Teriyaki Chicken
Ingredients
4 4 servings of approximately 175g each.
Scaled from 4 4 servings of approximately 175g each.
- 1 ¼ lbs. boneless skinless chicken breasts, diced into 1-inch cubes
- 1 Tbsp olive oil
- ¼ cup low-sodium soy sauce
- ¼ cup water*
- 2 Tbsp honey
- 1 ½ Tbsp packed light brown sugar
- 1 Tbsp rice vinegar
- ¼ tsp toasted sesame oil
- 2 tsp peeled and minced fresh ginger
- 2 tsp peeled and minced fresh garlic (2 cloves)
- 2 tsp cornstarch
- Sesame seeds and chopped green onions, for serving (optional)
Instructions
-
Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
-
Add in chicken and let brown on bottom about 3 - 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes longer.
-
While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch.
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Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about 30 - 60 seconds longer.
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Serve warm garnished with green onions and sesame seeds if desired.
Nutrition
Per serving
| Calories | 248 |
|---|---|
| Fat | 6 |
| Saturated fat | 1 |
| Trans fat | 0 |
| Unsaturated fat | 4 |
| Cholesterol | 73 |
| Sodium | 425 |
| Carbohydrates | 12 |
| Fiber | 0 |
| Sugar | 10 |
| Protein | 35 |