Teriyaki Chicken - Cooking Tricks

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Saturday, July 8, 2017

Teriyaki Chicken

This is so much faster and healthier than takeout.
TOTAL TIME: PREP: LEVEL: EASY   SERVES: 4
INGREDIENTS

  • FOR THE SAUCE
  1. 1/3 oz. soy sauce 
  2. 1/4 c. rice wine vinegar 
  3. 1 tsp. sesame oil 
  4. 1 1/2 tbsp. honey 
  5. 2 cloves garlic, minced 
  6. 2 tsp. finely minced fresh ginger 
  7. 2 tsp. cornstarch 
  • FOR THE CHICKEN

  1. 1 tbsp. extra-virgin olive oil 
  2. 1 lb. boneless skinless chicken breasts, cut into bite-sized pieces 
  3. kosher salt 
  4. Freshly ground black pepper 
  5. Sesame seeds, for garnish 
  6. Sliced green onions, for garnish 
  7. White rice, for serving 
  8. Steamed broccoli, for serving 

DIRECTIONS
  1.  Make the sauce: In a medium bowl, combine soy sauce, vinegar, sesame oil, honey, garlic, ginger and cornstarch. Whisk until smooth. 
  2. In a large skillet, over medium heat, heat oil. Add chicken to skillet and season with salt and pepper. Cook until golden and almost cooked through, about 10 minutes. 
  3. Pour sauce over chicken and simmer until sauce has thickened slightly and chicken is cooked through. Garnish with sesame seeds and sliced green onions. Serve over rice with broccoli




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