Easy and delicious alternative to takeout, this recipe for Japanese Chicken Teriyaki is low in calories and can be cooked in less than 30 minutes.
Ingredients
1 1/2poundsboneless, skinless chicken breasts
3/4 cupreduced sodium soy sauce
2tbspbrown sugar
2tbsphoney
1tbsplemon juice
1tbspgrated ginger
1clovegarlic, minced
2tspextra virgin olive oil
8.8ouncepackage, ready whole grain brown rice
1tspsesame seeds
Instructions
Place the chicken in a resealable bag.
In a small bowl, whisk together the soy sauce, brown sugar, honey, lemon juice, ginger and garlic. Pour the marinade into the resealable bag with the chicken. Let marinate in the refrigerator for at least 1 hour.
When ready to cook, heat the oil in a large skillet over medium-high heat. Using a slotted spoon, remove the chicken from the marinade and transfer to the skillet, reserving the marinade.
Cook the chicken until it’s done, about 6-8 minutes. Remove the chicken from the skillet and reserve on a plate.
Pour the reserved marinade in the same skillet the chicken was cooked in. Bring to a boil for 3 minutes, then reduce the heat to a simmer until thickened, or 10 minutes, stirring occasionally.
Cook the rice according to package directions.
Return the chicken to the skillet. Stir to coat chicken evenly with the sauce. Serve the chicken over ½ cup of brown rice.