Seared Teriyaki Chicken

Name: Seared Teriyaki Chicken
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4.5 servings
Cuisine: Japanese
Ingredients: 1.25 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 1 tablespoon olive oil; 0.5 teaspoon salt; 0.25 teaspoon black pepper (ground); 0.5 cup soy sauce (reduced-sodium); 0.25 cup brown sugar (packed); 2 tablespoon rice vinegar; 1 tablespoon fresh ginger (grated); 2 clove garlic (minced); 1 tablespoon cornstarch; 2 tablespoon water (cold); 2 package microwaveable white rice; 12 ounce frozen broccoli florets; 1 tablespoon sesame seeds

Succulent chicken breast seared to perfection and coated in a sweet and savory homemade teriyaki sauce, served with fluffy white rice and steamed broccoli.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 4.5
Cuisine: Japanese
Difficulty: Easy
Cost: $3.15/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
High-Protein

Ingredients

1.25 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
1 tablespoon olive oil
0.5 teaspoon salt
0.25 teaspoon black pepper (ground)
0.5 cup soy sauce (reduced-sodium)
0.25 cup brown sugar (packed)
2 tablespoon rice vinegar
1 tablespoon fresh ginger (grated)
2 clove garlic (minced)
1 tablespoon cornstarch
2 tablespoon water (cold)
2 package microwaveable white rice
12 ounce frozen broccoli florets
1 tablespoon sesame seeds

Instructions

In a medium bowl, whisk together 1/2 cup reduced-sodium soy sauce, 1/4 cup brown sugar, 2 tablespoons rice vinegar, 1 tablespoon grated fresh ginger, and 2 cloves minced garlic. In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth. Add cornstarch mixture to the soy sauce mixture and whisk until combined; set aside.
Pat chicken breast pieces dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.
Pour the prepared teriyaki sauce into the skillet. Bring to a simmer over medium heat, stirring constantly, until the sauce thickens, about 2-3 minutes. Return the cooked chicken to the skillet and toss to coat evenly.
While sauce thickens, prepare 2 packages of microwaveable white rice according to package directions. Steam 12 ounces frozen broccoli florets according to package directions.
Serve the seared teriyaki chicken immediately with white rice and steamed broccoli. Garnish with sesame seeds if desired.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently in the microwave or a skillet.

Nutrition (per serving)

Calories: 440
Protein: 40 g
Carbohydrates: 48 g
Fat: 11 g
Fiber: 4.5 g
Sodium: 1150 mg
Saturated Fat: 2 g
Sugar: 19.5 g
Cholesterol: 105 mg