Teriyaki Chicken
This recipe for Teriyaki Chicken is sure to become a new favorite! Bite-sized pieces of chicken breast are sautéed in a skillet and then covered with a simple yet incredibly tasty sauce in this one-pan recipe.Teriyaki Chicken
Try my baked Teriyaki Salmon and Grilled Teriyaki Chicken after you try this dish!
Easy Teriyaki Chicken
You can prepare this in less time than it would take to go get takeout, yet it tastes just as good as your favorite Asian takeaway! You don’t need to marinate.
I’ve posted various teriyaki chicken dishes, such as my Grilled Teriyaki Chicken Bowl, but this one is by far the easiest to prepare and cook. It tastes just as nice, though! Additionally, the sauce is so tasty that marinating is not really necessary.
See how simple this recipe is?
With an estimated 258 calories per serving, this meal is (mostly) nutritious and a better option than the deep-fried stuff you typically get from your favorite Chinese takeout.
Ingredients and Alternatives for Teriyaki Sauce and Chicken
- Chicken breasts: Use skinless, boneless methods. If you cook them a little longer, chicken thighs will also work well.
- Olive oil: You can also use vegetable oil in this situation.
- Low-sodium soy sauce: Another option is to use 1 1/2 tablespoons water and 2 1/2 tablespoons regular soy sauce.
- Honey: You can substitute more brown sugar if you don’t have this.
- Brown sugar: I use light brown sugar, but granulated sugar or even dark would work.
- Rice vinegar: Apple cider vinegar is also a good option. In a pinch, you can even use lemon juice.
- Sesame oil: Because of its strong flavor, a small amount goes a long way. You can also use unrefined peanut oil; just use more.
- Ginger: The best ginger is fresh, but you can use half a teaspoon of dried ginger if you have to.
- Garlic: Although 1 tsp dry granulated may do, fresh is still preferable.
- Cornstarch: This is essential to the recipe since it thickens the sauce. You might use arrowroot starch instead.
- Sesame seeds and green onions: Garnishes are optional. If desired, add them.
How To Make Teriyaki Chicken
- Heat oil in a big wok or nonstick skillet.
- Add the chicken and heat, leaving space between pieces, until the bottom is gently browned. Then, turn the chicken pieces over and continue cooking.
- Whisk the teriyaki sauce mixture as the chicken cooks.
- When the chicken is almost done, pour the sauce into the skillet and let it to heat and simmer until it thickens.
- It’s as simple as that! Serve it warm with steaming vegetables over brown or white rice.
Helpful Tips
- Adjust the sauce’s seasoning. You can use water in place of some soy sauce if you prefer a milder salt flavor; if you prefer a saltier taste, add salt.
- Sesame oil is optional; I’ve made this without it and it still tastes great. Or if you really enjoy that flavor, add extra.
- To ensure that the chicken cooks evenly, try to cut it into pieces of the same size.
- The chicken will begin to dry out if it is overcooked, so watch out.
I’m telling you, you have to try this dish! For hectic weeknights, it’s one of my favorites. Everyone in my family like it, and I feel good about eating them it when I serve it with brown rice and steamed broccoli or asparagus.
Additional Asian Take-Out Recipes to Try
- Baked Honey with Chinese Orange
- Chicken Chicken Cashews with Garlic
- Chicken Chow Mein under
- General Tso’s direction
Keep up with Cooking Classy.
Teriyaki Chicken
This recipe for Teriyaki Chicken is sure to become a new favorite! Bite-sized pieces of chicken breast are sautéed in a skillet and then covered with a simple yet delectable teriyaki sauce in this one-pan recipe. Prepare the sauce combination as the chicken cooks to cut this dish down to 15 minutes.
Ingredients
- 1 1/4 pounds of skinless, boneless chicken breasts that have been chopped into 1-inch pieces
- One tablespoon of olive oil
- 1/4 cup of soy sauce with reduced sodium
- Two tablespoons honey and 1/4 cup water
- 1 1/2 tablespoons of light brown sugar, packed
- One tablespoon of rice vinegar
- 1/4 teaspoon of sesame-toasted oil
- Two teaspoons of freshly peeled and chopped ginger
- Two teaspoons of freshly peeled and minced garlic (2 cloves)
- Two teaspoons of cornstarch
- For serving, add chopped green onions and sesame seeds (optional).
Instructions
- In a 12-inch nonstick skillet, heat the olive oil over medium-high heat.
- Add the chicken and cook for 3 to 4 minutes until the bottom is browned, then turn it over and cook for another 3 minutes or until the center reaches 160 degrees.
- As the chicken cooks, combine the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch in a small bowl or liquid measuring cup.
- Add the sauce to the cooked chicken and cook and mix for another 30 to 60 seconds or until the sauce has thickened.
- If preferred, top heated dishes with sesame seeds and green onions.
