Chicken Teriyaki
Beyond its cultural appeal, Chicken Teriyaki is easy to prepare with minimal ingredients, making it a quick, budget-friendly, and healthy option.
Servings: 4 people
Ingredients
- 4 cups chicken breast, cubed (about 450g)
- 1 teaspoon corn oil
- 2 cloves garlic, crushed
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 3 sachets of stevia
- 1 tablespoon grated ginger
- ½ cup water
- 1 tablespoon cornstarch
Instructions
- Marinate the Chicken: In a bowl, combine cubed chicken with crushed garlic, and one tablespoon of rice vinegar. Allow the chicken to marinate for at least 15 minutes or refrigerate for a more intense flavor.
- Prepare the Teriyaki Sauce: In a separate bowl, mix water, soy sauce, the rest of the rice vinegar, stevia and cornstarch to create a slurry.
- Cooking the Chicken: Heat corn oil in a skillet over medium-high heat. Add the marinated chicken and cook until golden brown and cooked through, approximately 5-7 minutes.
- Pour the teriyaki sauce over the cooked chicken in the skillet. Allow the chicken and sauce to simmer together for an additional 3-5 minutes, letting the flavors meld.
- Serve: Once the sauce has thickened and coated the chicken evenly, remove from heat. You can decorate with sesame seeds or chopped chives.
Notes
With only 1 WW point
Nutrition
Serving: 352g | Calories: 414kcal | Carbohydrates: 12g | Protein: 64g | Fat: 9.4g | Saturated Fat: 1.9g | Cholesterol: 199mg | Sodium: 2344mg | Potassium: 944mg | Fiber: 0.2g | Sugar: 2.1g | Calcium: 20mg | Iron: 1.1mg