Chicken Teriyaki
Glazed chicken breast or thigh cooked with teriyaki sauce, soy, and ginger. Served over rice or noodles with vegetable sides.
Ingredients
Method
Cut chicken into 1-inch cubes (or leave whole) and pat dry with paper towels.
Mince ginger and garlic; slice green onion; chop broccoli florets.
In a small bowl, whisk together teriyaki sauce, honey, rice vinegar, minced ginger, and minced garlic.
Heat sesame oil in a large skillet over medium-high heat.
Add chicken and cook for 5–7 minutes, turning occasionally, until golden brown on all sides; do not crowd the pan.
Add broccoli florets to the skillet and cook for 3 minutes, stirring occasionally.
Pour the teriyaki sauce mixture over chicken and vegetables; reduce heat to medium and simmer for 5–8 minutes, stirring gently, until sauce thickens and coats the chicken.
Divide cooked rice among serving bowls; top with chicken, broccoli, and sauce.
Garnish with sliced green onion and sesame seeds; serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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