Chicken Teriyaki is without a doubt one of my favourite meals to order as take out. I don’t even want to tell you how many times I’ve bought jarred teriyaki sauce thinking it would be too complicated to make my own. Man was I wrong! This dish comes together in minutes and it’s so delicious. Make sure you stick to the sodium-reduced soy sauce though, it tastes the exact same with 37% less sodium.
¼ cup (sodium reduced) soy sauce
2 tbsp dark brown sugar
3 Cloves garlic, crushed
1 inch fresh ginger, grated
2 Large chicken breasts
1 tbsp olive oil
1 Cup of cold water
1 tbsp corn starch
Whisk together the soy sauce, sugar, garlic, and ginger.
Place the chicken in the soy mixture and let it marinate for 30 minutes.
Heat the oil over medium high heat in a frying pan and when it’s hot (it will ripple) add the chicken, then drop heat to medium because the sugar will burn.
Season with pepper and the littlest amount of salt (even though there is soy here you still need a touch of salt).
Pan fry until cooked, turning over halfway through, again season the chicken.
Set the chicken aside to rest.
Pour the marinade into pan and bring it to a boil.
Mix the water and cornstarch until smooth, add it to the pan and mix well.
Let the mixture boil until it gets to the desired consistency and then turn off the heat.
Cut the chicken into thin slices and then top with the teriyaki sauce.
- Serve with rice or my Vermicelli and Snow Pea Salad.