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Teriyaki Chicken

Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 230kcal

Ingredients

  • 1 lb Chicken breast boneless skinless diced into 1-inch cubes
  • 1 Tbsp Extra-virgin olive oil
  • 1/4 cup Reduced-sodium soy sauce
  • 1/4 cup Water
  • 2 Tbsp Honey
  • 1 1/2 Tbsp Brown sugar
  • 1 Tbsp Rice wine vinegar
  • 1/4 tsp Sesame oil
  • 2 tsp Fresh ginger peeled and minced
  • 2 tsp Garlic peeled and minced
  • 2 tsp Cornstarch
  • 2 Scallions chopped
  • 2 cups Sugar snap peas

Instructions

  • Heat the olive oil in a non-stick pan over medium-high heat.
  • Add in the chicken and brown about 3 - 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes longer.
  • While the chicken is cooking, in a small mixing bowl whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch.
  • Stir the sauce into the pan with cooked chicken and simmer until the sauce has thickened, about 1 - 2 minutes..
  • Garnish with scallions and serve.

Nutrition

Calories: 230kcal | Carbohydrates: 16g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 667mg | Potassium: 465mg | Fiber: 1g | Sugar: 13g | Vitamin A: 94IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg