Ingredients
Scale
- 1/4 C soy sauce
- 1/4 C packed brown sugar
- 2 Tb honey or agave nectar
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- 1 Tb cornstarch
- 1 C water
- 4 boneless, skinless chicken breasts
Instructions
- In a medium saucepan, whisk together all the ingredients for the teriyaki sauce then heat over high heat until it simmers and thickens. Allow it to cool.
- Slice the chicken breasts into long strips about 1 inch wide and place in a large bowl. Add about 3/4 of the teriyaki sauce and marinade in the fridge for at least an hour, up to overnight. Save the unused sauce to finish the dish after the chicken is cooked.
- Preheat your grill to medium heat. Place the marinated chicken on the grill and allow it to cook for about 4-5 minutes before turning it over an cooking for another 3 minutes, or until completely cooked through. Place the finished chicken on a clean serving dish and drizzle over the reserved teriyaki sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1/6th
- Calories: 188
- Sugar: 15g
- Sodium: 638mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 79mg