Southern Country Kitchen



Every weekday from, we’ll be cooking up plenty of Alabama’s Best Country (requests are always welcome), featuring Daily Specials (a few of the hottest songs now), plus Dana will share the recipe of the week! Enjoy!

Week of 1/20/20

Teriyaki Chicken (recipe courtesy of Sarah Averett via

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 -6 servings

Calories 240 kcal



  • 1 Tbsp. olive oil
  • 1 lb. boneless skinless chicken breast cut into bite-size pieces
  • salt and pepper
  • 1/4 cup soy sauce
  • 1/4 cup light brown sugar packed
  • 2 cloves garlic minced
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. cornstarch
  • {Optional} steamed rice


  1. Heat oil in a large skillet over medium-high heat.
  2. Salt and pepper chicken, according to taste, and add to skillet. Cook until no longer pink inside, stirring often.
  3. In a small bowl, combine soy sauce, brown sugar, garlic, vinegar and cornstarch. Stir until cornstarch is fully mixed.
  4. Add sauce to skillet and stir constantly until thickened and shiny.
  5. Serve immediately over steamed rice.
  6. Quick short cut: buy pre-cooked chicken, either in the frozen or refrigerated section of your grocery store and cut into bite size pieces. Then just warm up in a heated pan.



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