Easy Honey Teriyaki Chicken
A super simple chicken recipe you can have on the table in 20 minutes. It is seriously that fast to make. While the rice cooks, you can have the chicken DONE. Toss in some veggies and you have a complete meal. If you add lots of vegetables, you might need to make more sauce. Fortunately, making more sauce does NOT require more time (as long as you plan for it).
My kids and I took a California vacation this year … we played on the beach, went to the Santa Barbara Zoo, and we ate lots of good food. A little TOO much good food. There was just one night when we stayed with a friend that I offered to make dinner for everyone. She had a hard time relaxing while I cooked and kept asking “what can I do?” … I said, “go sit down and relax!” It took a while for her to get used to not having to do anything, but finally she did sit down and chat with her husband while I cooked.
My son requested that I make Teriyaki chicken and rice. I asked my friend if she had soy sauce … well, she didn’t, but she did have an oriental sauce that I decided would do. I went and bought some Basmati rice for the occasion and concocted a Teriyaki chicken with the sauce she had. My son loved it and asked if I would make it again as soon as we got home. Well, I don’t have any of that sauce on hand (and I really don’t plan on getting any because it was one of those HUGE jugs of sauce from Costco), so I had to create a copycat recipe for my own recipe. My boy said this version wasn’t quite sweet enough (LOL), but personally I thought it was just perfect and I heard no complaints from the daughter.
If you have more time and want to marinate the chicken, I recommend this recipe.
- 1 teaspoon oil
- 2 - 3 Tablespoons honey
- 2 Tablespoons soy sauce
- 2 Tablespoons ketchup
- 2 cloves garlic, peeled & chopped
- A pinch of ginger (it's ok to use powdered--or use fresh grated ginger root for more flavor)
- A few drops of Sriracha hot sauce (or more, to taste)
- A few drops of sesame oil
- 1 teaspoon oil
- 1.25 lb. boneless, skinless chicken breast, chopped into large chunks
- 2 Tablespoons water
- 2 teaspoons cornstarch
- Optional: chopped veggies such as sweet bell pepper, snowpeas or carrots
- For garnish: snipped green onion
- In a small bowl, whisk together 1 teaspoon oil, honey, soy sauce, ketchup & garlic. Add a bit of ginger and Sriracha and whisk those in. Taste and adjust the amount of ginger and Sriracha to your liking.
- Heat the second teaspoon of oil in a wok or frying pan over medium heat. Add the chicken and sear it on all sides. Pour in the sauce, reduce heat to medium low, cover and cook, stirring frequently, for about 7 - 10 minutes or until the chicken is cooked through. (If you are adding veggies, add them a few minutes after you add the sauce.) Test a large chicken chunk for done-ness by cutting into it with a sharp knife.
- In the small bowl you were using for the sauce, whisk together the water and cornstarch. Put the heat back on medium and stir the cornstarch into the chicken mixture and cook until the sauce thickens.
- Serve immediately over hot cooked Basmati rice.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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