4 people
4 chicken thighs de boned (skin on or off as you like)
500ml of chicken stock
5 cloves of garlic diced
3-4 dried bay leaves
3.5 tbsp of apple cider vinegar
2 tbsp brown rice malt syrup
2 tbsp of tamari
1.5 tsp arrowroot or other thickener as directed
Method to the madness
Heat the saucepan to a medium high heat, brown the chicken on both sides and remove from the pan. If you have kept the skin on remove the majority of the fat, leave a small amount for frying the garlic.
Fry off the garlic for 1-2 minutes, add in the stock, bay leaves and apple cider vinegar
Return the chicken to the liquid and leave it to simmer for around 20 minutes, until the chicken is cooked through
Remove the chicken and keep it warm. Turn the heat up on the pan and reduce the liquid until there is about half the original amount.
Add 1 tbsp of tamari and check for seasoning, you may want to add the 2nd tbsp or leave it out.
Remove the bay leaves and strain the garlic from the sauce if you desire (I removed mine to keep the kids happy)
Mix the arrowroot with a little water and add to the sauce, bring the sauce back up to the boil then remove from the heat and stir until thick
Slice the chicken or leave it whole, return it to the sauce and serve with your fav low carb side, broccoli rice, cauli rice or courgette noodles work well