This teriyaki recipe is vesitile and can be used as a marinade or stir fry sauce and tastes great with chicken, beef and/or seafood.
1⁄4 cup soy sauce
1⁄3 cup orange juice
3 Tbsp honey
1 tsp finely grated fresh ginger
1 tsp sesame oil
2 skinless boneless chicken breasts
1 Tbsp oil
Sesame seeds for garnish, optional
- In a large bowl, whisk together all marinade ingredients: 1⁄4 cup soy sauce, 1⁄3 cup orange juice, 3 Tbsp honey, 1 tsp ginger and 1 tsp sesame oil.
- Cut chicken into 1-inch pieces and place into marinade. Stir and cover with plastic wrap and marinate on the counter 20 min.
- Heat a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil. Remove chicken from marinade with a slotted spoon, reserving marinade in the bowl. Add chicken to the hot pan and sauté, stirring occasionally until golden and cooked through (5 min).
- Remove pan from heat and transfer chicken to a plate. Serve with stir fried vegetables or on a salad. Garnish with a sprinkle of sesame seeds if desired.