Teriyaki Chicken
This Chicken Teriyaki recipe is sweet, savory, and perfectly glazed! This homemade version is quick to make and tastes even better than takeout! Ready in just 25 minutes and made 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
