Combine Kikkoman® Teriyaki Marinade & Sauce and sugar in measuring cup, stirring until sugar dissolves. Remove 1/2 cup of mixture and pour over chicken in large resealable storage bag. Press air out of bag and seal bag. Turn bag over several times to coat chicken well. Marinate for 15 minutes.
Simply omit the water and start with about 1/2 teaspoon of xanthan gum in place of the slurry. This recipe also uses brown sugar erythritol in the keto teriyaki sauce.
Classic teriyaki chicken that uses Kikkoman Soy Sauce and mirin to create a delicious, sweet tang. Nutrition facts are for one serving. Stab the chicken with a fork and marinate in (A) for 10 minutes. Finely chop up the green onions, and place a cut along the full length of the shishito peppers.
Place in a small saucepan and cook, stirring frequently, for 1 minute, or until sauce boils and thickens slightly, adding an additional tablespoon of Kikkoman® Teriyaki Marinade & Sauce if needed. Cook chicken on a well-oiled grill for 3 minutes on each side or until cooked through.