Easy Teriyaki Chicken {with Sticky Sauce}
This Teriyaki Chicken recipe with a delicious sticky sauce makes a brilliant, quick, healthy, midweek meal. No need to marinate, just stir fry and serve.
Servings: 4
Ingredients
- 650 g Chicken breasts Skinless, boneless, cut into chunks
- 1 tbsp Oil Sesame, vegetable or sunflower
- 2 Cloves of garlic Peeled and crushed
- 1 tsp Ginger puree
For the Teriyaki Sauce:
- 2 tsp Cornflour See notes
- 100 ml Soy sauce
- 50 ml Water
- 3 tbsp Honey
- 2 tbsp White wine vinegar
- 0.5 tsp Garlic powder
- 1 tsp Ginger purée
- 0.5 tsp Dried chilli flakes Optional
To garnish:
- Sesame seeds
Instructions
- Mix the teriyaki sauce ingredients in a small bowl. Begin with the cornflour and gradually add the soy sauce, whisking so there are no lumps. Add the rest of the sauce ingredients.
- Heat the oil in a frying pan until very hot.
- Add the chicken and cook for about 10-15 minutes until the chicken is almost cooked through.
- Add the garlic and ginger and cook for 3 or 4 more minutes until softened.
- Add the teriyaki sauce ingredients and cook for about 5 minutes until everything is well coated and thickened.
- While the chicken is cooking, I cook some rice in the bottom of a steamer pan and then add some green vegetables to the steamer part on top for the last 5 minutes. (You can mix the cooked broccoli into the sauce and chicken just before serving if you'd like it coated in sauce.)
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Notes
- Nutrition calculated without rice or vegetables.
Nutrition
Calories: 290kcal | Carbohydrates: 16g | Protein: 37g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 104mg | Sodium: 1565mg | Potassium: 680mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 123IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg