Chicken Teryaki

  • 1 lb boneless, skinless chicken cut into cubes
  • 2 tbsp olive oil
  • 1/4 cup low sodium soy sauce
  • 3 tbsp brown sugar
  • 1 tbsp honey
  • 2 tbsp pineapple juice
  • 2 tbsp white wine
  • 3 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • 2 tbsp cornstarch
  • 5 cloves garlic chopped
  • 1 stalk green onion chopped
  • 4 cups broccoli florets
In a small bowl, whisk together soy sauce, brown sugar, honey, pineapple juice, white wine, rice vinegar, sesame oil, and cornstarch. Set aside. In a saucepan or wok, add olive oil and chicken. Cook until both sides are done. Add garlic and cook for 2 minutes more. Whisk in sauce mixture. Add remaining ingredients and simmer until thickened. Serve over rice and garnish with sesame seeds.

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