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Serving: Serve hot over steamed jasmine rice or brown rice with a side of sautéed broccoli, carrots, or snap peas. For a low-carb option, pair with cauliflower rice or a fresh salad.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave, adding a splash of water if the sauce has thickened too much.
Variants
Spicy Kick: Add 1–2 teaspoons of sriracha or red pepper flakes to the sauce for some heat.
Pineapple Teriyaki: Add pineapple chunks to the skillet while cooking the sauce for a tropical twist.
Vegan Option: Replace chicken with tofu, tempeh, or seitan for a plant-based alternative.
Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
FAQ
Q: Can I use store-bought teriyaki sauce?
A: Absolutely! If you’re short on time, store-bought teriyaki sauce works great, but homemade sauce offers a fresher and more customizable flavor.
Q: Can I use frozen chicken?
A: Yes, but make sure to thaw the chicken completely before cooking to ensure even cooking and proper seasoning absorption.
Q: How do I make it sweeter or less salty?
A: Adjust the balance by adding more honey for sweetness or diluting the soy sauce with a bit of water if it’s too salty.
Q: Can I make this ahead of time?
A: Yes! The sauce can be made in advance and stored in the refrigerator for up to a week. Simply reheat and toss with freshly cooked chicken.
Enjoy this Savory Teriyaki Chicken Delight, a quick and flavorful dish that's bound to impress!
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