Teriyaki Chicken with Ginger Peaches and Sesame Drench

Name: Teriyaki Chicken with Ginger Peaches and Sesame Drench
Total time: 40 min
Yield: 4 servings
Ingredients: 120 ml teriyaki sauce; 1 ea large garlic clove; 450 g chicken breasts; 10 ml avocado oil; 4 ea peaches; 2 ea green onions; 5 g fresh ginger; 1 ea lime; 3 g salt; 13 g sugar; 15 ml reduced sodium soy sauce; 15 ml toasted sesame oil; 20 g brown sugar; 1 tsp chili crisp; 185 g white rice

Recipe from Lindsay Ostrom · original post · full recipe on pinchofyum.com

Juicy grilled teriyaki chicken, bright gingery peaches, and a rich sesame drench all over top! My go-to dinner when I want something fresh!

Serves 4 40 min 30.8g proteinKid-friendly

Dairy freeChickenRiceAsian

Ingredients

teriyaki sauce120 ml
large garlic clove — grated1 ea
chicken breasts450 g
avocado oil — 2 tsp10 ml
peaches — diced4 ea
green onions — chopped2 ea
fresh ginger — grated5 g
lime — juiced1 ea
salt — ½ tsp3 g
sugar13 g
reduced sodium soy sauce15 ml
toasted sesame oil15 ml

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Pescatarian
Teriyaki Salmon with Ginger Peaches and Sesame Drench
- 600 g Salmon fillets instead of chicken breasts
Marinate the salmon for only 15 to 30 minutes, then cook skin-side down for about 4 minutes and 2 to 3 minutes on the other side until just flaking.
Vegetarian
Teriyaki Tofu with Ginger Peaches and Sesame Drench
- 440 g Firm tofu instead of chicken breasts
Press the tofu for 15 minutes, slice it into slabs and marinate for 30 minutes, then pan-fry 3 to 4 minutes per side until golden; there is no internal temperature to reach.
Vegan
Teriyaki Tofu with Ginger Peaches and Sesame Drench
- 440 g Firm tofu instead of chicken breasts
Press the tofu for 15 minutes, slice it into slabs and marinate for 30 minutes, then pan-fry 3 to 4 minutes per side until golden; there is no internal temperature to reach.
Gluten-free
- 120 ml Gluten-free teriyaki sauce instead of teriyaki sauce
- 15 ml Tamari instead of reduced sodium soy sauce
Use the gluten-free teriyaki sauce and tamari exactly as written; timings are unchanged.

Swaps are suggestions — check labels if you are cooking for an allergy.

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teriyaki sauce · 120 ml
large garlic clove · 1 item
chicken breasts · 450 g
avocado oil · 10 ml
peaches · 4 items
green onions · 2 items
fresh ginger · 5 g
lime · 1 item
salt · 3 g
sugar · 13 g
reduced sodium soy sauce · 15 ml
toasted sesame oil · 15 ml
brown sugar · 20 g
chili crisp · 1 tsp
white rice · 185 g

Method

Slice the chicken breasts into thinner pieces, or pound them out to be thinner.
Marinate the chicken in the teriyaki sauce and garlic for 2-12 hours (more time = better flavour, but even 15-30 minutes works).
Start cooking the rice according to the package directions.
Make the sesame drench: whisk the soy sauce, sesame oil, brown sugar and chili crisp with 1-2 tablespoons water to thin it out. Set aside.
When you're nearly ready to eat, toss the peaches, green onions, ginger, lime juice, salt and sugar together. The peaches will release some juices and become slightly saucy.
Heat the avocado oil in a large skillet over medium heat. Let any excess marinade drip off the chicken, then sauté for 3-4 minutes per side, until it reaches an internal temperature of 165°F (74°C). (It's also great on the grill.)
Serve the chicken over rice with a scoop of the peaches and a drench of the sesame sauce. Add green beans if you like.