There’s very little to say about these chicken teriyaki strips. Mainly because I was too busy eating them. They’re easy to make, have that unmistakable teriyaki flavour and combined with some sticky rice and edamame beans, makes for a delicious dinner.
A few notes on the actual recipe;
You can use chicken breasts cut into strips or get little chicken cutlets. Or if you remember this and have been saving those chicken tenders from whole chicken, can use those.
I used tamari, which is very similar to soy sauce but is gluten free, and the version I used had no added sugars. Tamari can be hard to find, and veers on the pricy side. You can use soy sauce instead.
I used shelled edamame beans which I steamed and then popped out the beans. You can also use pre-shelled if it makes it easier for you.
I didn’t put quantities for rice/edamame beans. It’s up to you how much/little you want. I generally estimate ¼ C uncooked rice per person and used 200 grams of edamame beans.
And with that I’m ready to share the recipe for these teriyaki chicken strips with you.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.