5.0 from 18 votes
Easy Chicken Teriyaki
Easy Chicken Teriyaki is sweet, tangy, and a crowd favorite menu item at Americanized Japanese restaurants. Serve it up with your favorite rice and some steamed veggies, and get ready to enjoy a delicious and easy takeout fakeout meal at home!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 servings
Calories: 403 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
Teriyaki Sauce
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 2 teaspoons minced garlic
Chicken
- 2 pounds boneless skinless chicken breasts cut into bite-size pieces
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a small mixing bowl, whisk together 1/4 cup brown sugar, 1 tablespoon cornstarch, 1/2 teaspoon ground ginger, and 1/4 teaspoon crushed red pepper flakes. Whisk in 1/2 cup soy sauce, 1/4 cup rice vinegar, and 2 teaspoons minced garlic until well combined. Set aside.
- Cut 2 pounds boneless skinless chicken breasts into bite-size pieces.
- Heat a large heavy skillet over medium-high heat. Add 2 tablespoons vegetable oil and heat for 30 to 60 seconds.
- Add the chicken to the sillet and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook, stirring occasionally, for 8 to 10 minutes, until golden brown and the internal temperature reaches 165°F (74°C).
- Pour in the prepared teriyaki sauce and bring to a simmer. Cook for 2 to 3 minutes, stirring, until the sauce thickens and coats the chicken. Serve hot.
Cup of Yum
Notes
- Serving Suggestion: Serve with steamed broccoli and cooked rice. Garnish with sliced green onion or sesame seeds if desired.
- Variation: Use boneless skinless chicken thighs instead! Simply add a few minutes to the cooking time.
- Slow Cooker Instructions: Use whole chicken breasts or boneless skinless chicken thighs instead of diced. Place chicken directly into a slow cooker. Do not use oil. Season with salt and pepper. Make sauce and pour directly over chicken. Cover and cook on low for 6 hours or high for 4 hours.
Nutrition Information
Serving
1serving
Calories
403kcal
(20%)
Carbohydrates
18g
(6%)
Protein
51g
(102%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Trans Fat
1g
Cholesterol
145mg
(48%)
Sodium
2180mg
(91%)
Potassium
934mg
(27%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
107IU
(2%)
Vitamin C
3mg
(3%)
Calcium
34mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 403
% Daily Value*
| Serving | 1serving | |
| Calories | 403kcal | 20% |
| Carbohydrates | 18g | 6% |
| Protein | 51g | 102% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 2180mg | 91% |
| Potassium | 934mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 107IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.