What’s For Dinner – Homemade Chicken Teriyaki

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.