EASY CUBED CHICKEN TERIYAKI

Sometimes I get a wild hair to cook an Asian dish. And one day last week was no exception. I think I love Asian food because I adore soy sauce. There is just something about the saltiness that sets my taste buds singing. So on the morning of my “wild hair” day, I decided it was time for a chicken dish. And just happening to have a couple packages of organic chicken breasts in my freezer, I thought longingly of teriyaki chicken. So I went about searching for teriyaki recipes.

I found plenty of recipes, but none were just what I wanted. Many started with bottled teriyaki sauce, but that wasn’t what I was after. I wanted an easy recipe using simple everyday ingredients that could be thrown together in a reasonably short time. I also wanted some veggies in with the chicken. So I came up with this recipe.

The sauce is not overpowering, the cashews add a nice creamy crunch, and the pinch of red pepper flakes gives the dish a subtle spiciness. All together a tasty and easy dish that should appeal to even the pickiest of eaters.  

  • 1/3 c. low-sodium Tamari or soy sauce
  • ¼ c. rice wine vinegar
  • 2 tsp. sesame oil, divided
  • 1 T. brown sugar
  • 2 cloves garlic, minced
  • 2 tsp. finely minced fresh ginger
  • 2 tsp. cornstarch
  • 1 T. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breast meat, cut into bite-sized pieces
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • pinch crushed red pepper flakes
  • 1 carrot, cut into half or quarter rounds
  • ½ c. chopped onion
  • ¼ c. sesame seeds
  • 4 sliced green onions
  • ½ c. cashews

In a medium bowl, combine soy sauce, vinegar, 1 teaspoon of the sesame oil, brown sugar, garlic, ginger, and cornstarch. Whisk until smooth. Set aside.

Heat olive oil and remaining 1 teaspoon sesame oil in a large skillet over medium heat. Add chicken to skillet and season with salt, pepper, and red pepper flakes. Cook until just done, about 7-10 minutes. Remove from pan; set aside. Add carrot and onion to the pan. Cook until carrots are crisp tender. Add the cooked chicken back to the pan.

Pour the sauce over chicken and vegetables; simmer until sauce has thickened slightly. Stir in the sesame seeds, green onions, and cashews.  Wonderful served over brown rice.

Note: fried tofu, sliced fresh mushrooms, or small pieces of cooked broccoli would be wonderful in this dish. I just didn’t happen to have any of these ingredients in the fridge that day, and I was too lazy to go to the store. (The older I get, the less willing I am to go to the store for one or two ingredients. I’m slowly becoming more of a “make due” kind of gal and I’m just fine with that, thank-you!)

 

Please let me know if you like this recipe. Thanks