Quick & Easy Teriyaki Chicken
Once you try this easy teriyaki chicken recipe, you will love having it in your back pocket any time you need a quick and easy family meal. It has become a go-to dinner at our house. Best part? It tastes great, and everyone loves it. I think you will, too!
Servings: 4 servings
Calories: 228kcal
Equipment
- Cutting Board
- Sharp knife
- Skillet
- Mixing bowl
- whisk
- Wooden (or other heat-safe) spoon
- Spatula
Ingredients
- 2 large or 4 small chicken breasts or thighs cubed
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 3 Tablespoons brown sugar
- 2 Tablespoons rice vinegar
- 1/2 teaspoon sesame oil optional
- 1 Teaspoon fresh ginger minced (substitute ¼ teaspoon ground ginger if you don’t have fresh)
- 3 cloves garlic minced
- 2 Tablespoons honey
- 3 teaspoons cornstarch
- Sesame seeds optional topping
- Green onions chopped, optional topping
Instructions
- Cut the chicken in 1-inch pieces and sprinkle with salt and pepper.
- Heat 1 tablespoon of olive oil in a skillet on medium-high. Add the cubed chicken to the pan and cook thoroughly until there is no more pink.
- While the chicken is cooking prepare your teriyaki sauce. In a mixing bowl, whisk together the soy sauce, water, sugar, vinegar, oil, ginger, garlic and honey. Next, whisk in the cornstarch.
- Once chicken is finished cooking, pour the sauce over the chicken and cook for another 3-5 minutes until the sauce has thickened.
- Serve over rice and top with sesame seeds and freshly sliced green onions.
Notes
- I like to serve this with roasted green beans or broccoli, in addition to rice.
Nutrition
Calories: 228kcal | Carbohydrates: 21g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1284mg | Potassium: 559mg | Fiber: 0.3g | Sugar: 18g | Vitamin A: 34IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg