Teriyaki Chicken Recipe

This Teriyaki Chicken recipe will quickly become a new favorite! In this one pan recipe, bite size chicken breasts pieces are sautéed in a skillet then coated with an easy and deliciously flavorful sauce.

Teriyaki Chicken

This Teriyaki Chicken recipe will quickly become a new favorite! In this one pan recipe, bite size chicken breasts pieces are sautéed in a skillet then coated with an easy and delicious teriyaki sauce. To make this a 15 minute recipe prep the sauce mixture while the chicken is cooking.

Prep: 10min

Total: 15min

Serving Size: 1 serving

Nutrition Facts: calories 258 kcal, Carbohydrate 15 g, Protein 30 g, Fat 7 g, Saturated Fat 1 g, Cholesterol 90 mg, Sodium 698 mg, Sugar 13 g, servingSize 1 serving

Ingredients:

• 1 1/4 lbs. boneless skinless chicken breasts, (diced into 1-inch cubes)
• 1 Tbsp olive oil
• 1/4 cup low-sodium soy sauce
• 1/4 cup water*
• 2 Tbsp honey
• 1 1/2 Tbsp packed light brown sugar
• 1 Tbsp rice vinegar
• 1/4 tsp toasted sesame oil
• 2 tsp peeled and minced fresh ginger
• 2 tsp peeled and minced fresh garlic ((2 cloves))
• 2 tsp cornstarch
• Sesame seeds and chopped green onions, (for serving (optional))

Instruction:

1. Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
2. Add in chicken and let brown on bottom about 3 – 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes longer.
3. While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch.
4. Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about 30 – 60 seconds longer.
5. Serve warm garnished with green onions and sesame seeds if desired.

Easy Teriyaki Chicken

This Easy Teriyaki Chicken is perfect for quick weeknight dinners, and has the most delicious salty, sweet, and savory flavor!

Prep: 10min

Total: 55min

Yield: 5

Serving Size: 1 thigh

Nutrition Facts: servingSize 1 thigh, calories 274 kcal, Carbohydrate 8 g, Protein 32 g, Fat 12 g, Sodium 792 mg, Fiber 1 g

Ingredients:

• 1/4 cup soy sauce ($0.24)
• 3 Tbsp brown sugar ($0.12)
• 1 Tbsp water ($0.00)
• 1 clove garlic, minced ($0.08)
• 1 tsp grated fresh ginger ($0.10)
• 2 Tbsp cooking oil, divided ($0.08)
• 1.75 lbs. boneless, skinless chicken thighs ($5.72)

Instruction:

1. Prepare the marinade first. Stir together the soy sauce, brown sugar, water, garlic, ginger, and 1 Tbsp of the cooking oil in a bowl.
2. Place the chicken in a shallow bowl or dish, then pour the marinade over top. Turn the chicken a couple of times to make sure it’s well coated. Let the chicken marinate for 30 minutes to one day (refrigerated), turning the chicken occasionally as it marinates.
3. When ready to cook the chicken, heat the remaining 1 Tbsp cooking oil in a large skillet over medium heat. Once hot, add the chicken, discarding the remaining used marinade.
4. Cook the chicken for about 5-7 minutes on each side or until cooked through and the liquid in the skillet has reduced to a light coating of glaze on the chicken.
5. Transfer the chicken to a cutting board and let it rest for about 5 minutes before slicing and serving.

Best Ever Teriyaki Chicken

This teriyaki chicken will be the best that you ever make! The tender, juicy chicken is coated with the most amazingly flavored sauce. Once you eat this, it will become your new favorite!

Prep: 10min

Total: 30min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 491 kcal, Carbohydrate 19 g, Protein 29 g, Fat 33 g, Saturated Fat 8 g, Trans Fat 1 g, Cholesterol 167 mg, Sodium 1199 mg, Fiber 1 g, Sugar 14 g, unSaturated Fat 22 g, servingSize 1 serving

Ingredients:

• 1.5 pounds chicken thighs (or breasts)
• salt and pepper
• 1 Tablespoon olive oil
• 1/2 cup low sodium soy sauce
• 1/4 cup brown sugar
• 1 Tablespoon Apple Cider Vinegar
• 1 garlic clove (minced)
• 1 teaspoon sesame oil
• 1/2 teaspoon freshly grated ginger
• 1/4 cup water
• 1 Tablespoon cornstarch
• Sesame seeds and green onions for garnish

Instruction:

1. Cut the chicken into one-inch pieces and salt and pepper. Heat olive oil in a wok or skillet over medium-high heat and add the chicken. Cook until no longer pink and remove and set aside on a plate.
2. In a small bowl combine the soy sauce, brown sugar, apple cider vinegar, garlic, sesame oil, and ginger. In a separate small bowl whisk the water and cornstarch to make a slurry. Add the cornstarch to the sauce mixture and whisk.
3. Add the sauce to the skillet and bring to a boil. Reduce heat and whisk until it starts to thicken.
4. Add the chicken back to the skillet and toss until coated and heated through. Garnish with chopped green onions and sesame seeds. Serve over rice if desired.

Why Every Cook Should Master Chicken Teriyaki

FAQ

What is teriyaki chicken sauce made of?

Can I just use teriyaki marinade as sauce?

What is the difference between teriyaki sauce and teriyaki marinade?

Does teriyaki sauce go on before or after cooking?