Teriyaki Chicken

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Teriyaki Chicken

Twopeasandtheirpod.com

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Ingredients

  • AD
  • 1tablespoon olive oil
  • 1.5lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/3cup low sodium soy sauce
  • 1/4cup brown sugar
  • 1/4cup rice wine vinegar
  • 1/2teaspoon toasted sesame oil
  • 2teaspoons peeled and grated fresh ginger
  • 3cloves garlic, minced
  • 2teaspoons cornstarch
  • Sesame seeds and sliced green onions, for garnish
  • Rice and steamed broccoli, for serving
Set base servings to enable scaling:

Directions

In a large skillet or wok, heat the oil over medium-high heat. Add the chicken and cook for 2 minutes. Use a spatula to flip it over; cook the other side for an additional 1-2 minutes. It doesn’t have to be cooked through, just seared on the outside.

In a small mixing bowl, whisk together soy sauce, brown sugar, vinegar, sesame oil, fresh ginger, garlic, and cornstarch.

AD

Pour the sauce in the pan and stir. Let simmer for 4 to 5 minutes or until the sauce has thickened and the chicken is cooked through.

Garnish with sesame seeds and green onions. Serve over rice and with steamed broccoli, if desired.

Nutrition

Info
Calories: 304kcal, Carbohydrates: 17g, Protein: 37g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 109mg, Sodium: 910mg, Potassium: 699mg, Fiber: 1g, Sugar: 14g, Vitamin A: 51IU, Vitamin C: 3mg, Calcium: 29mg, Iron: 1mg

Source: https://www.twopeasandtheirpod.com/teriyaki-chicken/