Sticky Teriyaki Chicken Bites with Sesame Rice

• 1 lb chicken breast, cut into bite-sized pieces
• 1/4 cup teriyaki sauce
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 cups cooked white rice
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• 2 green onions, thinly sliced

Steps

1. 1 In a bowl, mix teriyaki sauce, soy sauce, honey, ginger, and garlic.
2. 2 Add chicken pieces to the sauce mixture, ensuring they're well-coated.
3. 3 Heat a skillet over medium-high heat and cook chicken for 6-8 minutes, until cooked through and sauce has thickened.
4. 4 Stir in cornstarch slurry and cook until sauce is sticky.
5. 5 In a separate bowl, toss cooked rice with sesame oil and sesame seeds.
6. 6 Serve chicken bites over sesame rice and garnish with green onions.

Equipment

• skillet
• tongs

Variations

• Add pineapple chunks for a tropical twist.
• Substitute tofu for a vegetarian option.

Substitutions

• Use gluten-free soy sauce for a gluten-free option.
• Coconut aminos can replace soy sauce for a lower sodium alternative.

Pairings

• Green tea
• Steamed vegetables

Nutrition

Tips

• For extra flavor, marinate the chicken in the sauce for 30 minutes before cooking.
• Use chicken thighs for juicier bites.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep the chicken moist.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with steamed broccoli or edamame for a complete meal.
• Pair with a refreshing cucumber salad.

FAQ