Doin' Some Cookin'... Teriyaki Glazed Chicken

Who knew? Homemade teriyaki sauce was at my fingertips all along. I'm sure you have everything in your pantry as well... soy sauce, white wine, white vinegar, honey, ginger, garlic...

While it would be best to marinate the chicken overnight take my word for it that if you are trying to get dinner on the table as quickly as possible since it's a work/school night then know that it will be flavorful using my method below. It's okay to shortcut this one, I promise.

Little Man gobbled this up! Another dinner victory!

Next time I'm going to add some pineapple chunks, red bell peppers, red onions, cherry tomatoes, zucchini and skewer them to make kebabs as originally intended. The seven grain mix from the brand Seeds of Change is a side dish must in my household. It's so hearty and tastes delicious.

Teriyaki Glazed Chicken

Adapted From: The Iron You

Makes 2 Servings

Stars of the Show:

• 1/8 cup reduced sodium soy sauce
• 1/8 cup white wine
• 1/8 cup water
• 1/2 tbsp honey
• 1/2 tsp white vinegar
• 1/4 tsp ground ginger
• 1 garlic clove, minced
• 1 lb chicken breast cutlet, cut into bite-size pieces
• black pepper, to taste
• 1 tbsp olive oil

And Action:

In a small saucepan over medium heat add soy sauce, white wine, water, honey, vinegar, ginger, garlic, and black pepper. Let simmer for 5 minutes.

Turn off the heat and let cool for 10 minutes. 

Heat a nonstick skillet over medium-high heat with 1 tbsp olive oil and add the chicken. Cook until browned and juices run clear. Once done add the sauce to the chicken and toss to coat. Serve with brown rice if desired. Enjoy!