Teriyaki Chicken
Servings: 6 servings
Calories: 260cal
Equipment
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 2 teaspoons garlic salt
- 3 Talespoons cornstarch
- ¼ cup water
- 2 Tablespoons olive oil
Sauce
- ½ cup low sodium soy sauce
- 2 Tablespoons sesame oil
- ¼ cup oyster sauce
- 2 Tablespoons honey
- 1 ½ Tablespoons rice vinegar
- ½ Tablespoons chopped ginger
- 1 Tablespoon minced garlic
- ½ Tablespoon brown sugar
Instructions
- In a medium bowl, whisk together soy sauce, sesame oil, oyster sauce, honey, rice vinegar, ginger, garlic, and brown sugar. Set sauce aside.
- Chop chicken into bite sized chunks.
- Heat olive oil in wok over medium-high heat until shimmering.
- Add chopped chicken and sprinkle with garlic salt. Stir fry chicken until no pink remains.
- Add sauce to the wok with the chicken.
- Whisk cornstarch into the water and add to the sauce in the skillet.
- Bring to a boil, stirring occasionally, and cook for 3-4 minutes to allow sauce to thicken.
- Serve over rice.
Notes
- If you are sensitive to salty foods, you can completely eliminate the garlic salt.
- If the sauce is not thick enough, turn off the heat and allow it to sit for 5-10 minutes. Alternatively, you can continue to simmer the dish, stirring occasionally for another 5 minutes.
- Store leftover teriyaki chicken in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a skillet over medium-low heat until warmed through.
Nutrition
Serving: 1serving (1/4 pound chicken) | Calories: 260cal | Carbohydrates: 10g | Protein: 26g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1937mg | Potassium: 515mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg
