Easy Chicken Teriyaki
This is a very easy chicken recipe for all you terriyaki lovers! This is also a great recipe to use up leftover chicken or turkey.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | ounces |
chicken breast halves, boneless, skinless
|
|
| 1 | teaspoon |
olive oil
|
|
| ½ | cup |
water
|
|
| ⅓ | cup |
soy sauce, tamari
|
|
| ⅓ | cup |
brown sugar
|
*
|
| 1 | clove |
garlic
minced |
|
| 4 | cups |
rice, cooked
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 693.6 | ml/g |
chicken breast halves, boneless, skinless
|
|
| 5 | ml |
olive oil
|
|
| 118 | ml |
water
|
|
| 79 | ml |
soy sauce, tamari
|
|
| 79 | ml |
brown sugar
|
*
|
| 1 | clove |
garlic
minced |
|
| 946 | ml |
rice, cooked
cooked |
|
Directions
Start cooking rice. Meanwhile...
In a medium skillet cook and shred the chicken. To save time you can also use leftover chicken or even turkey.
Add oil to pan and warm the shredded chicken over medium heat.
Combine the water, soy sauce, brown sugar and minced garlic, add to the skillet and bring to a boil.
Cover, reduce heat and simmer for 20 minutes.
Serve over white rice.
