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Easy Teriyaki Chicken

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A quick and easy skillet dinner featuring tender chicken in a glossy, sweet-savory teriyaki sauce, ready in under 30 minutes.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
  • 1 tablespoon neutral oil (canola, avocado, or vegetable)
  • 1/3 cup low-sodium soy sauce
  • 3 tablespoons brown sugar (or honey)
  • 2 tablespoons rice vinegar (or apple cider vinegar)
  • 1 tablespoon toasted sesame oil
  • 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
  • 1 teaspoon fresh grated ginger (or 1/4 teaspoon ground ginger)
  • 1/2 cup water or low-sodium chicken broth
  • 1 tablespoon cornstarch + 1 tablespoon water (slurry)
  • Optional garnish: sliced green onions, toasted sesame seeds
  • To serve: steamed rice and vegetables (broccoli, snap peas, or carrots)

Instructions

  1. Prep the chicken. Pat dry and cut into bite-size pieces. Season lightly with salt and pepper.
  2. Make the sauce. In a bowl, whisk soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and water. In a small cup, mix cornstarch with water to make a slurry; set both aside.
  3. Heat the pan. Set a large skillet over medium-high heat and add the oil.
  4. Sear the chicken. Cook 4–6 minutes until lightly browned and mostly cooked through.
  5. Add the sauce. Pour the sauce into the skillet and bring to a lively simmer.
  6. Thicken and finish. Stir in the cornstarch slurry and cook until the sauce is glossy and coats the chicken.
  7. Serve. Remove from heat, garnish, and spoon over hot rice with steamed veggies.

Notes

Use gluten-free tamari for gluten sensitivity. Can be served with pineapple chunks for added flavor.

Nutrition

Find it online: https://diyprzepisy.com/teriyaki-chicken-recipe/

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