Description
A quick and flavorful Teriyaki Chicken recipe made with tender, juicy chicken coated in a sweet, savory, and sticky teriyaki sauce. Ready in just 15 minutes, this is perfect for a busy weeknight meal!
Ingredients
Units
Scale
- For the Chicken:
- 1 lb (450g) boneless, skinless chicken breast or thighs (cut into bite-sized pieces)
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp oil (vegetable or sesame)
- For the Teriyaki Sauce:
- 3 tbsp soy sauce (low sodium)
- 2 tbsp honey (or brown sugar)
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp water
- 1 tsp cornstarch
- 1 tsp sesame oil (optional for extra flavor)
- 2 garlic cloves, minced
- 1/2 tsp ginger, minced
- For Garnish (Optional):
- Green onions, chopped
- Sesame seeds
Instructions
- Coat the Chicken:
- In a bowl, toss chicken pieces with cornstarch, salt, and black pepper.
- Cook the Chicken:
- Heat 1 tbsp oil in a pan over medium-high heat.
- Add the chicken and cook for 5–6 minutes, stirring occasionally, until golden brown.
- Make the Teriyaki Sauce:
- In a small bowl, whisk together soy sauce, honey, vinegar, water, cornstarch, sesame oil, garlic, and ginger.
- Combine & Simmer:
- Pour the sauce over the cooked chicken and stir well.
- Simmer for 2–3 minutes until the sauce thickens and coats the chicken.
- Serve & Enjoy:
- Sprinkle with green onions and sesame seeds.
- Serve over steamed rice, noodles, or stir-fried veggies.
Notes
- Use chicken thighs for extra tenderness.
- Add red pepper flakes or sriracha for a spicy kick.
- Store leftovers in the fridge for up to 3 days—reheat in a skillet.
- Details
Nutrition
- Calories: ~280 kcal
- Sugar: 10g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 75mg
