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Chicken Teriyaki

Yields8 Servings

Chicken Teriyaki

 2 lbs boneless, skinless chicken thighs
 1 tbsp canola oil
 White sesame seeds for garnish
Teriyaki sauce:
 1 cup Japanese Mirin (sweet rice wine)
 1 cup reduced sodium soy sauce or tamari
 2 tbsp honey
For serving:
 5 ½ cups cooked brown rice
1

Combine all ingredients of teriyaki sauce in a sauce pan. Heat sauce over medium heat for about 5 minutes (reduce to a thicker consistency), ensuring that the sauce does not burn.

2

Heat 1 tablespoon canola oil in skillet over high heat.

3

Pan fry chicken thighs until both sides are browned and cooked through (165 degrees).

4

Remove chicken from heat and slice into pieces. Drizzle with teriyaki sauce and garnish with sesame seeds (optional).

5

Chef Note: serve over brown rice (2/3 cup per serving).

Nutrition Facts

Serving Size 4 oz

Servings 0


Amount Per Serving
Calories 260
% Daily Value *
Total Fat 3.8g6%

Saturated Fat 0.3g2%
Cholesterol 60mg20%
Sodium 1300mg55%
Total Carbohydrate 28.8g10%

Sugars 14.3g
Protein 25.4g51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.