Regular Girl Market Share Analysis for June 2026

There’s something about teriyaki chicken that just hits the spot. That glossy sauce, the savory-sweet balance, the way it coats every bite. This version gives you all of that, just without the ingredients that usually leave you feeling off. It’s simple, comforting, and made with your gut in mind so you can actually relax and enjoy your meal. No overthinking, no swapping things out last minute, just a dish that feels as good as it tastes. Ingredients: 500 g boneless, skinless chicken thighs (juicy and tender) 2 tbsp garlic-infused olive oil (garlic flavor, low-FODMAP) For the Teriyaki Sauce: ¼ cup tamari (gluten-free soy sauce) 2 tbsp maple syrup (low-FODMAP sweetness) 1 tbsp brown sugar (adds depth, keep portion moderate) 1 tbsp rice vinegar (balances sweetness) 1 tsp fresh grated ginger (optional, gut-friendly in small amounts) 1 tbsp cornstarch 2 tbsp water (for slurry) 1 tsp sesame oil (optional, for aroma) For Serving: 2 cups cooked white rice (easy to digest, low-FODMAP base) 1½ cups steamed broccoli florets (keep portion balanced per serving) 2 tbsp green onion tops only (not the white bulbs) 1 tsp sesame seeds (optional garnish) Optional Add-On: ½ tsp red chili flakes (optional, adjust to tolerance) Materials needed: Medium mixing bowl Large non-stick pan or skillet Small bowl (for slurry) Pot for rice Steamer or pot for broccoli Wooden spoon or spatula How to Make It: Cook the ricePrepare rice according to package instructions. Set it aside and keep it warm. Fluff it gently before serving so it stays light and soft. Steam the broccoliSteam broccoli for 4 to 5 minutes until bright green and tender. Remove and set aside. You’re looking for vibrant and slightly crisp, not overcooked. Prepare the sauceIn a bowl, mix tamari, maple syrup, brown sugar, rice vinegar, and ginger until combined. It should smell sweet, savory, and balanced. Make the slurryIn a small bowl, mix cornstarch and water until smooth. Set aside. Don’t worry if it looks th