Keto Crispy Teriyaki Chicken

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  1 clove or 3g

• Ginger root

  Raw

  1 tbsp or 6g

• Tamari Soy Sauce

  Amano

  1 tbsp or 15g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Rice wine vinegar

  1 tbsp or 15g

• Kosher Salt

  Real Salt

  ¼ tsp or 4g

• Chicken thigh

  Broilers or fryers, meat only, raw

  1 thigh, bone and skin removed or 69g

• Lettuce

  Romaine or cos, raw

  1 cup shredded or 47g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 ½ tbsp chopped or 15g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

Directions

1. Season the chicken thigh with salt
2. Heat oil in saute pan over medium-high heat, and then add the chicken thigh skin side down. Cook this way for 12-15 minutes until skin is crispy
3. Mix together soy sauce, fish sauce, and rice vinegar in a bowl. Grate ginger and garlic directly into the sauce
4. Flip chicken thighs and cook on other side for an additional 7-9 minutes until cooked completely. Then set aside. Drain oil out completely
5. Add sauce into pan and cook until thickened. Add in the crispy chicken thigh at last minute and toss just to coat. Let cool for 3 minutes then cut into strips. Serve with scallions and sesame seeds over lettuce (optional)