Easy Teriyaki Chicken Recipe

5 from 1 vote

Tangy, sweet, easy and delicious! This easy teriyaki chicken recipe is ready in just about 15 minutes! It will be on your regular dinner rotation in no time at all!

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: main

Keyword: Easy Teriyaki Chicken Recipe

Servings: servings

Calories: 206kcal

Author: Wendi Spraker

Cost: $9

Equipment

1 knife
1 cutting board
1 skillet
1 saucepan
1 mixing bowl
measuring cups and spoons

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

Video

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.

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.

Nutrition