• Bethany Thompson

Sweet Teriyaki Chicken Recipe


This has quickly become our family favorite and it tastes so good you won't believe you are eating clean!

Ingredients

4 Tbs Olive Oil

Two Yellow Onions, thinly sliced

3 Tbs minced garlic

1 Tbs minced ginger root (optional)

2 pounds of boneless skinless chicken breast (trimmed)

½ cup of chicken stock

3/4 cup of teriyaki sauce (liquid not marinade)

1 tsp onion powder

1 tsp garlic powder

4 Tbs Brown Sugar Splenda

3 tsp cornstarch

4 Tbs water

Crock Pot Directions

  1. Rinse and trim two pounds of boneless skinless chicken breasts and set aside.

  2. Thinly slice onions, mince garlic and mince ginger root and combine in a bowl.

  3. Thinly Coat frying pan with olive oil and heat to medium-high. When the pan is hot add onion and sauté for 5 minutes. Add Garlic and Ginger and continue to saute until onions begin to caramelize.

  4. In a separate bowl combine chicken stock, teriyaki sauce, onion and garlic powder and brown sugar Splenda and whisk well.

  5. Heat slow cooker to high and pour liquid mixture from step 4 into the cooker, followed by the chicken breasts and top with the sautéed onion, garlic and ginger. Stir all ingredients together to coat all chicken. Cook on high for 4 – 4 ½ hours or until chicken reaches internal temperature of 165 degrees.

  6. Mix Cornstarch and water in a separate bowl and pour into the slow cooker. Let it continue to simmer for 20-30 minutes or until sauce thickens reaches desired consistency. Tip: The longer it simmers and the sauce thickens the more flavorful the teriyaki!

  7. Serve chicken on top of brown rice with a spoonful of sauce.

Pressure Cooker Directions

  1. Rinse and trim two pounds of boneless skinless chicken breasts and set aside.

  2. Thinly slice onions, mince garlic and mince ginger root and combine in a bowl.

  3. Set Pressure Cooker to Sauté and heat oil. When the cooker is hot add onion and sauté for 5 minutes. Add Garlic and Ginger and continue to saute until onions begin to caramelize.

  4. In a separate bowl combine chicken stock, teriyaki sauce, onion and garlic powder and brown sugar Splenda and whisk well.

  5. Turn off sauté function. Pour liquid mixture from step 4 into the pressure cooker, followed by the chicken breasts. Stir all ingredients together to coat all chicken. Cook on high 15 minutes or your pressure cooker’s poultry setting.

  6. Perform a quick release.

  7. Mix Cornstarch and water in a separate bowl and pour into the pressure cooker. Set pressure cooker to sauté for 20-30 minutes or until sauce thickens reaches desired consistency. Tip: The longer it simmers and the sauce thickens the more flavorful the teriyaki!

  8. Serve chicken on top of brown rice with a spoonful of sauce.


DISCLAIMER: James Thompson is a sports nutritionist with over 25 year of hands-on practical experience.  He is not a registered nutritionist or a dietitian.  THIS INFORMATION AND ALL RECOMMENDATIONS MADE ARE NOT INTENDED TO BE A SUBSTITUTE FOR PROFESSIONAL MEDICAL ADVICE OR DESIGNED TO SERVE AS A DIAGNOSIS, TREATMENT OR PREVENTION OF ANY ILLNESS OR DISEASE. ALWAYS SEEK THE ADVICE OF YOUR PHYSICIAN OR OTHER QUALIFIED MEDICAL, HEALTH CARE PROVIDER BEFORE YOU START ANY NUTRITION OR EXERCISE PROGRAM. BY BEGINNING THIS OR ANY OTHER PROGRAM, YOU AGREE THAT YOU HAVE HAD CLEARANCE FROM YOUR MEDICAL PROFESSIONAL TO DO SO.