I'm a big fan of Asian food! So is my family. How about you? I love the deep flavors, sauces, and garnishes! This quick & easy Teriyaki Chicken is hands down delicious and super family friendly! It makes great leftovers too – so if you have a crowd to feed you can double it easily! Or if you want to meal prep lunches for the week, it works great for this too! My kiddos love it too! I love a meal that satisfices the whole family! I serve this with rice and cauliflower rice. I usually go for cauliflower rice (seasoned with garlic salt and pepper), and sometimes I'll add in a little of the white rice too. It's delicious how ever you decide to serve it.
This can be made on the stove top or in the instant pot. I love the versatility that gives me in the day. Prep in the afternoon or morning and have it ready for dinner, or pan cook it right before dinner is served. Either way it'll be sure to please!
Recipe adapted to be more macro friendly, from the Crunchy Creamy Sweet Blog.
In case you want to create your own recipe from this with your personal adaptations/preferences in MyFitnessPal (Login to MFP >Recipes > Add Recipe Manually > Copy & Paste list of ingredients). Here is a list of ingredients that you can copy and paste into MFP and put in the quantity you desire (it works best to copy and paste on a web browser vs app).
apple cider vinegar
Quick & Easy Teriyaki Chicken
- 1/2 tablespoon olive oil
- 2 pounds chicken breast, cut into bite size chunks
- salt & pepper
- 1/4 cup (48 g) brown sugar
- 1/4 cup low-sodium soy sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons (10 g) fresh ginger, grated (or use 1/2 teaspoon ginger powder)
- 3 cloves garlic, minced
- 1-2 tablespoon cornstarch (see note below*)
- 3/4 cup water (for InstantPot cooking only)
InstantPot Cooking Directions: Spread oil in the bottom of the instant pot. Place the diced chicken in the instant pot. salt and pepper with as much as you desire (remember soy sauce has salt so you won't need much). In a small bowl combine brown sugar and 2 tablespoons of cornstarch (use only 1 tablespoon and no water for stovetop cooking); stir to combine, so that no cornstarch clumps remain. This will ensure you don't have clumps of cornstarch cooked into your sauce. Add water, soy sauce, vinegar, ginger/powder and garlic. Stir to combine.
Pour the sauce mixture over the chicken in the instant pot. Set to cook at high pressure for 12 minutes. Let it natural release if you have time, if not you can release the pressure right away. Natural release allows for more tender cooked meat. Once it's done, set the instant pot to the sauté mode and let it simmer for 5+minutes to thicken to desired consistency; stirring frequently (you can set the sauté mode to low, medium, or high; just be sure not to burn the sauce as it thickens).
Stovetop Cooking Directions: In a large skillet over medium to medium-high heat, place oil, diced chicken, garlic and fresh ginger (if using powdered ginger, add it to the sauce mixture); salt and pepper with as much as you desire (remember soy sauce has salt so you won't need much). While the chicken is cooking mix the sauce ingredients. In a small bowl combine the brown sugar and 1 tablespoon of cornstarch; stir to combine, so that no cornstarch clumps remain. This will ensure you don't have clumps of cornstarch cooked into your sauce. Add soy sauce and vinegar; stir to combine. Cook chicken until it's no longer pink (165 degrees F). Once cooked, pour sauce mixture over the cooked chicken and let it cook a few more minutes until the sauce has thickened.
Serve over rice/cauliflower rice or a combination of the two. Garnish with green onion and sesame seeds if desired.
*Use 2 tablespoons of cornstarch if cooking in the InstantPot, and use 1 tablespoon of cornstarch for stovetop cooking. If you use one tablespoon of cornstarch it adds less than 1 gram of carbohydrate to each serving, nothing to stress about.
“Biceps After Babies Teriyaki Chicken”
Macros for one serving (1/10 of sauce recipe)
Cal 163 P 29.6 gC 13.4 gF 1.6 g
PRO TIP: Serving size is 1/10 of the recipe. Since cook times vary and other factors can affect the weight of your food. You can weigh the cooked weight of the meal in grams and subtract the weight of the pan and divide that by 10 to see how many grams one serving is.
Serving Size:1/10 of recipe
Amount Per Serving: Calories: 163Total Fat: 1.6gCarbohydrates: 13.4gProtein: 29.6g
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