Teriyaki Chicken

Teriyaki chicken

  • Servings: 4
  • Difficulty: easy
  • Print

This recipe is easer to make than going for a Chinese takeout.

006 (2)

.6 Cups of Chicken white and dark meat cut to bite size

.1 Jar of Teriyaki low sodium paste and glaze sauce

.1 Tsps. Worcestershire sauce

.1 Tbsp. Sesame Seeds toasted

.1 Medium Onion thinly sliced

.1 Tbsp. Fresh Ginger grated

.1 Tbsp. Soy Sauce

.3 Cloves Minced Garlic

.1 Tsp. Sesame Oil

.3 Green Onion Chopped

.1/2 Tbsp. Chopped Fresh Thyme

.Juice of one Lime

.2 Tbsp. vegetable oil

.2 Tbsp. Butter

.1 Tbsp. Black Pepper

.2 Tbsp. Chopped Fresh Cilantro

.1 Tbsp. Maggi Seasoning

In a large skillet add vegetable oil, butter and onion, sauté until soften, add chicken and cook for 20 minutes or until fully cooked, add the rest of ingredient but reserve half the green onion and half the chopped cilantro, cook for 5 minute until the sauce is little thick.

Garnish with the reserved fresh cilantro and chopped green onion.
Serve with White Rice or Brown Rice.

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