Teriyaki Chicken
Sticky, sweet, and savory—this Teriyaki Chicken is a quick and flavorful favorite for rice bowls or wraps.
Servings: 4 servings
Ingredients
- 1 ½ tbs canola oil
- 1 lb chicken thighs boneless and skinless
- ¼ cup soy sauce
- ¼ cup sugar
- 1 tsp garlic powder
- ⅓ cup water
- 1 tsp lemon juice
- ½ tbs freshly minced ginger
- 2 tbs cornstarch mixed with 2 tbs water
Instructions
- Brush the canola oil onto the chicken thighs.
- Heat up a pan over high heat, once hot add in the chicken and cook about 5 minutes on each side. Turn off the heat.
- In another pot, add the remaining 6 ingredients and stir while bringing to a boil over high heat. Once boiling, reduce heat to low and let sit for another 3 - 4 minutes.
- Add in the cornstarch slurry to the sauce and combine until it thickens.
- Plate the chicken and pour the sauce over it.
- Goes well with white or brown rice or vegetables!
Video
Nutrition
Calories: 370kcal | Carbohydrates: 18g | Protein: 20g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 899mg | Potassium: 277mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
