Chicken Teriyaki
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
271 kcal
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Course
Main Course, Dinner
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Cuisine
Asian
Chicken Teriyaki
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Busy weeknights are no match for this chicken teriyaki recipe! A quick, easy 20-minute dinner with the best sticky, sweet, and savory sauce.
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Ingredients
- 1 ¼ pounds chicken thigh cut into bite-sized pieces, or boneless skinless chicken breasts
- ¼ cup soy sauce divided, plus 1 tablespoon, low sodium
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 3 teaspoons cornstarch divided
- ¼ cup water
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon garlic about 3 cloves, minced
- 1 tablespoon ginger from about 1, 1-inch piece, fresh, minced
- ¼ teaspoon red pepper flakes plus additional to taste (optional)
- 1 tablespoon canola oil such as grapeseed oil, or similar neutral cooking oil
- 3 green onion 1/2 cup, divided, chopped
- stir fry vegetables for serving (if desired, steam-in bag
- brown rice for serving (see Instant Pot Brown Rice, cooked
Instructions
- Place the chicken in a bowl with 1 tablespoon of the soy sauce, salt, and pepper. Stir to coat. Sprinkle 1 teaspoon of the cornstarch over the top and stir once more. Set aside.
- In a medium bowl or large liquid measuring cup with a spout, whisk together the water, honey, rice vinegar, garlic, ginger, red pepper flakes, and the remaining 1/4 cup soy sauce and 2 teaspoons cornstarch until smoothly combined. Set near the stove.
- In a large nonstick skillet or wok, heat the oil over medium-high heat. Once the oil is hot and shimmering, add the chicken in a single layer. Let cook undisturbed on the first side until deeply golden, about 2 to 3 minutes, then turn the chicken pieces and continue cooking until the chicken is browned all over and cooked through, about 2 to 3 minutes more.
- Towards the end of the cooking time, steam the vegetables (if using).
- Pour in the sauce and stir to coat the chicken. Let simmer, stirring frequently, until the sauce thickens and looks sticky and glossy, about 1 to 2 minute. Stir in about two-thirds of the green onions. Serve hot with rice, steamed vegetables, and a sprinkle of the remaining green onions.
Notes
- TO STORE: Refrigerate chicken teriyaki in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze teriyaki chicken in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
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Serving
1of 4 (chicken only)
Calories
271kcal
(14%)
Carbohydrates
17g
(6%)
Protein
29g
(58%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.04g
(2%)
Cholesterol
135mg
(45%)
Potassium
456mg
(10%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
162IU
(3%)
Vitamin C
2mg
(2%)
Calcium
31mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Serving | 1of 4 (chicken only) | |
| Calories | 271kcal | 14% |
| Carbohydrates | 17g | 6% |
| Protein | 29g | 58% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 135mg | 45% |
| Potassium | 456mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 162IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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