Finally getting a recipe posted. The Husband and I are both fighting colds, which basically makes me want to sleep all day. But I finally made myself cook again, and it felt great! Plus, the sriracha was an excellent way to clear my sinuses. (; This quick chicken is a perfect week night meal. Or, make it and pack it up as lunch for the week! Either way, I think you’ll like it!
As with nearly all of my recipes, the ingredients list is super short. Although pretend the salt in the picture is teriyaki sauce, because I obviously wasn’t thinking clearly.
First, chop up your chicken into bite sized pieces, and throw it in a bowl or plastic bag with some teriyaki sauce. Put it in the fridge for 30 minutes to a few hours. We normally eat this with rice, so I just leave it in until my rice cooker starts counting down.
When you’re ready to cook, heat up some olive oil and garlic in a pan and plop in your chicken!
Let the chicken cook for a few minutes, stirring occasionally. Now, time for some heat! Yum yum yum.
Mmmm. Stir until evenly distributed, and then continue cooking until the chicken is cooked through. YUM. So simple, but so flavorful.
How easy is that? We like to eat ours with steamed carrots and brown rice. Simple, healthy, and filling. Yay food!
1 lb. chicken breast
2 cloves garlic
1.5 tbsp. teriyaki sauce
1 tbsp. olive oil
1/2 tsp. ground black pepper
1 tsp. sriracha (or to taste)
Optional garnish: sesame seeds
1. Chop your chicken into bite sized pieces. Place in a bowl or plastic bag with teriyaki sauce and refrigerate. Let marinate for 30 minutes to a few hours, depending on preference.
2. Heat olive oil over medium/high heat. Add minced garlic and chicken. Add pepper. Sauté for 3-5 minutes.
3. Add sriracha. Stir to combine. Continue cooking for 3-5 more minutes stirring frequently until chicken is cooked through.
Hope this easy recipe makes weeknights a little better! Enjoy!