Macro-Friendly, High Protein Homemade Chicken Teriyaki #shorts

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Macro-Friendly, High Protein Homemade Teriyaki Chicken (Meal Prep)
The perfect protein to elevate your chicken & rice - making teriyaki sauce homemade not only significantly reduces the number of filler ingredients/preservatives, but it also tastes significantly better. On top of that, we’re able to reduce the sugar content without sacrificing on taste 🤌
Per 4oz (makes 6)
195 cals
24g Protein
8g Carbs
7g Fat
Ingredients:
3 finely minced garlic cloves
4 tablespoons soy sauce
2 tablespoons zero cal brown sugar
4 tablespoons mirin
Optional: Ginger (equal quantity as garlic)
Simmer for 3-4 mins. Add corn starch slurry to thicken (1 tablespoon cornstarch & 2 tablespoons cold water)
24oz boneless skinless chicken thighs
2 tablespoons homemade teriyaki (reserve the rest for glazing after cooking)
1 tsp fish sauce
1 tablespoon avocado oil
Marinate 1-4 hours, or overnight. Cook over high heat to develop a crust on the exterior, then glaze with the rest of your teriyaki.
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