Teriyaki Chicken Recipe
Skip the takeout and make this homemade teriyaki chicken recipe instead. Sweet, savory, and ready in just 30 minutes.
Servings: 4 servings
Equipment
Ingredients
Teriyaki Chicken
- 1 tablespoon olive oil
- 1 1/4 pounds boneless skinless chicken breasts cut into bite sized pieces
- 3/4 teaspoon kosher salt or to taste
- Black pepper to taste
Teriyaki Sauce
- 3 tablespoons low sodium soy sauce tamari for gluten-free
- 3 tablespoons water
- 3 tablespoons maple syrup use 4 tablespoons for a sweeter sauce
- 2 tablespoons rice vinegar
- 1/2 - 1 teaspoon sriracha optional
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 2 teaspoons cornstarch + 1 tablespoon cold water whisked together
Instructions
- In measuring glass whisk together all of the ingredients for the teriyaki sauce. Set aside.
- Heat the olive oil in a skillet over medium-high heat. Season the chicken with salt and pepper and then add it into the skillet. Spread the chicken into a single layer and let it cook untouched for 3 minutes.
- Flip the chicken over and continue to cook another 3-4 minutes or until it's cooked through.
- Turn the heat down to medium. Whisk the teriyaki sauce again and then pour it into the skillet with the chicken. Stir until the sauce thickens and coats the chicken, about 1-2 minutes.
- Remove from the heat and garnish with sesame seeds and green onions. Serve over rice or noodles.
Notes
Storage - Leftovers will keep in an airtight container in the fridge for up to 4 days. I don't recommend freezing because the texture of the sauce will change.
Reheating - Reheat the leftovers on the stove in a skillet over medium-low heat until warm. You can also microwave them.
Nutrition
Calories: 247kcal | Carbohydrates: 12g | Protein: 31g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 91mg | Sodium: 1048mg | Potassium: 609mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 43IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg