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Teriyaki Chicken Recipe

Emily Carter
This teriyaki chicken flirts with sweet, salty, and saucy confidence.It glazes boldly, behaves politely, and never needs emotional backup rice.Perfect for women who like control, flavor, and zero kitchen drama.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings
Calories 360 kcal

Ingredients
  

  • Plant-based chicken strips or soy chunks: 200 g
  • Soy sauce low sodium: 3 tbsp
  • Maple syrup or brown sugar: 1½ tbsp
  • Rice vinegar: 1 tbsp
  • Sesame oil: 1 tsp
  • Garlic minced: 1 tbsp
  • Ginger grated: 1 tsp
  • Cornstarch: 1 tsp
  • Water: ¼ cup
  • Neutral oil: 1 tbsp
  • Sesame seeds: 1 tsp
  • Spring onions chopped: 2 tbsp

Instructions
 

  • Plant-based chicken strips or soy chunks: 200 g
  • Soy sauce (low sodium): 3 tbsp
  • Maple syrup or brown sugar: 1½ tbsp
  • Rice vinegar: 1 tbsp
  • Sesame oil: 1 tsp
  • Garlic (minced): 1 tbsp
  • Ginger (grated): 1 tsp
  • Cornstarch: 1 tsp
  • Water: ¼ cup
  • Neutral oil: 1 tbsp
  • Sesame seeds: 1 tsp
  • Spring onions (chopped): 2 tbsp

Notes

Nutritional Values (Per Serving)

  • Calories: 360 kcal
  • Total Fat: 9 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 28 g
  • Fiber: 4 g
  • Protein: 32 g

Vitamins & Minerals (Per Serving %)

  • Iron: 26%
  • Magnesium: 22%
  • Zinc: 24%
  • Potassium: 18%
  • Phosphorus: 28%

Additional Notes / Tips to Enhance the Flavor

Add chili flakes if sweetness gets too confident.
Serve with jasmine rice, noodles, or stir-fried vegetables.
Leftovers taste even better, like well-timed sarcasm.