teriyaki chicken strips and rice from Momables

Quick and easy skillet recipes are my kind of meals and this teriyaki chicken is no different.Teriyaki Chicken Lunch Bowls

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Author: MOMables.com

Serves: 4

Ingredients

• 1½ pounds boneless, skinless chicken breasts or thighs
• ¼ cup brown sugar, honey, or coconut palm sugar
• ½ cup soy sauce
• ¼ cup water
• 1 small garlic clove, grated
• 1 teaspoon grated fresh ginger
• Oil, for pan frying Green onions, optional
• Rice, optional

Instructions

1. Pound chicken breasts or thighs to ¼ inch thin by starting in the middle and working out to the edges.
2. In a medium bowl, whisk to combine brown sugar, coconut aminos, water, grated garlic, and ginger.
3. Place chicken inside a glass container or large gallon zip bag and transfer sauce into container. Mix chicken and sauce over a few times to combine.
4. Marinade chicken for 30 minutes to 2 hours (even overnight for a strong flavor).
5. In a large skillet over medium heat, heat enough oil to cover the bottom of the pan.
6. Begin to cook chicken, about 3 minutes in each side, and remove from pan.
7. Repeat process with remaining chicken if the pan is too small.
8. Once the chicken is cooked, pour contents of zip bag into the pan.
9. Bring sauce to a boil, reduce heat, and simmer for a couple of minutes.
10. Bring chicken back into the pan, toss to combine into sauce, and turn off heat.
11. Serve over steamed rice or cauliflower rice and garnish with green onions, optional.