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Weeknight Teriyaki Chicken

Weeknight Teriyaki Chicken

I’ve created this easy recipe for those who love big flavors – and is finished in minutes. Garlicky, Gingery and loaded with Sesame Seeds… your new family favorite! 

A weeknight recipe the whole family will enjoy - healthy and simple to prepare
A weeknight recipe the whole family will enjoy – healthy and simple to prepare

Weeknight Teriyaki Chicken


1.75 pounds chicken tenderloins

1 ½ teaspoons fresh ginger, peeled, finely grated

2 teaspoons fresh garlic, peeled, finely grated

¼ teaspoon shichimi togarashi*, asian hot spice (or a pinch of hot pepper flakes)

3 tablespoons tamari sauce, I use San-J tamari (gmo and gluten-free)

1 ½ tablespoons raw honey

¼ cup filtered water

1 tablespoon roasted peanut oil, or sesame oil

1 ½ tablespoons sesame seeds

2 medium scallions, trimmed, sliced ½”



Wash and dry the chicken tenderloins, place them on a small cutting board.
Cut out the white tendon in each – hold with your fingers, cut around and pull away and discard.


Place the chicken in a nonreactive pan, suitable for a broiler.
Add the remaining ingredients to a small bowl (ginger through sesame seeds) and mix to combine.
Pour over chicken, mix in well. Marinate at room temperature for 30 minutes, or can cover and place in the refrigerator for up to one day.


Preheat the broiler. Place the top rack exactly 4 inches from the heat source.
Broil – watching carefully until the chicken is golden brown about 5 minutes (ok for the ginger, garlic and sesame seeds to color.) When a beautiful, deep-golden color, remove from the oven – set the one to 325 degrees.


Add the sliced scallions, cover the pan with foil and bake until tender in the slow oven – about 5 minutes (time will depend on the thickness of the tenderloins.)


Optional – to thicken the sauce a little: add the sauce from the pan to a small skillet.
Mix 2 teaspoons water with 2 teaspoons cornstarch and mix. Bring the sauce to a simmer, add the cornstarch slurry and whisk until thickened. Add a little extra water if necessary.


Uncover the chicken. Garnish with extra thinly sliced scallions if desired. Slice or serve the tenders whole. Serve with steamed brown rice, roasted zucchini* and steamed carrots for a delicious meal.


* Shichimi Togarashi is a Japanese Red Pepper Spice blend which includes:
orange peel, black, white and toasted sesame seeds, cayenne, ginger, Szechuan pepper and nori
(It’s perfectly spicy, but not too hot.)


To roast spiralized zucchini: Cut a washed, medium sized zucchini, cut in half. Spiralize each half into long strips.
Preheat oven to 400 degrees. Place zucchini on a rimmed baking pan, pat dry with paper towels. Add 2 teaspoons of neutral oil and some freshly ground pepper. Mix well, space out evenly and roast in the oven for 5 minutes until crisped. Some strands will be darker than others. Lightly sprinkle with sea salt.

This recipe can not be reproduced without the consent of its author, Karen Sheer

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