Chicken Teriyaki

My son is starting to enjoy Chinese, Japanese & other South Pacific cuisine. He used to think the fried chicken and french fries off of the Chinese take out menu was "real Chinese".  He would say "Mommy I want the Chinese Chicken".  I've been trying to get him to enjoy more of it as we go along.  More homemade that is.  Although we all love to induldge on take out food once in a while, let's face it, it isn't the healthiest!  But when made at home we can control the MSG etc.  This isn't an authentic recipe. However most of my recipes are of my own creation.  With that said let's cook!


3 skinless boneless chicken breasts, cubed
1 cup low sodium Teriyaki Sauce, divided
1 tablespoon ground ginger
2 cloves garlic, minced
1/4 to 1/2 cup Pineapple juice
1 head of broccoli, steamed
Medium grain white rice, cooked in  fat free chicken broth
Sprinkle of black sesame seeds
Splash of Sherry
1 tablespoon cornstarch


With 1/2 cup of the Teriyaki sauce, add the chicken, cover and put in the fridge for at least four hours.  In a skillet, heat olive oil and add garlic. Cook until just light golden brown. Next add in the chicken and  fully cook, discard the marinade.   In a saucepan heat, 1/2 cup Teriyaki, splash of Sherry, 1/4 cup pineapple juice, cornstarch.  Whisk until thick and stir in the ginger. Taste it you may need more pineapple juice. Pour the sauce over the chicken and mix.  Top with a sprinkle of black sesame seeds. You can make a rice bowl and top with broccoli chicken and sauce. Or you can serve it on a plate it's completely up to you.  I served mine with a couple slices of pineapple.