Teriyaki Chicken

Ingredients:

• 6 thin sliced chicken breasts (cut into long strips)
• ¾ cup of Teriyaki Sauce (Soy Yay- Veri Veri Teriyaki)
• ½ teaspoon of fresh garlic, finely minced
• ¼ teaspoon of ground ginger
• ½ teaspoon of Sriracha sauce (optional)
• 1 tablespoon of olive oil
• 1 teaspoon of sesame seeds
• Salt & pepper to taste

Directions:

1. Pound chicken breasts with a meat tenderizer before cutting into strips. (Don’t over do it!) Cut chicken into strips and marinate in teriyaki sauce for at least 6-8 hours. (The longer you marinate, the better – 24 hours marinating is recommended!)
2. In a skillet, over medium heat, add olive oil. Once pan is getting hot, add in chicken (with all of the teriyaki marinade as well), garlic, ginger and sriracha.
3. Let chicken cook for 10-15 minutes, or until internal temp of chicken reaches 160 degrees farenheight. (Time may depend on thickness of chicken strips). Be sure to constantly flip chicken strips over during cooking process.
4. Once chicken reaches 160 degrees farenheight, add salt & pepper to taste, and sprinkle with sesame seeds.

Optional: toast sesame seeds in a separate fry pan for about 2 minutes on medium heat, or until golden brown. I served this chicken over home-made pineapple fried rice (recipe coming soon) and broccoli.