Description
This Ground Chicken Teriyaki is a healthy, lightning-fast dinner solution that brings authentic Japanese flavors to your table in under twenty minutes. By using lean ground chicken, the meat absorbs the savory soy-ginger glaze rapidly, ensuring every bite is packed with delicious flavor. Perfect for busy weeknights, this alcohol-free and pork-free recipe utilizes simple pantry staples to create a restaurant-quality meal the whole family will love.
Ingredients
1 lb ground chicken (90/10 or 93/7)
1/3 cup low-sodium soy sauce
2 tbsp brown sugar
1 tbsp fresh ginger, finely grated
3 cloves garlic, minced
1 tsp toasted sesame oil
1 tbsp cornstarch mixed with 1 tbsp water
Instructions
Whisk together the soy sauce, brown sugar, ginger, garlic, and sesame oil in a bowl until the sugar dissolves.
Prepare the cornstarch slurry by mixing cornstarch and cold water in a separate small bowl.
Heat a drizzle of neutral oil in a large skillet over medium-high heat.
Add the ground chicken to the skillet, breaking it into small crumbles with a spatula.
Cook until the chicken is browned and reaches an internal temperature of 165 degrees Fahrenheit.
Pour the sauce mixture over the chicken and stir to coat evenly.
Add the cornstarch slurry to the pan and stir until the sauce thickens and glazes the meat.
Remove from heat and serve hot over rice or vegetables.
Notes
Substitute brown sugar with coconut sugar for a deeper flavor profile. Serve over steamed jasmine rice or quinoa for a complete meal. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 5
- Cook Time: 15
- Category: Dinner
- Method: Stir-fry
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 8g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg