Teriyaki Chicken

This is a lighter version of the classic teriyaki chicken. You can finish it up in the oven once you add the sauce or keep the pan on the stove as illustrated below. Adjust the spices before serving. It goes well with rice.

Teriyaki Chicken Recipe by DAREBEE
INGREDIENTS
2 chicken thighs, cut into strips

For the sauce
1/2 cup cold water
1/2 cup soy sauce
2 tablespoons vinegar
1 tablespoon flour
1 garlic clove, minced
5g ginger (diced or powder)
2 teaspoons honey or sugar
1/8 teaspoon ground black pepper
Makes 2 portions
361 Calories per portion
Total Fat 11.1g
Saturated Fat 3g
Total Carbohydrate 16.1g
Dietary Fiber 1g
Total Sugars 7g
Protein 47g
Calcium 42mg
Iron 4mg
Potassium 553mg

1Saute the chicken strips in a frying pan with a dash of olive oil for 5 minutes - until the chicken is no longer pink.

2Mix the rest of the ingredients in a bowl and pour over the chicken. Mix well and bring to a boil.

3Reduce the heat as the sauce begins to boil. Cover the frying pan with a lid and cook the chicken in the sauce for 20-25 minutes at low heat. Serve hot with a serving of rice.

Teriyaki Chicken Recipe by DAREBEE
Teriyaki Chicken Recipe by DAREBEE
Teriyaki Chicken Recipe by DAREBEE
Teriyaki Chicken Recipe by DAREBEE
Teriyaki Chicken Recipe by DAREBEE
Teriyaki Chicken Recipe by DAREBEE

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