Teriyaki Chicken

If you love bold, savory-sweet flavors, then teriyaki chicken is a must-try! Traditionally made with soy sauce, ginger, and honey, we’re elevating this Japanese-inspired favorite by cooking it in premium Reddy Ghee. Our premium ghee enhances the dish with a rich, buttery texture while keeping it 100% plant-based and heart-healthy. Let’s dive into this delicious, easy-to-make recipe that’s perfect for weeknight dinners or meal prep!

Ingredients:

2 boneless, skinless chicken breasts (or chicken thighs for extra juiciness)
2 tbsp Reddy Ghee
¼ cup soy sauce (or tamari for a gluten-free option)
2 tbsp honey (or maple syrup for a vegan alternative)
1 tbsp rice vinegar
1 tbsp fresh ginger, grated
2 cloves garlic, minced
½ tsp black pepper
1 tbsp cornstarch (optional, for a thicker sauce)
2 tbsp water (if using cornstarch)
1 tbsp sesame seeds (for garnish)
2 green onions, finely sliced (for garnish)
Steamed rice or stir-fried vegetables, for serving

Instructions:

Prepare the Chicken:
- Slice the chicken into bite-sized pieces.
- Pat dry with a paper towel and season lightly with black pepper.
Sear the Chicken in Reddy Ghee:
- Heat Reddy Ghee in a large skillet or wok over medium-high heat.
- Add the chicken and sear for 3-4 minutes per side, until golden brown and cooked through. Remove from the pan and set aside.
Make the Teriyaki Sauce:
- In the same pan, add a little more Reddy Ghee if needed.
- Sauté the garlic and ginger for about 30 seconds, until fragrant.
- Pour in the soy sauce, honey (or maple syrup), and rice vinegar. Stir well.
- If you want a thicker sauce, mix cornstarch with 2 tbsp of water to create a slurry, then add it to the pan, stirring until the sauce thickens.
Coat the Chicken:
- Return the cooked chicken to the pan, tossing it in the teriyaki sauce to coat evenly.
- Let it simmer for another 2-3 minutes so the flavors fully absorb.
Garnish and Serve:
- Sprinkle with sesame seeds and sliced green onions.
- Serve hot with steamed rice or stir-fried vegetables.