Teriyaki Chicken Bites

1. 1

   In a bowl, whisk together soy sauce, sake, rice vinegar, and brown sugar until the sugar dissolves. Stir in sesame seeds and crushed red pepper, then set aside.

2. 2

   Heat oils in a large skillet over high heat. Season the chicken evenly with salt and pepper. Add the chicken in a single layer to the skillet and cook, without stirring, until browned and it releases easily from the pan, 4 to 6 minutes. Flip the chicken pieces, cook for 1 more minute, then remove from the pan and set aside.

3. 3

   Reduce the heat to medium and add ginger and garlic. Cook, stirring constantly, until fragrant, about 1 minute. Reserve 2 tablespoon of the green onions for garnish and add the remaining green onions to the skillet. Cook for 1 minute. Add 1 cup of the reserved soy sauce mixture to the skillet and stir with a wooden spoon, scraping up any browned bits from the bottom. Bring to a boil and cook until the sauce has reduced by about a third, or until slightly thickened and glossy.

4. 4

   Return the chicken to the skillet and cook, stirring occasionally, until the sauce thickens slightly and the chicken is coated in the sauce and cooked through. Serve over rice and sprinkle with the reserved green onions.

• Calories 1012.33 kcal High
• Protein 69.77 g Good Source
• Carbs 115.77 g Moderate
• Total Fat 29.53 g High
• Saturated Fat 8.69 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 272.81 mg High
• Sodium 3320.81 mg High
• Fiber 1.44 g Low Source
• Sugar 25.21 g High
• Added Sugar 1.38 g Low Source
• Calcium 14.39 mg Low Source
• Iron 7.83 mg Good Source
• Potassium 498.31 mg Moderate
• Vitamin A 2.59 mcg_rae Low Source
• Vitamin C 0.12 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Sesame
• Garlic 🧄
• Alcohol 🚫🍷