Print Recipe
Copy LinkTasty Teriyaki Chicken
Servings: 2
Ingredients
2 boneless skinless chicken breasts
1/2 cup soy sauce
1/2 cup sriracha honey
2 TBSP sherry
2 tsp ginger, grated
1/4 tsp garlic powder
1 tsp cornstarch
1/4 cup pineapple juice
1 tsp sesame oil
steamed rice and veggies
Directions
1. Mix together the soy sauce, sriracha honey, sherry, ginger, garlic, cornstarch and pineapple juice in a bowl to make the sauce.
2. Place chicken breasts in a bowl and pour half the sauce over the chicken. Cover and refrigerate for 2 hours and up to 24 hours.
3. Pour the other half of the sauce in a sauce pan.
4. Pat the chicken breasts dry with a paper towel and brush with the sesame oil.
5. Grill chicken in a pan or electric grill until the chicken registers 165 degrees F.
6. Allow chicken to rest for about 10 minutes. Meanwhile heat the sauce in the pan over medium low heat until thickened about 2 to 3 minutes.
7. Slice chicken and drizzle with the sauce.
8. Serve with steamed rice and and veggies.
2. Place chicken breasts in a bowl and pour half the sauce over the chicken. Cover and refrigerate for 2 hours and up to 24 hours.
3. Pour the other half of the sauce in a sauce pan.
4. Pat the chicken breasts dry with a paper towel and brush with the sesame oil.
5. Grill chicken in a pan or electric grill until the chicken registers 165 degrees F.
6. Allow chicken to rest for about 10 minutes. Meanwhile heat the sauce in the pan over medium low heat until thickened about 2 to 3 minutes.
7. Slice chicken and drizzle with the sauce.
8. Serve with steamed rice and and veggies.
