Homemade Chicken Teriyaki
Mmmm. Who doesn’t love chicken teriyaki? We adore this recipe and whip it up every few weeks or so as one of our regular mid-week dinners. We’ve been able to make this fit into our nutrition plan by budgeting our calories earlier in the day, since this one has a bit of a higher count than some of our other dishes. It’s savory and wonderful and easy peasy to make!
What you need:
- 2 skinless, boneless chicken breasts (~ 16-18oz raw)
- 4 TBS low-sodium soy sauce
- 4 TBS mirin
- 1 TBS sugar
- Corn starch (enough to coat chicken)
- Veggie oil, sesame oil, and sake (just a splash of each)
- 2 cloves of garlic
- Pinch of ground ginger
- Sesame seeds
What you do:
Combine soy, mirin, and sugar in a small pan and bring to a simmer. Chop the chicken into small pieces and lightly coat with corn starch. Heat up a frying pan with a little veggie and sesame oil, and fry until mostly done. Drain most of the oil, and add a couple of cloves of crushed garlic. Pour in a couple of glugs of sake and deglaze the bottom of the pan to scrape up all of those flavorful bits. Pour the simmering soy/mirin/sugar mixture over the chicken, add a pinch of ground ginger, and a few shakes of sesame seeds. Stir and let simmer until sauce thickens slightly. Serve over a bed of steamed rice. Eat. Love. Enjoy.
Nommity nom nom.