This Easy Teriyaki Chicken Recipe is ready in about 15 minutes or less and your family is going to DEMAND that you put it in the weekly dinner rotation, no lie!
Tangy, sweet, crunchy and super delicious! You can't go wrong with this Easy Teriyaki Chicken Recipe created by Loaves and Dishes own, Sarah Blackwell. She will show you just how easy this recipe can be.
You'll only need a few ingredients to make this super simple and easy recipe. You'll never ever buy Teriyaki sauce again when you see how easy this is!
This dish pairs GREAT with our Yum Yum Sauce, Minute Rice and some steamed Broccoli. A super simple weeknight meal OR go a little further in your dinner prep and invite friends over for the evening! They'll be so psyched that you made your own Easy Teriyaki Chicken Recipe!
Here's What You'll Need
Only a few ingredients...
- Chicken Breast
- Pantry Staples like cornstarch, vinegar, soy sauce and sugar.
- Powdered Ginger.
Here's How You Do It
It's so easy!
- Cook the breasts (or even make with chicken pieces) in a pan.
- Make the sauce in a separate pan.
- Toss the breasts in the sauce and then garnish with green onions or sesame seeds (optional).
Special Equipment Needed
You won't need any special equipment. Just a frying pan, sauce pan, measuring cups and spoons and a decent sized mixing bowl for tossing the chicken. I have this set and love them a lot!
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Frequently Asked Questions (FAQ's)
This dish will keep covered in the fridge for up to 5 days.
Yes, cover well with a freezer safe package and freeze for up to 6 months.
Tips and Tricks
This recipe is so easy that there really aren't that many tips and tricks but here are a few...
- Cut the chicken into smaller pieces for them to cook faster.
- Cook the chicken to an internal temp of 165 to make sure it is done.
- If you don't have a really good kitchen thermometer, it's worth the price of the purchase. Here is a link to my personal favorite, I only recommend these thermometers. They are the best.
- I know you might not like using cornstarch to thicken your sauce, for whatever reason, it has gotten a bad rap, BUT it is the easiest and most reliable way to thicken a sauce. If you are a new cook, then please, use the cornstarch. If you are a seasoned cook, then yes, you can use flour or you can allow the sauce to thicken by cooking it down but that takes quite a while and sometimes people can't make the flour work.
- Use the best quality soy sauce you can afford. You'll find really good ones if you go to an Asian market and politely ask the sales folks what is the best one. You won't be able to read the label, probably, so when you get home, mark it with a sharpie marker.
- The sesame seeds and green onions are totally optional.
Substitutions
Chicken - you can use any boneless skinless cut of chicken you prefer. Personally I prefer thighs, I think they have more flavor, but you do you!
Whole Chicken Breast - For a quicker meal, you can cut the chicken into smaller pieces and it will cook more quickly. Don't use the bone in cuts for this recipe.
Olive Oil - any cooking oil will do: Peanut, vegetable, lard, butter, literally any.
Cornstarch - new cooks, please use the cornstarch. Others, please read the tips and tricks.
Soy Sauce - Braggs Amino Acids works well instead.
Powdered Ginger - you can use fresh ginger, but it is going to take quite a bit. You'll need 3ish inches grated.
Watch Sarah Make This Easy Teriyaki Chicken Recipe (it's coming, but until then, here is Grilled Italian Chicken
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Easy Teriyaki Chicken Recipe
Ingredients
- 1 tbs olive oil
- 4 Boneless Skinless Chicken Breasts
- Salt and pepper to taste
- 1 ½ teaspoon water
- 1 Tbs cornstarch
- ½ Cup Soy Sauce
- ¼ Cup Water
- 2 Tbs Rice Vinegar
- 1 Tbs plus 1 teaspoon Brown Sugar
- 2 teaspoon Garlic - minced
- 1 ½ teaspoon powdered Ginger
- 1 teaspoon toasted sesame seeds
- 4-5 green onions for garnish
Instructions
- Prepare chicken breasts by sprinkling with salt and pepper.
- Heat Olive Oil in skillet over medium heat on stovetop. When pan is hot – add chicken breasts one at a time to gently sear. Cook on each side for 3-4 minutes. Turn and cook 3-4 minutes. Cook until juices run clear and internal temp of 165.
- Mix the 1 ½ teaspoon cool water and cornstarch together in a small bowl. Mix well and set aside. (will look like milk and will be hard to stir at first).
- Mix soy sauce, water, vinegar, brown sugar, garlic and ginger in a saucepan and heat over medium heat until it starts to simmer.
- Add the water/cornstarch mixture to the sauce pan. Turn the heat off and stir constantly until it thickens.
- When chicken is done, pour sauce over the top or toss in a mixing bowl to coat. Garnish with toasted sesame seeds and chives. Serve hot
Notes
-
- Cut the chicken into smaller pieces for them to cook faster.
-
- Cook the chicken to an internal temp of 165 to make sure it is done.
-
- If you don't have a really good kitchen thermometer, it's worth the price of the purchase. Here is a link to my personal favorite, I only recommend these thermometers. They are the best.
-
- I know you might not like using cornstarch to thicken your sauce, for whatever reason, it has gotten a bad rap, BUT it is the easiest and most reliable way to thicken a sauce. If you are a new cook, then please, use the cornstarch. If you are a seasoned cook, then yes, you can use flour or you can allow the sauce to thicken by cooking it down but that takes quite a while and sometimes people can't make the flour work.
-
- Use the best quality soy sauce you can afford. You'll find really good ones if you go to an Asian market and politely ask the sales folks what is the best one. You won't be able to read the label, probably, so when you get home, mark it with a sharpie marker.
-
- The sesame seeds and chives are totally optional.
Nutrition
This post originally appeared on the pages of Loaves and Dishes on December 14, 2014 and has been updated with Here's what you'll need, Here's how You do it, special equipment, tips and tricks, FAQ's, Substitutions and a video. The recipe card has been updated to include descriptions, nutrition information, portion size, updated instructions, notes and substitutions.
Today I had the fortune of kayaking on a lake in central NC, what a gift. Lately I've been reading and watching videos about gratitude and how much better your life is if you stay in gratitude.
If you read my weekly newsletter, you'll know that gratitude is something that I try to focus on but find myself slipping sometimes. Then, this week, at this beautiful place, I was able to spend some time with my little grandson and see the world through his little eyes. The tiniest things bring joy. Thank you Jesus for the lesson.
Matthew 11:25
At that time Jesus declared, “I thank you, Father, Lord of heaven and earth, that you have hidden these things from the wise and understanding and revealed them to little children;
Nancy K says
Arrowroot powder can be substituted for cornstarch (in equal amounts) for those who don't use corn products. It is non GMO.
Wendi Spraker says
Thanks, I haven't used this before but thanks
Moxie says
Wow!
Marcia Rethwilm says
Thanks for sharing your favorite with us! It looks delish and easy. Will need to make this for my nephew Kyle, who also loves teryiaki chicken.