Teriyaki Chicken
Recipe from Two Peas and Their Pod
You only need 15 minutes to get this delicious dinner on the table. Serve with rice, steamed broccoli, and you have a complete meal that tastes better than takeout!
Servings: 4
Calories: 304kcal
Ingredients
- 1 tablespoon olive oil
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 1/3 cup low sodium soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice wine vinegar
- 1/2 teaspoon toasted sesame oil
- 2 teaspoons peeled and grated fresh ginger
- 3 cloves garlic, minced
- 2 teaspoons cornstarch
- Sesame seeds and sliced green onions, for garnish
- Rice and steamed broccoli, for serving
Instructions
- 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.
- 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
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