5 from 18 votes
Better-Than-Takeout Teriyaki Chicken
This Better-Than-Takeout Teriyaki Chicken recipe features bite-sized pieces of sautéed chicken breast coated in a homemade teriyaki sauce made from soy sauce, chicken broth, ginger, garlic, honey, and brown sugar. The sauce thickens to a glossy finish with cornstarch and toasted sesame oil, delivering a balanced mix of savory, sweet, and tangy flavors. The tender cooked chicken absorbs the sauce well, offering a pleasing texture contrast with optional garnishes of green onions and sesame seeds.
Prep Time
10 mins
Cook Time
10 mins
Servings:
6
Calories:
224 kcal
Course:
Main Course, Lunch, Dinner
Cuisine:
Asian
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds chicken breast diced into bite-sized pieces, boneless skinless
- 3 to 4 cloves garlic finely minced
- 1 ½ to 2 teaspoons ground ginger or to taste (or about 2 heaping teaspoons freshly grated ginger)
- ¼ cup soy sauce reduced sodium
- ¼ cup chicken broth reduced sodium
- 1 tablespoon sesame oil toasted
- 1 tablespoon honey
- 1 tablespoon light brown sugar packed
- 1 tablespoon rice vinegar sometimes called 'rice wine vinegar' but they're the same thing
- 2 teaspoons cornstarch
- green onions optional for garnishing to taste
- sesame seeds optional for garnishing to taste
- salt if desired and to taste
- black pepper if desired and to taste
Instructions
- To a large skillet, add the olive oil, chicken, and saute over medium-high heat for about 5 minutes, or until chicken is cooked through and done. Stir and flip frequently to ensure even cooking. Tip - Want to use boneless skinless chicken thighs? That's fine, they'll likely need an extra 1-2 minutes to cook through.
- When the chicken is done, remove it using a slotted spoon and set it on plate momentarily.
- To the same skillet (don't wipe it out), add the garlic, ginger, and if necessary add a bit more oil if your skillet is dry, and saute for about 1 minute; stir constantly so garlic doesn't burn.
- Add the soy sauce, broth, sesame oil, honey, brown sugar, rice vinegar, cornstarch, whisk to combine, and cook for about 2 to 3 minutes, whisking nearly constantly, until sauce thickens slightly. Tips - Sesame oil adds quintessential Asian flavor and so don't skip it. Toasted (vs. non-toasted) sesame oil is the most common way it's sold and what you want. Cornstarch is also essential because it helps the sauce thicken and can't be skipped or your teriyaki sauce will be thinner and won't cling to the chicken.
- Add the chicken into the teriyaki sauce, stir to combine and coat evenly, and optionally garnish with green onions and/or sesame seeds, as desired. If you think it needs salt (or pepper), add it, to taste. Depending on the brand of soy sauce and broth you use, and your personal preference for salt, you may or may not need to add salt. Serve immediately.
- Storage - Extra chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat leftover in the microwave for about 30-60 seconds, or as needed.
Cup of Yum
Nutrition Information
Serving
1
Calories
224kcal
(11%)
Carbohydrates
7g
(2%)
Protein
25g
(50%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.01g
(1%)
Cholesterol
73mg
(24%)
Sodium
518mg
(22%)
Potassium
483mg
(10%)
Fiber
0.2g
(1%)
Sugar
5g
(10%)
Vitamin A
34IU
(1%)
Vitamin C
2mg
(2%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 224
% Daily Value*
| Serving | 1 | |
| Calories | 224kcal | 11% |
| Carbohydrates | 7g | 2% |
| Protein | 25g | 50% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 518mg | 22% |
| Potassium | 483mg | 10% |
| Fiber | 0.2g | 1% |
| Sugar | 5g | 10% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.