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Teriyaki Chicken Quesadillas
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Ingredients:
2 Boneless Skinless Chicken Breasts
3/4 Cup Low Sodium Soy Sauce
1/2 Cup plus 2 Tbsp Water, divided
1/3 Cup Light Brown Sugar
1 Tbsp Honey
3/4 Tsp Ground Ginger
2 Tsp Sesame Oil
1-2 Garlic Cloves, minced
2 Tbsp Cornstarch
8 Flour Tortillas
8 oz Shredded Cheddar Cheese
1 Red Onion, diced
1 Bunch Green Onion, sliced
Directions:
Preheat the oven to 350 degrees F.
In a medium saucepan, add the soy sauce, ½ cup water, brown sugar, honey, ginger, sesame oil, and garlic. Whisk to combine. Bring to a boil and heat for 60 seconds.
In a small bowl, combine the cornstarch and 2 Tbsp water. Pour into the boiling mixture and stir to combine. The mixture will begin to thicken. Remove from the heat and set aside.
Place the chicken in a baking dish and pour 75% of the teriyaki sauce over the top. Reserve the other 25% of the teriyaki sauce. Cover the baking dish with foil and bake for 30-35 minutes or until the chicken is cooked through and an internal temperature of 165 degrees F is reached.
Remove the chicken from the baking dish and shred or slice into very small pieces. Return to the baking dish and stir to combine with the teriyaki sauce.
Heat a skillet over medium heat. Add one tortilla. Top with a thin layer of cheese, then the teriyaki chicken, red onion, green onion, additional cheese, and top with another tortilla.
Heat for 3-4 minutes or until the bottom tortilla is golden brown and the bottom layer of cheese has melted. Then flip and heat for another 3-4 minutes.
Remove the quesadilla from the skillet and slice. Repeat with the rest of the tortillas.
Serve with additional red and green onion sprinkled over the top and some of the reserved teriyaki sauce served on the side.
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In a medium saucepan, add the soy sauce, ½ cup water, brown sugar, honey, ginger, sesame oil, and garlic. Whisk to combine. Bring to a boil and heat for 60 seconds.
In a small bowl, combine the cornstarch and 2 Tbsp water. Pour into the boiling mixture and stir to combine. The mixture will begin to thicken. Remove from the heat and set aside.
Place the chicken in a baking dish and pour 75% of the teriyaki sauce over the top. Reserve the other 25% of the teriyaki sauce. Cover the baking dish with foil and bake for 30-35 minutes or until the chicken is cooked through and an internal temperature of 165 degrees F is reached.
Remove the chicken from the baking dish and shred or slice into very small pieces. Return to the baking dish and stir to combine with the teriyaki sauce.
Heat a skillet over medium heat. Add one tortilla. Top with a thin layer of cheese, then the teriyaki chicken, red onion, green onion, additional cheese, and top with another tortilla.
Heat for 3-4 minutes or until the bottom tortilla is golden brown and the bottom layer of cheese has melted. Then flip and heat for another 3-4 minutes.
Remove the quesadilla from the skillet and slice. Repeat with the rest of the tortillas.
Serve with additional red and green onion sprinkled over the top and some of the reserved teriyaki sauce served on the side.
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