Easy Teriyaki Chicken is a delicious and quick meal that brings the flavors of Asian cuisine right to your kitchen. It’s a savory dish that’s perfect for a weeknight dinner, and everyone in the family will love it. This recipe is straightforward and uses simple ingredients, making it ideal for cooks of all skill levels.
Why Make This Recipe
Making Easy Teriyaki Chicken at home allows you to enjoy a healthy version of a popular takeout dish. You can control the ingredients, making it lower in sodium and sugar than many restaurant versions. Plus, it’s a fun way to practice your cooking skills while impressing your family or friends with an authentic flavor.
How to Make Easy Teriyaki Chicken
Ingredients:
- 1 ½ pounds cubed boneless skinless chicken breasts (cut into 1-inch pieces)
- 1 tablespoon olive oil
- ½ cup low-sodium soy sauce
- ¼ cup brown sugar
- 1 tablespoon apple cider vinegar
- 1 clove garlic (minced)
- 1 teaspoon sesame oil
- ½ teaspoon freshly grated ginger
- ¼ cup water
- 1 tablespoon cornstarch
- Salt and pepper (to taste)
- Sesame seeds and green onions for garnish
Directions:
- Add 1 tablespoon of olive oil to a wok or large skillet over medium-high heat.
- Add 1 ½ pounds of cubed chicken breasts. Cook until the chicken is no longer pink, about 5-8 minutes. Remove the chicken and set it aside on a plate.
- In a small bowl, combine ½ cup of low-sodium soy sauce, ¼ cup of brown sugar, 1 tablespoon of apple cider vinegar, 1 clove of minced garlic, 1 teaspoon of sesame oil, and ½ teaspoon of grated ginger.
- In another small bowl, whisk together ¼ cup of water and 1 tablespoon of cornstarch to make a slurry. Add this mixture to the sauce and whisk to combine.
- Pour the teriyaki sauce into the wok over medium-high heat. Bring the sauce to a boil. Reduce the heat and whisk until it starts to thicken.
- Add the cooked chicken back into the wok or skillet. Toss until the chicken is coated and heated through. Season with salt and pepper to taste.
- Top with sesame seeds and green onions for garnish, if using. Serve over rice.
How to Serve Easy Teriyaki Chicken
Serve Easy Teriyaki Chicken over a bed of steamed rice or alongside sautéed vegetables. It also pairs well with noodles. You can add a sprinkle of sesame seeds and freshly chopped green onions for an extra touch.
How to Store Easy Teriyaki Chicken
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it in a microwave or on the stovetop. If you want to keep the sauce fresh, consider storing it separately from the chicken.
Tips to Make Easy Teriyaki Chicken
- Make sure not to overcook the chicken to keep it tender and juicy.
- You can add more garlic or ginger if you prefer a stronger flavor.
- Feel free to add vegetables like bell peppers or broccoli to the dish for added nutrition and color.
Variation
For a vegetarian version, substitute the chicken with tofu or vegetables like mushrooms and eggplant. You may need to adjust the cooking time accordingly.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs will work great in this recipe! They will add extra flavor and tenderness.
Can I freeze the Easy Teriyaki Chicken?
Yes, you can freeze it! Just ensure it’s in an airtight container and used within 2-3 months.
What should I serve with Easy Teriyaki Chicken?
Steamed rice, noodles, or stir-fried vegetables are great options to serve alongside this dish.
Easy Teriyaki Chicken
Ingredients
Main ingredients
- 1.5 pounds cubed boneless skinless chicken breasts Cut into 1-inch pieces
- 1 tablespoon olive oil
- 0.5 cup low-sodium soy sauce
- 0.25 cup brown sugar
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
- 1 teaspoon sesame oil
- 0.5 teaspoon freshly grated ginger
- 0.25 cup water
- 1 tablespoon cornstarch
- to taste salt and pepper
Garnish
- sesame seeds For garnish
- green onions For garnish
Instructions
Cooking Chicken
- Add 1 tablespoon of olive oil to a wok or large skillet over medium-high heat.
- Add 1 ½ pounds of cubed chicken breasts. Cook until the chicken is no longer pink, about 5-8 minutes. Remove the chicken and set it aside.
Prepare Sauce
- In a small bowl, combine soy sauce, brown sugar, apple cider vinegar, minced garlic, sesame oil, and grated ginger.
- In another bowl, whisk together water and cornstarch to make a slurry. Add this to the sauce and whisk until combined.
Cooking Teriyaki Sauce
- Pour the teriyaki sauce into the wok over medium-high heat and bring to a boil.
- Reduce heat and whisk until it starts to thicken.
- Add the cooked chicken back into the wok or skillet. Toss until the chicken is coated and heated through. Season with salt and pepper.
Serving
- Top with sesame seeds and green onions for garnish. Serve over rice.
