Chicken Teriyaki
Make this easy Chicken Teriyaki recipe in one skillet with tender chicken and homemade teriyaki sauce in just 15 minutes.
Servings: 4 servings
Equipment
- large skillet
Ingredients
- 1 tablespoon olive oil
- 2 large boneless skinless chicken breasts cut into ½-inch pieces (about 1½ pounds)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup reduced-sodium soy sauce
- ¼ cup water
- 3 tablespoons packed light brown sugar
- 1½ tablespoons rice wine vinegar
- 2 teaspoons cornstarch
- 2 teaspoons fresh garlic minced
- 1½ teaspoons fresh ginger minced
- 1 teaspoon sesame oil
- steamed rice (optional for serving)
Instructions
- Heat olive oil in a large skillet over medium-high heat.1 tablespoon olive oil
- Season the chicken with salt and pepper. Add the chicken to the skillet and cook for 3-4 minutes until golden brown. Flip and cook another 2-3 minutes until almost cooked through.2 large boneless skinless chicken breasts, ½ teaspoon salt, ¼ teaspoon black pepper
- In a small bowl, whisk together the soy sauce, water, brown sugar, rice wine vinegar, cornstarch, garlic, ginger, and sesame oil until smooth.⅓ cup reduced-sodium soy sauce, ¼ cup water, 3 tablespoons packed light brown sugar, 1½ tablespoons rice wine vinegar, 2 teaspoons cornstarch, 2 teaspoons fresh garlic, 1½ teaspoons fresh ginger, 1 teaspoon sesame oil
- Pour the sauce into the skillet and reduce the heat to medium. Simmer for 2-4 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
- Serve immediately over steamed rice or with your favorite sides.steamed rice
Notes
🥡 STORAGE
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Keep rice and chicken separate when possible for the best texture.
♨️ REHEATING
- Reheat in the microwave in 30-second intervals until warmed through.
- Warm in a skillet over low heat with a splash of water if needed to loosen the sauce.
❄️ FREEZING
- Freeze the cooled Chicken Teriyaki in a freezer-safe container for up to 2 months.
- Thaw overnight in the refrigerator before reheating.
💡 TIPS FOR BEST RESULTS
- Use fresh garlic and ginger for the best flavor.
- Do not overcook the chicken or it may become dry.
- Whisk the sauce thoroughly before adding it to the skillet.
🍳 ALTERNATE COOKING METHODS
- Cook the chicken in a wok for a more traditional stir-fry texture.
- Grill the chicken separately, then toss with the homemade teriyaki sauce before serving.
♻️ LEFTOVERS
- Use leftovers in lettuce wraps or rice bowls.
- Add leftovers to fried rice or stir-fried noodles.
📝 NOTES
- The sauce can be mixed and refrigerated up to 3 days in advance.
- Sesame oil adds depth of flavor but may be omitted if preferred.
Nutrition
Calories: 159kcal | Carbohydrates: 12g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 1125mg | Potassium: 307mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 18IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
