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+ servings

Teriyaki Chicken Bites


  • 2 ½ pounds boneless, skinless chicken breasts, cut into bite-size pieces
  • ½ cup mirin
  • ½ cup soy sauce
  • 1 2 by 1-inch piece of ginger, peeled and grated
  • 2 Tbsp coconut oil


  • Preheat the oven to 350° F
  • Put the chicken pieces in a heavy, resealable plastic bag.
  • Mix the mirin, soy sauce, and grated ginger in a small bowl. Pour over the chicken pieces and massage gently to distribute the marinade.
  • Squeeze out the excess air and seal the bag well. Let sit in the refrigerator overnight (or at least several hours)
  • Heat the oil in a wok or large, nonstick frying pan over very high heat. When the oil is very hot, add the chicken. Stir-fry quickly until the pieces are lightly browned or have turned opaque on the outside
  • Put the pieces in a baking dish, and cover loosely with lightly oiled wax paper (which should sit inside the dish and directly on top of the chicken pieces) and bake for 8 - 10 minutes or until the chicken pieces are just cooked through.
  • (If not to be eaten immediately, remove the pieces from the hot baking dish to prevent them from drying out)
  • Let rest for 5 minutes before serving