Teriyaki Steak or Chicken Strips

These Teriyaki Strips are a versatile and flavorful dish that works with either tender steak or juicy chicken. Marinated in a savory blend of beef or chicken consomme, soy sauce, lime juice, and brown sugar, these strips are perfect for grilling or quick dinners. Whether you choose beef or chicken, the result is a delicious, juicy meal bursting with teriyaki flavor.

This is a family favorite, provided by Andrea Lloyd

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Teriyaki Steak or Chicken Strips

Grilled steak or chicken strips marinated in a tangy teriyaki sauce. This easy recipe is perfect for grilling, weeknight dinners, or a flavorful addition to any meal.

Ingredients

• 1 to 1 1/2 pounds flank steak, top round steak, or chicken breast cut into 1/4 inch strips (against the grain)
• 1 cup beef or chicken broth
• 1/2 cup soy sauce
• 1 1/2 teaspoon seasoned salt
• 1/4 cup green onions chopped
• 1 clove garlic minced
• 3 Tablespoons lime juice
• 2 Tablespoons brown sugar

Instructions

• Prepare the Meat: Slice the steak or chicken breast into 1/4-inch thick strips, cutting against the grain for tender texture.

  Marinate: In a mixing bowl, combine the beef consomme or chicken bouillon, soy sauce, seasoned salt, green onions, garlic, lime juice, and brown sugar. Stir until the sugar dissolves.Place the sliced meat in a resealable plastic bag or shallow dish, pour the marinade over the meat, and seal.Refrigerate for at least 24 hours for best results.

  Grill: Preheat your grill over hot coals. Grill the steak or chicken strips for about 2 minutes on each side, turning only once, until the meat is cooked through and has grill marks.

  Serve: Remove from the grill and serve immediately with rice, vegetables, or in wraps.

Notes

• For best flavor, marinate for 24 hours.
• For chicken, consider using boneless, skinless chicken breasts or thighs.
• Serve with rice, grilled veggies, or in sandwiches for a complete meal.
• These strips also make great additions to salads or wraps.