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Teriyaki Chicken

Savory Teriyaki Chicken That Beats Takeout Every Time

This easy Teriyaki Chicken brings rich flavors and quick preparation to your kitchen, making it a family favorite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, skinless chicken thighs or breasts Substitute with tofu for vegetarian option.
For the Teriyaki Sauce
  • ¼ cup Soy Sauce Low-sodium soy sauce can be used for a lighter version.
  • 2 tablespoons Honey or Brown Sugar Substitute with maple syrup for a different flavor.
  • 2 tablespoons Rice Vinegar (or Apple Cider Vinegar) Use white vinegar if rice vinegar is not available.
  • ¼ cup Water Consider using chicken broth for deeper flavor.
  • 1 teaspoon Fresh Ginger, minced Ground ginger is a quick alternative.
  • 1 teaspoon Garlic, minced Garlic powder can stand in if needed.
  • 1 tablespoon Cornstarch Replace with arrowroot powder for gluten-free option.
  • 2 tablespoons Vegetable Oil Olive oil is a healthier fat alternative.
  • Salt and Pepper Adjust according to taste.
For Garnishing
  • Sesame Seeds Sprinkle generously before serving.
  • Chopped Green Onions Adds crunch and visual appeal to the dish.

Equipment

  • large skillet
  • small bowl
  • whisk

Method
 

Step‑by‑Step Instructions for Teriyaki Chicken
  1. In a small bowl, whisk together ¼ cup of soy sauce, 2 tablespoons of honey or brown sugar, 2 tablespoons of rice vinegar, and ¼ cup of water. Add in 1 teaspoon of minced fresh ginger and 1 teaspoon of minced garlic, stirring until fully combined.
  2. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Season 1 pound of chicken with salt and pepper, then add to the pan and cook for 5-7 minutes until golden brown.
  3. Pour the prepared teriyaki sauce over the chicken in the skillet. Stir to coat the chicken in the sauce and let it bubble gently for about 1-2 minutes.
  4. Create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water. Gradually add this to the skillet while stirring continuously until the sauce thickens.
  5. Remove the skillet from heat and transfer the Teriyaki Chicken to a serving plate. Sprinkle with sesame seeds and chopped green onions before serving.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 28gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 10gVitamin A: 50IUVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-4 days. Freeze for up to 2 months, thaw overnight in the fridge before reheating.

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