Teriyaki Chicken
Print Recipe

Teriyaki Chicken

Serve with Asian Salad and Brown Rice 375 Calories per serving
Course: Main Dish
Servings: 4 servings

Ingredients

Chicken

  • 4 skinless boneless chicken breasts
  • 1/2 cup Teriyaki Sauce See recipe below
  • 1 cup soy sauce low sodium
  • 1 /2 cup water
  • 2 tbsp white rice vinegar unsweetened
  • 1 /3 cup Agave
  • 3 tsp minced garlic -optional
  • 3 tsp minced ginger
  • 2 Tbsp cornstarch mix with 2 tbsp. water

Teriyaki Sauce/Marinade

  • 2 Tbsp olive oil for grill/cast iron pan
  • 3 tsp minced ginger
  • 2 Tbsp cornstarch mix with 2 tbsp. water

Instructions

Chicken

  • Place chicken into a ziplock bag and pour marinade over it. Seal and distribute marinade until all chicken is coated. Marinade at least 30 min.
  • Next, add olive oil to pan on medium high heat. Heat oil until hot but not smoking. Pat chicken dry with a paper towel and place in hot pan. Cook chicken until 160 degrees and remove from heat. Cover and rest chicken until it reaches 165 degrees. When ready to serve, drizzle with remaining Teriakyi sauce and serve with brown rice or Quinoa.

Teriyaki Marinade/Sauce

  • Combine all ingredients (except cornstarch) in a blender and pulse until combined. Use 1/2 cup for the marinade. Pour remaining blended ingredients into a small saucepan and bring to a boil. Once the sauce begins to boil, immediately reduce to simmer. Mix cornstarch and water and add to sauce, stirring constantly until it thickens (about one minute).

Notes

375 Calories per serving
Serve with Brown Rice, cooked according to directions.