Chicken teriyaki is full of flavor, simple to make, and low on guilt.
Total Time:30 minutes
Yield:2 servings 1x
2 boneless, skinless chicken breasts
2 tablespoons sake
4 tablespoons rice vinegar
4 tablespoons soy sauce
2 tablespoons brown sugar
2 teaspoons grated fresh ginger
a splash of sesame oil
1 tablespoon olive oil
2 cups cooked brown rice
Cut your chicken into bite size pieces and put it in a large zip top bag.
In a small bowl, whisk together the sake, rice vinegar, soy sauce, brown sugar, ginger, and sesame oil. Pour this over the chicken, seal the bag, and allow it to marinate for at least 15 minutes.
Heat olive oil in a large skillet over medium heat. Remove chicken from marinade with a slotted spoon, reserving the marinade for later.
Cook chicken for a few minutes, stirring frequently, until it is browned on all sides. Add the remaining liquid from the marinade to the skillet and simmer for about five minutes or until the chicken is cooked through.
Remove chicken to a bowl and turn up the heat on the sauce to high. Let the sauce boil until it becomes thick and syrupy. Add the chicken back and toss it in the sauce to coat.
Serve over brown rice, get out your chopsticks, and eat without guilt.