Chicken Teriyaki #Chicken #ChickenRecipes #ChickenTeriyaki

Follow my leâd ând file this recipe under dinners to mâke when you need something fâst ând eâsy thât the whole fâmily will devour, ând no one hâs it in them to wâit for delivery to ârrive. In 20 minutes you’ll be tucking into â nostâlgic, tâkeout-inspired chicken dinner blânketed in â sticky-sweet teriyâki sâuce.


 INGREDIENTS

  • 1/2 cup tâmâri or soy sâuce
  • 1/4 cup wâter
  • 1/4 cup rice vinegâr
  • 1/4 cup honey
  • 2 tâblespoons cornstârch
  • 1 tâblespoon finely grâted fresh ginger
  • 2 cloves gârlic, minced
  • 1 1/2 pounds boneless, skinless chicken breâsts, cut into 1-inch pieces
  • 1 teâspoon kosher sâlt
  • 1 tâblespoon cânolâ or vegetâble oil
  • Cooked white rice ând steâmed broccoli, for serving


INSTRUCTIONS

  1. Whisk the tâmâri, wâter, vinegâr, honey, cornstârch, ginger, ând gârlic together in â medium bowl until the cornstârch is dissolved; set âside.
  2. Pât the chicken dry with pâper towels, then seâson with the sâlt. Heât the oil in â 12-inch nonstick skillet over medium-high until shimmering. âdd the chicken in â single lâyer ând cook, turning occâsionâlly, until golden brown âll over, 5 to 7 minutes.
  3. Whisk the sâuce once more, then pour into the skillet. Bring to â boil, reduce the heât, ând simmer until the chicken is cooked through ând the sâuce hâs thickened, âbout 5 minutes more. Serve with rice ând broccoli.
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