Teriyaki Chicken
Sweet, savory, and perfectly glazed Chicken Teriyaki that tastes even better than takeout! This easy homemade version is ready in just 25 minutes with simple pantry ingredients.
Servings: 4
Cost: $8.64/ $2.16 per Serving
Ingredients
- 2 pounds Boneless Skinless Chicken Breasts (diced into 1 inch pieces)
- 1 Tablespoon Olive Oil
- ½ cup Low-Sodium Soy Sauce
- ¼ cup Water
- ¼ cup Honey
- ¼ cup Light Brown Sugar packed
- 2 Tablespoon Rice Vinegar
- ¼ teaspoon Sesame Oil
- ½ teaspoon Ground Ginger
- 2 cloves Garlic minced (or 2 teaspoons minced garlic)
- 1 Tablespoons Cornstarch
- Sesame Seeds optional (for serving)
- Chopped Green Onions optional (for serving)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add 2 pounds boneless skinless chicken breasts (diced into 1-inch pieces) and cook for about 3–4 minutes to brown, then flip and cook for 3–4 more minutes until browned and cooked through to an internal temperature of 165°F.
- In a small mixing bowl, whisk together ½ cup low-sodium soy sauce, ¼ cup water, ¼ cup honey, ¼ cup packed light brown sugar, 2 tablespoons rice vinegar, ¼ teaspoon sesame oil, ½ teaspoon ground ginger, 2 minced garlic cloves (or 2 teaspoons minced garlic), and 1 tablespoon cornstarch until fully combined.
- Stir the sauce into the skillet with the chicken and cook for about 60–90 seconds, until the sauce has thickened and coats the chicken.
- Serve warm topped with sesame seeds (optional) and chopped green onions (optional).
Video
Nutrition
Calories: 439kcal | Carbohydrates: 35g | Protein: 51g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1417mg | Potassium: 990mg | Fiber: 0.4g | Sugar: 31g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 2mg
