Chicken Teriyaki Recipe

 Today, I'm sharing with you a great teriyaki chicken dish that is effortlessly prepared with a 5 ingredient teriyaki sauce and about half an hour of slow cooking. This recipe is healthy and doesn't take many ingredients. It will become a weekly favorite and kids and adults alike will love it!


Chicken Teriyaki Recipe


Ingredients 1 tablespoon sesame oil 2 teaspoon olive oil 4 chicken fillets, cut into strips or bite-sized chunks 1 tablespoon grated fresh ginger root 1 clove garlic, crushed (optional) Sauce for the chicken: 2 tablespoons teriyaki sauce (check the ingredients to make sure it's soy-free) 1/2 cup rice wine vinegar Juice of one lime or lemon + more to taste if you. 2 tablespoons mirin 1/4 cup sugar 1/4 cup soy sauce 1 tablespoon sesame oil To Serve: 2 cups cooked rice 1 cup diced green bell pepper Fresh chopped parsley or coriander leaves and fresh lemon or lime wedges to serve

Preparations 1. Brown the chicken in olive oil by searing it until golden brown all over. Cooking time will depend on the thickness and don't overcook or it will dry out. 2. Lower heat, add sliced green onions and ground black pepper to taste, and stir-fry briefly until fragrant. 3. Add ginger, garlic, and soy sauce to taste and stir-fry until fragrant (optional). 4. Add sweetener (brown sugar, honey) to taste as well as salt if desired, and continue to cook for an additional 15 -20 seconds until the desired level of sweetness is achieved or desirably reduced down to your preference. 5. Transfer to serving dish and serve with rice and vegetables. Serves 2 - 4 people [OR 6 - 8 people with rice as a side dish]. Serving Suggestions: -Serve with steamed white rice, brown rice, buckwheat noodles, nori strips, or maifunoki (Japanese sticky rice).  To enjoy less oil or with brown sugar added instead of honey, try using vegetable broth in place of olive oil. - Make teriyaki sauce ahead of time by blending all ingredients in a food processor until smooth. Refrigerate for up to 1 week in an airtight container. Shake well before using. - Optionally, add steamed broccoli or green beans for an extra veggie boost.  - To prepare this recipe in a slow cooker or crockpot, brown the chicken in a skillet on the stove over medium-high heat and then transfer to crockpot. Add all remaining ingredients except for cornstarch/water mixture and cook on low heat for 6 hours or until chicken is tender enough to shred. Add cornstarch/water mixture and cook on high heat until thickened (about 10 - 15 minutes). I do not recommend substituting with coconut aminos as this may cause the sauce to separate.


Chicken Teriyaki Recipe