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Chicken Teriyaki

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Ingredients

4 boneless, skinless Chicken Breasts
1/2 cup Soy sauce
1/4 cup (Japanese sweet rice wine) Mirin
1/4 cup (Japanese rice wine) or dry white wine Sake
2 tablespoons Brown sugar
2 cloves, minced Garlic
1 teaspoon grated and fresh Ginger
1 tablespoon Cornstarch
2 tablespoons Water
2 tablespoons Vegetable Oil
Optional Sesame seeds and sliced green onions for garnish

Nutritional information

231kcal
Calories
14g
Carbs
29g
Protein
6g
Fat

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Chicken Teriyaki

  • 15 minutes
  • Medium

Ingredients

Directions

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  1. In a bowl, mix together soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger to make the teriyaki sauce.
  2. Cut the chicken breasts into bite-sized pieces or strips.
  3. In a separate bowl, dissolve cornstarch in water to make a slurry.
  4. Heat vegetable oil in a large skillet or wok over medium-high heat.
  5. Add the chicken pieces to the skillet and cook until they are browned on all sides and cooked through, about 5-7 minutes.
  6. Once the chicken is cooked, pour the teriyaki sauce over the chicken in the skillet.
  7. Stir the cornstarch slurry once more to ensure it’s well mixed, then pour it into the skillet with the chicken and teriyaki sauce.
  8. Cook, stirring constantly, until the sauce thickens and coats the chicken evenly, about 2-3 minutes.
  9. Once the sauce has thickened, remove the skillet from heat.
  10. Serve the Chicken Teriyaki hot, garnished with sesame seeds and sliced green onions if desired. You can enjoy it with rice and steamed vegetables.

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