Chicken Teryaki
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1 lb boneless, skinless chicken cut into cubes
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2 tbsp olive oil
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1/4 cup low sodium soy sauce
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3 tbsp brown sugar
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1 tbsp honey
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2 tbsp pineapple juice
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2 tbsp white wine
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3 tbsp rice wine vinegar
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1 tbsp sesame oil
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2 tbsp cornstarch
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5 cloves garlic chopped
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1 stalk green onion chopped
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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.
Written by Derak Green
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