Teriyaki Chicken Cutlets

Cook’s Notes: Simmering chicken cutlets in jarred teriyaki sauce means you don’t have to bread and fry the cutlets to keep them tender. We served the chicken with brown rice and a tossed salad. Ready in about 35 minutes.

1.25 lb package chicken tenders
1 cup jarred teriyaki sauce, any kind (we used a brand without corn syrup)
2 teaspoons minced garlic

Coat a medium saucepan lightly with cooking spray. Place chicken and teriyaki sauce in skillet, and heat the stove to medium high heat. Bring to a boil, then cover the skillet, and let the chicken simmer for 15 minutes. Add a bit of water if sauce is cooking down too quickly (teriyaki sauce can be high in sugar, which burns).

With a fork, start pulling the chicken meat apart into large chunks (you could shred it into smaller pieces if desired). Add the garlic. Stir well.

Cover the pulled chicken and sauce, and cook for another 5 to 10 minutes. Stir together, and serve over hot rice.

Source: Adapted from my version of Chicken Cutlets in Salsa

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