If you’re looking for an easy weeknight dinner option in place of takeout, try my recipe for Japanese Chicken Teriyaki.  The sweet and tangy marinade covers the chicken and seeps into the brown rice, proving that healthy recipes don’t have to taste bland or boring. Sprinkle some sesame seeds on top for an authentic feel to traditional takeout with this Japanese Chicken Teriyaki recipe.

Other Recipes Similar to This Japanese Chicken Teriyaki:

Asian Turkey Lettuce Wraps | Low Carb

Slow Cooker Cashew Chicken Recipe

Lightened Up Mongolian Beef Stir Fry Recipe

Chinese Beef Stir-Fry

Weeknight Vegetable Stir Fry with Shrimp

What Ingredients Do You Need to Make Japanese Chicken Teriyaki:

Boneless, skinless chicken breast, cut into 1-inch pieces
Reduced-sodium soy sauce
Brown sugar
Honey
Lemon juice
Fresh grated ginger
Garlic, minced
Extra virgin olive oil
Whole grain brown ready rice
Sesame seeds

How To Make This Japanese Chicken Teriyaki Recipe:

Begin by placing the chicken in a resealable bag.  Now, in a small bowl, whisk together the soy sauce, brown sugar, honey, lemon juice, ginger and garlic. Because the chicken needs to marinade, the next step is to pour the marinade into the resealable bag with the chicken and let the chicken marinate in the refrigerator for at least 1 hour.

When ready to cook the chicken, heat the oil in a large skillet over medium-high heat.  Using a slotted spoon, remove the chicken from the marinade and transfer to the skillet, reserving the marinade.

Cook the chicken until it’s done, about 6-8 minutes and remove the chicken from the skillet and reserve on a plate.

Pour the reserved marinade in the same skillet the chicken was cooked in and bring to a boil for 3 minutes, then reduce the heat to a simmer until thickened, or for  about 10 minutes, stirring occasionally.

Cook the rice according to package directions and return the chicken to the skillet and stir to coat chicken evenly with the sauce. Serve the chicken over ½ cup of brown rice and garnish with sesame seeds.