Teriyaki Blackberry Skillet Chicken

Teriyaki Blackberry Chicken

It’s Summer! Anything goes! There are combinations of fruit and protein that go so well together that you would not normally consider. That’s why I am here!  This recipe is so light and tasty. Cook it and put your own “twist” on it. I served this dish over a bag of Success Boil and Bag rice that I boiled in a pot of pineapple juice instead of water. Delish!


  • 4 boneless, skinless chicken breast cut into bite size pieces
  • 2 Tbs teriyaki sauce
  • 1 Tbs Hoisin sauce
  • 1 Tbs rice wine vinegar
  • 1/2 Tbs of sesame oil
  • 1 Tsp minced garlic
  • 3 Tsp sugar
  • 1/4 Tsp crushed red pepper flakes
  • 1/2 Tsp Dak’s Blacken Spice
  • 1 Cup rinsed blackberries
  • 1 Tbs each of peanuts and pistachio nuts
  • salt
  • pepper
  • 1/2 cup fresh basil thinly sliced (chiffonade:chopping technique of herbs into long thin strips)


  • In a small bowl whisk together teriyaki sauce, garlic, sesame oil, hoisin sauce, rice vinegar, red pepper flakes, sugar, Dak’s Blacken Spice
  • Drizzle a large skillet with oil and bring to medium heat. Season chicken with a pinch of salt and pepper. Add chicken and stir 4-5 minutes until browned.
  • Add sauce to pan and continue to stir over heat for 3-4 more minutes until chicken is cooked through.
  • Add blackberries and basil and stir another 1-2 minutes. Sprinkle with peanuts and  pistachio and serve immediately.







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