Description
Chicken Teriyaki Recipe – a quick and easy weeknight dinner that is packed with flavor and the whole family will love it!
Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 1 cup of water
- 1 teaspoon sesame oil
- 4 tablespoons brown sugar (or coconut sugar)
- 1/2 cup soy sauce (or coconut aminos)
- 1 teaspoon honey
- 2 teaspoons garlic, minced
- 1/2–1 teaspoon fresh ginger, minced
- Slurry: 2 tablespoon cornstarch + 1/4 cup cold water
- 2 teaspoons olive oil
- 2 cups steamed broccoli
- garnish: sesame seeds
Instructions
- Cut chicken breasts into 1 inch pieces, set aside.
- In medium saucepan whisk together water, sesame oil, brown sugar, soy sauce, honey, garlic and ginger. Bring to a simmer.
- Whisk together slurry ingredients in a small bowl. Add to saucepan; whisk to combine.
- Whisk slowly but continuously while continuing to simmer the sauce. After a few minutes of simmering, sauce will start to thicken. Remove from heat when it reaches your desired thickness – remember it will thicken more as it cools slightly.
- Bring a large cast iron skillet to medium-high heat. Add olive and swirl to coat the pan. Add chicken and season lightly with a little salt and pepper. Move chicken around pan until it reaches 155 degrees F. Add teriyaki sauce (feel free to add a little at a time – you may have a little leftover). Stir to combine. Let simmer gently until chicken has fully cooked. Add broccoli and toss to combine.
- Serve with sesame seeds sprinkled on top over a bed of rice of your choice – we love jasmine rice!
Notes
- Teriyaki: of course if you want to make this even easier you can skip making your own teriyaki sauce and simply use store-bought from the grocery store. Whatever works best for you!
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 6oz
- Calories: 265
- Sugar: 12.6 g
- Sodium: 910.3 mg
- Fat: 6.7 g
- Carbohydrates: 21.7 g
- Protein: 29.3 g
- Cholesterol: 82.7 mg