Description
A quick and flavorful Easy Teriyaki Chicken recipe made with a homemade sweet and savory sauce using pantry staples. Perfect for busy weeknights and ready in under 30 minutes.
Ingredients
1 ½ lbs boneless skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
1/4 cup soy sauce (or tamari for gluten-free)
1/4 cup brown sugar
2 tablespoons honey
2 tablespoons rice vinegar
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated (or ½ tsp ground ginger)
1 tablespoon cornstarch
2 tablespoons cold water
Sesame seeds and sliced green onions for garnish (optional)
Instructions
- Whisk together soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl to make the teriyaki sauce.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook for 6–8 minutes, stirring occasionally, until browned and fully cooked.
- Pour the teriyaki sauce over the cooked chicken, reduce heat to medium, and let it simmer.
- Mix cornstarch and cold water in a separate bowl to make a slurry.
- Stir the slurry into the skillet and cook for another 2–3 minutes until the sauce thickens and coats the chicken.
- Remove from heat, garnish with sesame seeds and green onions if desired, and serve over rice or steamed vegetables.
Notes
Use tamari for a gluten-free version.
To make it vegetarian, substitute tofu for chicken.
Add red pepper flakes or sriracha for a spicy kick.
Marinate chicken in the sauce for 15–30 minutes before cooking for extra flavor.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a skillet or microwave with a splash of water if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 14g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 85mg
