Easy Teriyaki Chicken {with Sticky Sauce}

• porcje: 4 servings
• czas aktywny: 5 minutes
• całkowity czas: 30 minutes

Składniki

650 g Chicken breasts (Skinless, boneless, cut into chunks)

1 tbsp Oil (Sesame, vegetable or sunflower)

2 Cloves of garlic (Peeled and crushed)

1 tsp Ginger puree

2 tsp Cornflour (See notes)

100 ml Soy sauce

50 ml Water

3 tbsp Honey

2 tbsp White wine vinegar

½ tsp Garlic powder

1 tsp Ginger purée

½ tsp Dried chilli flakes (Optional)

Sesame seeds

Wskazówki

Mix the teriyaki sauce ingredients in a small bowl. Begin with the cornflour and gradually add the soy sauce, whisking so there are no lumps. Add the rest of the sauce ingredients.

Heat the oil in a frying pan until very hot.

Add the chicken and cook for about 10-15 minutes until the chicken is almost cooked through.

Add the garlic and ginger and cook for 3 or 4 more minutes until softened.

Add the teriyaki sauce ingredients and cook for about 5 minutes until everything is well coated and thickened.

While the chicken is cooking, I cook some rice in the bottom of a steamer pan and then add some green vegetables to the steamer part on top for the last 5 minutes. (You can mix the cooked broccoli into the sauce and chicken just before serving if you'd like it coated in sauce.)

Wartości Odżywcze

• Kalorie: 290 kcal
• Tłuszcz Całkowity: 8 g
• Tłuszcz Nasycony: 1 g
• Tłuszcz Nienasycony: 5 g
• Tłuszcz Trans: 0.04 g
• Cholesterol: 104 mg
• Sód: 1565 mg
• Węglowodany Całkowite: 16 g
• Błonnik Pokarmowy: 0.4 g
• Cukry Całkowite: 13 g
• Białko: 37 g