Place ingredients, except the cornstarch and 1/4 cup water, in a large sauce pan. Place on the stove over medium low heat. Stir to mix. In a cup, combine the cornstarch and 1/4 cup water. Stir well to dissolve. Add to sauce in pan. Simmer, stirring occasionally, until sauce thickens to desired thickness. Add a bit of water if it gets too thick. Step 1: Add the tamari or coconut aminos, brown sugar substitute, garlic, rice vinegar, and ginger to a heavy-bottomed pot over medium heat. Mix well to help the sweetener dissolve. Step 2: Bring to a boil, then reduce the heat and simmer for 3-5 minutes. Step 3: While stirring continuously, add the xanthan gum slowly. Whisk together the soy sauce, water, honey, pineapple juice, rice vinegar, mirin, and grated ginger. Set aside with the cornstarch slurry. Prep the chicken. Season the chicken with salt and pepper, and toss with cornstarch in a zip top bag. Heat 2 tablespoons of oil in a large skillet over medium heat. Combine chicken, salt, sugar, and mirin in a bowl and mix well. Cover and let it marinate for at least 30 minutes. While waiting, prepare the teriyaki sauce by combining all ingredients in a saucepan and bring to a simmer over medium heat. Let it cook until reduced by half and slightly thicker. Set aside. .

chicken with teriyaki sauce recipe