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Teriyaki Chicken Recipe

Savory Teriyaki Chicken Recipe for Easy Weeknight Dinners

This Teriyaki Chicken recipe offers a sweet and savory delight, perfect for quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade/Sauce
  • 1/2 cup Soy Sauce Tamari is a great gluten-free option.
  • 1/4 cup Honey Brown sugar can also be used.
  • 1/4 cup Rice Vinegar Apple cider vinegar or lemon juice can be substituted.
  • 1 tablespoon Fresh Ginger Minced.
  • 2 cloves Garlic Minced.
For the Chicken
  • 1 pound Boneless, Skinless Chicken Thighs/Breasts Thighs are juicier.
  • 2 tablespoons Vegetable Oil Or use sesame oil for flavor.
  • 1 tablespoon Cornstarch Arrowroot powder is a good alternative.
Seasoning & Garnish
  • to taste Salt
  • to taste Pepper
  • 1 tablespoon Sesame Seeds For garnish.
  • 2 tablespoons Chopped Green Onions For garnish.

Equipment

  • Mixing Bowl
  • large skillet
  • whisk
  • spatula
  • small bowl

Method
 

Preparation
  1. Mix soy sauce, honey or brown sugar, rice vinegar, water, minced ginger, and garlic in a mixing bowl until smooth.
  2. Heat vegetable oil in a skillet over medium-high heat. Season chicken with salt and pepper and cook until golden brown, about 5-7 minutes.
  3. Pour teriyaki sauce over chicken and simmer for a minute to absorb flavors.
  4. Mix cornstarch with water, add to skillet, and stir until the sauce thickens into a glaze, about 2-3 minutes.
  5. Serve chicken garnished with sesame seeds and chopped green onions, hot with rice or noodles.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 28gProtein: 30gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 400mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

For a spicy twist, add red pepper flakes or sriracha to the sauce. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 2 months.

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