Description
A delicious and easy weeknight meal that combines tender chicken with a sweet and savory teriyaki sauce. Ready in just 15 minutes!
Ingredients
Scale
- 1 ½ lbs. boneless, skinless chicken breasts, cut into 1-inch cubes
- Salt and black pepper, to taste
- 2 teaspoons extra-virgin olive oil
For the Sauce:
- 1 cup water
- ¼ cup low-sodium soy sauce
- 2 tablespoons light brown sugar
- 1 tablespoon honey (or more brown sugar)
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger (or ¼ teaspoon ground ginger)
For the Cornstarch Slurry:
- 2 tablespoons cornstarch
- ¼ cup cold water
Instructions
- Season the cubed chicken with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Add the chicken and sauté for 3-4 minutes, then turn the pieces over and cook for another 3-4 minutes, until the chicken is almost cooked through.
- Meanwhile, add the water, soy sauce, sugar, honey, garlic, and ginger to a small saucepan over medium heat. Heat and whisk until the sugar is dissolved, about 1 minute.
- In a small bowl, combine the cornstarch and water. Add it to the pan with the sauce and whisk it in. Heat over medium until the sauce has thickened, about 5-6 minutes.
- Pour the sauce over the chicken in the skillet and cook for 2-3 more minutes, until the chicken is cooked through and the sauce is reduced.
- Serve the chicken with extra sauce drizzled over top. Enjoy!
Notes
- For a spicier kick, add red pepper flakes to the sauce.
- This dish pairs well with steamed rice or stir-fried vegetables.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: main course
- Method: Stovetop
- Cuisine: asian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 320
- Sugar: 8g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 85mg