Chicken Teriyaki

Chicken Teriyaki Dish Guide

Five in 25

Serves 4

Five Ingredients

2 Lbs. chicken breast or thighs

¼ cup soy sauce

¼ cup brown sugar

1 T fresh grated or minced ginger

2 8.5 oz packages of microwaveable rice (or 1 cup dry, uncooked rice)

From the Pantry

2 cloves garlic

2 T olive oil

If using uncooked rice, add to a pot with 1 and ¼ cups water and a pinch of salt. Bring to a boil, cover and turn heat to low. Cook for 18 minutes. Remove from heat and fluff after 5 minutes.

Crush the garlic cloves and add to a bowl with the minced ginger, soy sauce and brown sugar. Mix thoroughly.

Cut the chicken into bite sized pieces. Heat olive oil in a wok or large skillet over high heat. Add the chicken and cook for 2-3 minutes then stir and continue cooking until chicken is nearly cooked through.

Add the sauce and allow to reduce for 1-2 minutes. Warm your pouch of rice at this point if not cooking it fresh.

To serve, place some cooked rice in a bowl followed by the chicken and sauce. Optionally we love to serve this with some steamed broccoli and garnish with green onions.