Teriyaki Chicken Fingers Recipe
This quick and easy recipe is a staple in our house! With homework and practice late nights, these flavorful teriyaki chicken fingers a perfect compliment to a long day without a long cooking time. By the time you are done setting the table, your chicken should be cooked! To make them even quicker, pound out your chicken to thinner strips and watch your frying time. Veggies can be easily added to stir fry up or simply steam some side by side for a same time finish. While I also love jasmine rice in a rice cooker, if you are getting started late, microwave or bagged rice can do in a pinch.
How to Make Teriyaki Chicken Fingers
- 1 Tablespoon olive oil
- 3 chicken breasts cut into strips
- ¼ cup soy sauce
- ¼ cup brown sugar
- 1 Tablespoon minced garlic
- ½ teaspoon ginger paste
- Place oil in a frying pan over medium heat.
- Cut the chicken into strips with a sharp kitchen knife.
- Add the chicken strips to the hot oil and cook for 5-7 minutes per side, until brown and easily turned using kitchen tongs.
- Meanwhile, combine the soy sauce, brown sugar, garlic and ginger paste.
- Pour the soy sauce over the cooked chicken and continue to heat until the liquid turns into a sticky glaze.
- Remove from heat and serve with fresh rice and broccoli.