1 pound boneless skinless chicken thighs, cut into bite-sized pieces
3/4 cup P.F. Chang's® Teriyaki Sauce, divided
1 tablespoon vegetable oil
2 teaspoons minced fresh garlic
2 teaspoons minced fresh ginger
Sliced green onion and sesame seeds
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 11 mg | 1% |
| Carbohydrate | 16 g | 5% |
| Cholesterol | 115 mg | 38% |
| Iron | 1 mg | 5% |
| Calories | 258 kcal | 13% |
| Sodium | 1214 mg | 51% |
| Protein | 21 g | 41% |
| Saturated Fat | 2 g | 12% |
| Sugars | 15 g | 2% |
| Dietary Fiber | 0 | |
| Vitamin C | 1% | |
| Vitamin A | 23 iu | 0 |
Place chicken in zippered plastic bag with 1/2 cup Teriyaki sauce, press air out of bag and close. Refrigerate 4 hours, or overnight.
Heat vegetable oil in a large skillet over medium-high heat. Add garlic and ginger and cook until fragrant, about 30 seconds. Add chicken and cook 5 minutes or until cooked through.
For saucier chicken, add remaining 1/4 cup Teriyaki sauce; cook 2 minutes or until sauce is thickened and coats chicken.
Top with green onions and sesame seeds and serve.
For another layer of amazing flavor, add pineapple.
Teriyaki Stir Fry
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