This super quick, super simple chicken teriyaki is a life-saver on a busy weeknight: Only 25 minutes from fridge to table not counting the ten minutes of resting time that is the perfect window to whip up a quick side. This is great over a salad or rice to soak up the sweet, tangy, salty sauce. We served it with a side of stir-fried bok choy and Brad loved the leftovers just as much the next day. Use gluten-free soy sauce to make this gluten-free.
- 1 lb boneless skinless chicken breasts
- 1/4 c soy sauce
- 2 tbs sake
- 2 tbs mirin
- 1 tbs fresh ginger, minced
- 1 tbs garlic, minced
- 1 tbs honey
- 1 tsp olive oil
- 1 tbs green onion, chopped
Place chicken breasts in a plastic produce bag or between two sheets of plastic wrap and, using a rolling pin, pound until flattened to 1/2" thick throughout. Place flattened breasts in a large bowl or baking dish.
Combine soy sauce, sake, mirin, ginger, garlic and honey in a small bowl. Pour over chicken breasts and let sit 10 minutes.
Heat oil in a large pan over medium high heat. Remove chicken from the marinade allowing excess to drip off and place in the pan. Cook until brown and cooked through, about 5 minutes per side.
Remove chicken to a plate and let sit 10 minutes.
Calories 176 / Total Fat 2.3g / Saturated Fat 1.0g / Cholesterol 66mg / Sodium 1041mg / Potassium 485mg / Total Carbohydrates 11.1g / Sugars 6.6g / Protein 27.6g
Weight Watchers Points: 4 PointsPlus: 4