Honeyed Chicken Teriyaki

 I made this easy teriyaki recipe at home because it is healthier and less expensive than the restaurant versions. When you make it at home, you are in control of what you put into it. Plus, it’s effortless to make! Cheap, easy and delicious – my favorite ingredients in a recipe! So the next Friday night when you are scouring Asian takeout menus, don’t forget that you can make your own in less time and it tastes a million times better. You may as well just print it now for your recipe binder because you are going to fall in love with this one.

🐔Why This Recipe Works

Cheap – Look at the ingredients alone, this is not an expensive recipe and it’s super cheap to make in comparison to takeout teriyaki.

Easy – There are no complicated steps here. You are sautéing a little, making some sauce and rice and you are done. This recipe is great for new cooks and even teens who are just learning as there isn’t too much difficulty and the reward is pretty high.

Delicious – Take-out can be a hit or miss at best, and now you don’t have to worry. Simply make your own teriyaki at home without even thinking which restaurant to call your order in. This is hands-down one of our most flavorful meals and you won’t be disappointed.

Ingredients

1 ½ lbs Boneless Skinless Chicken Breast Tenders

⅓ cup Honey

⅓ cup Teriyaki Sauce

1 tbsp Soy Sauce low sodium, if desired

1 tbsp Minced Garlic

½ tsp Black Pepper or to taste

¼ tsp Salt or to taste

2 tbsp Sesame Seeds

Instructions

1. Chop the boneless, skinless chicken into one inch pieces. I think it looks prettier when you vary the shapes between rectangular chunks and triangles. It just gives it a more "restaurant" look.
2. Transfer chicken into a large bowl. Add the teriyaki sauce, soy sauce, honey, minced garlic, salt and pepper. Massage into the chicken.
3. Transfer the chicken (liquid and all) into an oiled and heated pan over medium high heat, stirring occasionally, for about five minutes.
4. Crank the heat up to high, stirring occasionally. Cook until sauce has reduced. This process can take between 10 and 15 minutes. When the sauce thickens up and starts sticking to the chicken, add sesame seeds. Stir.
5. Remove from heat. Let sit for five minutes before serving.

Notes

• This is a great recipe for meal prepping.  Make a bit extra and add them to meal prep containers for reheating later in the week.
• For a little extra tang, add a tablespoon of Rice Wine Vinegar to the sauce.  It doesn’t take much to make a big difference.
• A teaspoon of Sesame Oil will add a toasted, smoky taste to the sauce. 
• The temperature needs to be at least 160 degrees F. when you remove it from the stove. It will continue warming up as it rests to 165 degrees F. This allows the chicken to stay super moist and juicy. 
• It will last around 3-4 days in the fridge. You can freeze this for up to 4 months. 
• Ninja Foodi and Instant Pot Directions | Add all ingredients plus 1 cup of chicken stock into the Instant Pot. Put the lid on your pressure cooker making sure the valve is sealed. Cook high pressure/ manual pressure for 10 minutes followed by 5 minutes natural release. 
• Open the lid, ensure the chicken is fully cooked. Turn the saute feature on and allow the sauce to thicken if it is too thin. You can add 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir in to thicken the sauce. Serve up and enjoy. 

 

Nutrition

Serving: 1breast | Calories: 333kcal | Carbohydrates: 29g | Protein: 39g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 1515mg | Potassium: 728mg | Sugar: 26g | Vitamin A: 50IU | Vitamin C: 2.6mg | Calcium: 62mg | Iron: 1.9mg