Easy Teriyaki Chicken {with Sticky Sauce}

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

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

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

Directions

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.)

Nutrition

• Calories: 290 kcal
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.04 g
• Cholesterol: 104 mg
• Sodium: 1565 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 0.4 g
• Total Sugars: 13 g
• Protein: 37 g