Ginger Chicken Teriyaki
Ginger Chicken Teriyaki
Brie Thompson
2
10 minutes
15 minutes
This is my kind of weeknight dinner: sticky, savory, and a little sweet, with a bright finish of orange zest. Honey and soy sauce bring the teriyaki flavor, Lime Fresco Infused Sea Salt seasons the chicken, and Avocado Oil gives it a golden sear. Spoon it over rice and dinner is done.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- 1 tsp Lime Fresco Infused Sea Salt
- 2 Boneless Chicken Breasts or Thighs
- 1 Tbsp Honey
- 2 Tbsp Ginger White Barrel Aged Balsamic
- 1 Tbsp Soy Sauce (or Tamari)
- 2 Tbsp Avocado Oil
- Orange Zest, to finish
- Green Onions, chopped, to garnish
Directions
- Sprinkle the chicken with Lime Fresco Infused Sea Salt. Let sit at room temperature for 30 minutes to 1 hour. For a longer rest, cover and refrigerate.
- Whisk together the honey, Ginger White Barrel Aged Balsamic, and soy sauce in a bowl to make the teriyaki sauce.
- Heat Avocado Oil in a large skillet over high heat.
- Add the chicken and brown 3 to 5 minutes per side, until golden.
- Add the teriyaki sauce to the skillet and bring to a boil. Flip the chicken repeatedly to coat evenly.
- Cook until most of the liquid has evaporated, the sauce forms a thick glaze, and the chicken reaches an internal temperature of 165°F.
- Slice the chicken and serve over rice. Top with any glaze remaining in the skillet. Finish with orange zest. Garnish with the green onions. Serve immediately.
2 comments
Brenda Schauer
I used shrimp instead of chicken and it was so good.
I used shrimp instead of chicken and it was so good.
Marthe Krein
This was easy to make and delicious! Both my husband and son have requested to have it again!
This was easy to make and delicious! Both my husband and son have requested to have it again!