Teriyaki Glazed Chicken Salad

By Tracy

2 Person

30 Minutes

369 Calories

Chicken breast is low-calorie, and very versatile, the boneless- skinless chicken breast. I only buy organic chicken when possible, organic chicken is usually not very expensive. The glaze is all made from scratch. Sauces from scratch usually don’t require as many ingredients as the store bought. Also, you can adjust the ingredients to your taste. This teriyaki chicken salad is so simple but so satisfying; especially if you have a sweet tooth.

Ingredients

1/4 tsp. sesame seeds
1/4 tsp. ground black pepper
1/2 tsp. ground ginger
1 clove garlic
4 tbsp. apple cider vinegar
1/4 cup cane sugar
1/3 cup soy sauce
1/2 tbsp. cold water
1/2 tbsp. cornstarch
1 boneless, skinless chicken breast

Method

01

Preheat oven to 425 degrees F.
02

Cook the sauce: In a small pot bring to a boil cornstarch, water, soy sauce, cane sugar, apple cider vinegar, minced garlic, ground ginger, and ground black pepper. Boil for 2 minutes.
03

Slice boneless/skinless chicken breast and place in an oven-safe dish. Generously brush chicken with teriyaki sauce on both sides (you will have some left). Bake teriyaki chicken for 15 minutes, every 5 minutes brush with teriyaki sauce both sides.
04

Sprinkle with 1/4 teaspoon sesame seeds. If you need a simple dressing for the vegetables, drizzle with extra virgin olive oil and a pinch of pepper.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Salad Recipes

Teriyaki Chicken Recipes

Easy Chicken Recipes

Salad Recipes

Healthy Recipes

Teriyaki Glazed Chicken Salad

4.0

( By Tracy )

01 Information

Grade easy
Serving 2 servings
Calorie 369 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

1/4 tsp. sesame seeds

1/4 tsp. ground black pepper

1/2 tsp. ground ginger

1 clove garlic

4 tbsp. apple cider vinegar

1/4 cup cane sugar

1/3 cup soy sauce

1/2 tbsp. cold water

1/2 tbsp. cornstarch

1 boneless, skinless chicken breast

03 Method

Step 1

Preheat oven to 425 degrees F.

Step 2

Cook the sauce: In a small pot bring to a boil cornstarch, water, soy sauce, cane sugar, apple cider vinegar, minced garlic, ground ginger, and ground black pepper. Boil for 2 minutes.

Step 3

Slice boneless/skinless chicken breast and place in an oven-safe dish. Generously brush chicken with teriyaki sauce on both sides (you will have some left). Bake teriyaki chicken for 15 minutes, every 5 minutes brush with teriyaki sauce both sides.

Step 4

Sprinkle with 1/4 teaspoon sesame seeds. If you need a simple dressing for the vegetables, drizzle with extra virgin olive oil and a pinch of pepper.

04 Author