Health,  Kid Friendly,  Nutrition,  Recipes

15 minute Teriyaki Chicken

There is clearly a need for quick meals. Like when I say I want to make my job (or in other cases, motherhood/wifey time/impress the guests) easier then this is the meal go to. Not only was it delicious but it seemed like it was gourmet enough for me to work a few hours on the meal! Asian inspired meals (I might be biased) are simple and require a few ingredients.

 Honestly this sauce is one of those snap of the fingers type…literally the corn starch makes it happen R E A L QUICK. I have a lot of feels about sticky sauce and making enough to pour over the rice. Actually in this case I used a quinoa rice mixture to make it even faster…it was a microwaveable packet. How do I feel about that? I feel great, as long as the ingredients are ZERO preservatives. Cause for some reason people have the brilliant idea to add CRAP into products that sit on shelves for years without infestation.

Honestly infestation or not, I’d rather be reminded that animals actually want to eat what I want to eat..rather than them staying away from chemicals that I end up ingesting. EW. Back to the main course, so when cutting the chicken, make sure to go against the grain…WHY? Cause you will have less chewy pieces DUH. I just learned that, so don’t feel bad if you did not know it either. 

So go at it…you already wasted 10 minutes reading this sporadic post! GO MAKE YOUR FAMILY/YOU/BF/GF/DOG some FOOD

-love nat

15 Minute Teriyaki Chicken

Prep Time5 mins
Cook Time10 mins
Course: Main Course
Cuisine: American
Keyword: teriyakichicken
Servings: 4

Equipment

  • Skillet

Ingredients

  • 1 ½ lb chicken thighs (boneless and skinless) or chicken breasts
  • 1 tbsp olive oil

Teriyaki Sauce

  • ¼ cup honey
  • ¼ cup soy sauce
  • 2 tbsp apple cider or rice vinegar
  • 2 cloves minced garlic
  • 1 tbsp cornstarch
  • ½ tsp ginger powder

Optional Serving Ideas

  • 1 tsp seasme seeds
  • ½ green onion minced
  • steamed rice
  • broccoli

Instructions

  • In a small bowl, whisk together honey, soy sauce, garlic, vinegar and cornstarch and optional ginger powder. 


  • Add oil to a large skillet on medium-high heat. When the oil is hot, add cubed chicken. Fry 2-3 minutes per side until nicely browned. If not browning, increase heat and continue for another minute.
  • Add sauce mixture to chicken and stir continuously until it thickens to coat the chicken. Remove from heat. Serve in bowls with rice and vegetables, and garnish with optional sesame seeds and green onion. Enjoy!