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teriyaki chicken in a skillet with broccoli

Easy Teriyaki Chicken Recipe

Ajoke
This sweet and sticky easy teriyaki chicken recipe is a perfect weeknight dinner. diced chicken breast sauteed until golden brown and then cooked in my homemade teriyaki sauce until sticky and caramelized. This Asian recipe comes together quickly and it is packed full of umami flavor. Serve it over steamed white rice and steamed broccoli.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian, Japanese
Servings 4
Calories 282 kcal

Ingredients
  

  • 1 lb skinless boneless chicken breast or boneless skinless chicken thighs
  • 2 Tablespoons olive oil
  • ½ Tablespoon ginger minced
  • 2 teaspoons garlic minced
  • ½ cup green onions chopped
  • 2 Tablespoons cornstarch
  • ½ teaspoon red pepper flakes or as needed
  • Salt and black pepper to taste
  • Sesame seed to garnish

Teriyaki sauce ingredients

  • ⅓ cup low sodium soy sauce
  • ⅓ cup mirin
  • 2 Tablespoons Japanese rice vinegar substitute with Sake or regular rice wine vinegar
  • 2 Tablespoons honey substitute with granulated sugar or brown sugar

Instructions
 

  • To a small bowl, combine soy sauce, mirin, rice vinegar, honey and stir until combined
  • Dice the chicken breast into cubes and transfer into a bowl, season with salt and black pepper then add 1 Tablespoon of cornstarch into the chicken, stir to combine then set aside
  • Heat olive oil over medium-high heat until hot, add cubed chicken, and stir fry until no longer pink and slightly brown on the outside.
  • Stir in minced garlic, ginger, and chili flakes into the pan and cook for about 1 minute or just until fragrant. Keep an eye so it doesn’t burn
  • Pour the teriyaki sauce and ½ cup of water over the chicken and stir to combine, reduce the heat and simmer for about 3 minutes then make the slurry. Add 2 Tablespoons of water to the cornstarch and stir to combine.
  • Pour the cornstarch slurry into the pan and stir until the sauce thickens. You may not need to add all the slurry, also if the sauce is too thick, lighten it with some water. Finish it off with chopped green onions, cook for another minute then take the pan off the heat.
  • Serve the chicken teriyaki over some boiled rice and steamed broccoli. Garnish with more green onions and sesame seeds. Enjoy!

Notes

How to store
Just like most stir-fry recipes, you can store leftovers in an airtight container for up to 4 days. To reheat, I would suggest adding some water into the sauce to help lighten it and prevent drying out.

Nutrition

Calories: 282kcalCarbohydrates: 22gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 73mgSodium: 996mgPotassium: 469mgFiber: 1gSugar: 14gVitamin A: 108IUVitamin C: 1mgCalcium: 11mgIron: 1mg

Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

Keyword how to make teriyaki chicken, Teriyaki chicken, teriyaki sauce
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