teriyaki chicken
serves 2–3main (chicken)
ingredients
- for the chicken:
- •2 small chicken breasts (about 1/2–1 lb total), cut into bite-sized pieces
- •salt and pepper, to taste
- •1 tablespoon olive oil
- •for the teriyaki sauce:
- •3 tablespoons soy sauce (or tamari/coconut aminos)
- •1 1/2 tablespoons honey (or maple syrup)
- •1 tablespoon rice vinegar (or lemon juice)
- •1 teaspoon toasted sesame oil
- •1–2 garlic cloves, minced
- •1 teaspoon fresh ginger, grated
- •1/4 cup water
- •1 teaspoon tapioca flour mixed with 1 tablespoon water (slurry)
- to finish:
- •toasted sesame seeds
- •thinly sliced green onions
- optional: a drizzle of honey for a glossy finish:
instructions
season the chicken pieces with salt and pepper. pour in a nonstick pan, heat olive oil over medium-high heat. add the chicken and sear until golden and cooked through, about 3–5 minutes per side. remove the chicken from the pan and set aside. pour in a bowl, combine soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and water. pour the mixture into the same pan and bring it to a gentle simmer. stir in the tapioca slurry, stirring constantly until the sauce thickens and becomes glossy, about 1–2 minutes. return the chicken to the pan and toss to coat with the sauce. garnish with toasted sesame seeds and green onions. over rice, noodles, or roasted vegetables.
notes
variation: use tamari or coconut aminos instead of soy sauce.