Description
An incredibly easy and quick weeknight teriyaki chicken recipe that is better than takeout. This simple, comforting, and deeply satisfying dish uses common pantry staples and is ready in under 30 minutes, making it a perfect solution for a busy day.
Ingredients
Teriyaki Chicken
- 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil or sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Toasted sesame seeds, for garnish
- Sliced green onions, for garnish
Teriyaki Sauce:
- ½ cup low-sodium soy sauce
- ¼ cup water
- 3 tablespoons honey (or brown sugar)
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- Prepare the Sauce: In a small bowl, whisk together the low-sodium soy sauce, ¼ cup of water, honey, and rice vinegar. Set aside
- Make the Cornstarch Slurry: In a separate small bowl, whisk together the cornstarch and 1 tablespoon of cold water until completely smooth
- Cook the Chicken: Pat the chicken pieces dry. Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Cook in batches if necessary
- Add Aromatics: Add the minced garlic and grated ginger to the skillet. Sauté for 30-60 seconds until fragrant
- Combine and Thicken: Pour the prepared teriyaki sauce mixture over the chicken and bring to a simmer. Give the cornstarch slurry a quick re-whisk and pour it into the skillet. Stir and cook for 1-2 minutes until the sauce thickens and coats the chicke
- Garnish and Serve: Remove from the heat. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately
Notes
Pro Tip: For the best sear, ensure the chicken is patted dry and do not overcrowd the pan. Cooking in batches prevents the chicken from steaming.
Variations: This recipe also works well with chicken thighs, steak, shrimp, or firm tofu. Add vegetables like broccoli florets, sliced bell peppers, or snap peas during the last 5-7 minutes of cooking for a one-pan meal.
Make it Spicy: Add a pinch of red pepper flakes or a teaspoon of sriracha to the sauce for a little heat.
Gluten-Free Option: To make the recipe gluten-free, simply substitute the soy sauce with an equal amount of tamari or coconut aminos.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat with a splash of water for best results.
Make-Ahead Sauce: The teriyaki sauce (without the cornstarch slurry) can be prepared and stored in the refrigerator for up to a week.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stir-fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 385 kcal
- Sugar: 18 g
- Sodium: 650 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0.5 g
- Protein: 42 g
- Cholesterol: 145 mg