Teriyaki Chicken
A quick and flavorful teriyaki chicken recipe that combines tender chicken with a sweet and savory glaze, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
- Diet: Paleo
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 2 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 1/4 cup water
- 1 teaspoon fresh ginger, minced
- 1 teaspoon garlic, minced
- 1 tablespoon vegetable oil
- Salt and pepper, to taste
- 1 tablespoon cornstarch
- Sesame seeds and chopped green onions for garnish
Instructions
- In a small bowl, mix soy sauce, honey or brown sugar, rice vinegar, water, ginger, and garlic until well combined.
- Heat vegetable oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then add to the skillet and cook until golden brown, about 5-7 minutes.
- Pour the teriyaki sauce over the cooked chicken and stir to coat.
- Reduce the heat to low. Mix cornstarch with water to create a slurry and add to the skillet, stirring until the sauce thickens, about 2-3 minutes.
- Remove from heat and garnish with sesame seeds and green onions. Serve hot with rice or noodles.
Notes
For added flavor, marinate the chicken for 30 minutes before cooking. Use fresh garlic and ginger for the best taste.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg
Find it online: https://sousviderecipe.com/teriyaki-chicken-recipe/