Chicken Teriyaki Recipe
Prep Time: 5 mins | Cook Time: 15 mins | Yield: 3-4 servings
It is officially 2021, and I don't know about you, but I am tired of cooking heavy, laborious dishes from the holiday season. I feel that this new year, more than ever before, it will be harder to get back into the daily routine, even if it means waking up 15 minutes before you need to be online.
I find that using quick, simple recipes to prepare meals makes it a lot easier to ease back into life post-holidays. This chicken teriyaki recipe uses only five ingredients and takes less time than it will take to get caught up on your work inbox!
Ingredients
· 1 1/2 lbs chicken (I used boneless, skinless breast, but you may use any part, cut to your preference)
· 1/3 cup soy sauce (light soy sauce can be used)
· 2 tablespoons honey
· 2 tablespoons rice wine vinegar (can be substituted with apple cider vinegar)
· 2 teaspoons cornstarch (this will make your sauce thicker, but can be omitted if you don't have it handy)
Instructions
Heat a non-stick pan or skillet over medium heat. If you're not using a non-stick pan or prefer to, add about a tablespoon of any light oil to prevent meat from sticking.
Lightly fry the chicken until it is cooked through.
Slightly increase the heat and pour in soy sauce, honey, and vinegar. Stir ingredients so that sauce is well incorporated and each piece of chicken is coated.
Keep stirring occasionally; the heat should be high enough to reduce the sauce to about one fourth of the starting volume. This should take about 7-10 minutes.
If using cornstarch, dissolve in about 2 tablespoons water before pouring into the pan. Let cook for about 45-60 seconds, until sauce has thickened. Note: without cornstarch, which is a thickening agent in this recipe, the sauce will be runnier but taste the same.
Garnish with sesame seeds, serve with your choice of rice and steamed vegetables.
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