Minutes Prep time: 15
Minutes Total time: 255
Servings: 4
Difficulty: easy
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
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 10 mg | 1% |
| Carbohydrate | 16 g | 5% |
| Cholesterol | 113 mg | 38% |
| Total Fat | 10 g | 16% |
| Iron | 1 mg | 6% |
| Calories | 260 kcal | 13% |
| Sodium | 1234 mg | 51% |
| Protein | 21 g | 42% |
| Saturated Fat | 2 g | 12% |
| Sugars | 15 g | 2% |
| Vitamin C | 1% |
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
