Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 2 tsp sesame oil
- 2 tbsp rice vinegar
- 2 green onions, chopped (for garnish)
- 1 tbsp toasted sesame seeds (for garnish)
Instructions
- Slice the chicken breasts into bite-sized pieces for even cooking.
- In a bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, and grated ginger until smooth.
- Heat oil in a large skillet over medium-high heat. Add chicken pieces and cook until golden brown and cooked through.
- Pour the teriyaki sauce over the chicken in the skillet. Stir to coat evenly and let bubble for about 5 minutes until thickened.
- Serve over steamed rice or noodles, garnished with green onions and sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 10g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg