Teriyaki Chicken
Ingredients
The chicken
-
1 1/4
lbs.
boneless skinless chicken breasts, diced into 1-inch cubes
-
1
Tbsp
olive oil
The sauce
-
1/4
cup
low-sodium soy sauce
-
1/4
cup
water
-
2
Tbsp
honey
-
1 1/2
Tbsp
packed light brown sugar
-
1
Tbsp
rice vinegar
-
1/4
tsp
toasted sesame oil
-
2
tsp
peeled and minced fresh ginger
-
2
tsp
peeled and minced fresh garlic
-
2
tsp
cornstarch
Garnishes
-
to taste
sesame seeds
-
to taste
chopped green onions
Instructions
- Heat olive oil in a non-stick skillet over medium-high heat.
- Add chicken and let it brown on the bottom for about 3-4 minutes, then flip and cook until the center reaches 160 degrees, about 3 minutes longer.
- While the chicken is cooking, whisk together the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch in a bowl.
- Pour the sauce into the skillet with the cooked chicken and stir until the sauce thickens, about 30-60 seconds.
- Serve warm, garnished with green onions and sesame seeds if desired.
Nutrition Facts (estimated)
Servings
4
Calories
258
Total fat
7g
Total carbohydrates
15g
Total protein
30g
Sodium
698mg
Cholesterol
90mg
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