Teriyaki Chicken
this will literally taste like you just got takeout from your local hibachi place
Ingredients
Chicken Marinade
- 1 pound chicken tenderloins
- ⅛ cup olive oil
- ¼ cup teriyaki sauce low sodium
Teriyaki Chicken
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground ginger
- ¼ teaspoon paprika
Instructions
Chicken Marinade
- Stab the chicken, carefully, with a fork or knife to allow the marinade to penetrate the chicken. This will create a juicy and flavorful dish. Combine the oil, teriyaki sauce and the chicken, in a large baggie. Store in the fridge for at least an hour, or all day.
Teriyaki Chicken
- Heat the pan up over medium to medium/high heat.
- Shaking off any excess liquid, add the chicken to the heated pan. Sprinkle the one side of the chicken with half of the seasonings. Flip, and season the other side. Saute the chicken on the pan, flipping every few minutes.
- Flip every few minutes until the chicken is fully cooked. It will really depends on how big/thick the chicken breasts are for how long it will cook. You want the chicken to be fully cooked and reach an internal temperature of 165 degrees F.
- Cut the chicken into bite-sized pieces, about one inch by one inch then set aside.
💚: 2
💙: 1
💜: 1
Nutrition
Calories: 130kcalCarbohydrates: 1gProtein: 24gFat: 3gSaturated Fat: 1gTrans Fat: 1gCholesterol: 73mgSodium: 277mgPotassium: 424mgFiber: 1gSugar: 1gVitamin A: 44IUVitamin C: 2mgCalcium: 6mgIron: 1mg
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