Japanese-Style Teriyaki Chicken Gangjung with Konjac Rice Cakes

Ingredients

• 450 g boneless skinless chicken thighs
• 300 g konjac rice cakes (shirataki)
• 3 tbsp soy sauce (low-sodium if available)
• 1 tbsp mirin (or low-sugar rice wine)
• 1 tbsp erythritol or monk fruit sweetener (granulated)
• 1 tbsp rice vinegar
• 2 tsp cornstarch
• 3 tbsp water
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 3 stalks scallions, sliced
• 1 tbsp neutral oil (canola/avocado)
• 0.5 tsp black pepper(optional)

Instructions

1. 1

   Prep (20 minutes): Rinse and drain the konjac rice cakes, then boil them in lightly salted water for 2 minutes; drain well and set aside. Pat chicken dry, then cut into bite-size pieces. Slice scallions and grate ginger; mince garlic.

2. 2

   Cook (30 minutes): In a bowl, whisk soy sauce, mirin, sweetener, and rice vinegar. In a separate cup, mix cornstarch with water until smooth.

3. 3

   Heat a large skillet or wok over medium-high heat and add oil. Sear chicken in a single layer (work in batches if needed) until browned on edges, about 8–10 minutes, stirring occasionally.

4. 4

   Add garlic and half the ginger to the pan and cook 30–60 seconds until fragrant. Pour in the sauce and simmer 5 minutes, stirring to coat.

5. 5

   Stir the cornstarch slurry again and add it to the pan. Simmer 3–5 minutes until the sauce thickens and becomes glossy, caramelizing lightly on the chicken.

6. 6

   Add konjac rice cakes to the skillet and toss gently to coat in the sauce. Cook 5 minutes to heat through and reduce excess liquid.

7. 7

   Finish: Turn off heat, sprinkle remaining ginger and black pepper (if using), and top with scallions. Serve immediately.