Low Sodium Homemade Teriyaki Chicken
Satisfy your cravings for a takeout favorite with this flavorful and healthier **Low Sodium Homemade Teriyaki Chicken** recipe. Made with tender, bite-sized chicken breast pieces and a rich, savory sauce crafted from low sodium soy sauce, honey, rice vinegar, and aromatic garlic and ginger, this meal delivers all the bold teriyaki flavors you love without the excessive salt. The sauce thickens perfectly with a cornstarch slurry, coating the chicken in a glossy, irresistible glaze. A quick marinade infuses the chicken with incredible taste, while a touch of sesame oil and garnishes like green onions and sesame seeds add the perfect finishing touch. Ready in about 35 minutes, this dish makes a delicious, guilt-free alternative to restaurant teriyaki and pairs perfectly with steamed rice or fresh stir-fried veggies for a complete, low-sodium meal. Perfect for weeknight dinners or meal prep!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breast
- 0.25 cup Low sodium soy sauce
- 2 tbsp Honey
- 2 tbsp Rice vinegar
- 1 tsp Fresh ginger, minced
- 2 cloves Garlic, minced
- 1 tbsp Cornstarch
- 2 tbsp Water
- 1 tsp Sesame oil
- 1 tbsp Vegetable oil
- 2 stalks Green onions, sliced
- 1 tbsp Sesame seeds
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a medium bowl, whisk together the low sodium soy sauce, honey, rice vinegar, ginger, and garlic to make the marinade.
Place the chicken pieces in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for best flavor.
Once marinated, remove the chicken from the refrigerator and drain off the excess marinade into a small saucepan.
In a separate small bowl, mix the cornstarch with water to create a slurry. Add this slurry to the saucepan with the marinade.
Heat the saucepan over medium heat and bring to a gentle simmer, stirring frequently until the sauce thickens, about 5-7 minutes.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the marinated chicken pieces, cooking until browned on all sides and cooked through, about 6-8 minutes.
Reduce the heat to medium, then pour the thickened sauce over the chicken in the skillet. Stir to coat the chicken pieces evenly with the sauce, cooking for an additional 2-3 minutes.
Drizzle the sesame oil over the cooked chicken and give it a final stir.
Garnish with sliced green onions and sesame seeds before serving.
Serve the teriyaki chicken hot over steamed rice or with stir-fried vegetables for a complete meal.
Nutrition Facts
Calories |
1250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 16.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2653 mg | 115% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 35.6 g | ||
| Protein | 149.3 g | 299% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 111 mg | 9% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1550 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
