Easy Chicken Teriyaki

User Reviews

5

10 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    22 mins

  • Total Time

    32 mins

  • Servings

    6

  • Calories

    397 kcal

  • Course

    Main Course

  • Cuisine

    American

Easy Chicken Teriyaki

This Easy Chicken Teriyaki recipe features boneless, skinless chicken thigh strips cooked in a savory-sweet sauce made from soy sauce and brown sugar. Cooking the chicken in the skillet allows the sauce to thicken nicely while coating the meat. Green onions added as garnish provide a fresh pop of color and flavor. The dish pairs well with long-grain white rice, making it a straightforward, satisfying main course.

Description

Easy Chicken Teriyaki uses thin strips of boneless, skinless chicken thighs cooked in a skillet. The chicken is first seared on one side, then flipped and cooked with a mixture of soy sauce and brown sugar. As the chicken cooks, the sauce reduces and thickens, creating a glossy coating that clings to the meat. The sweet and salty balance comes from the brown sugar and soy sauce, while the green onions add mild sharpness as a finishing touch.

The recipe calls for cooking the chicken until it's fully cooked through with an internal temperature of 165°F, ensuring juicy and tender meat. Removing the chicken before thickening the sauce prevents overcooking. The thickened sauce is then returned to the chicken for a well-coated finish.

The dish is served over long-grain white rice with green onion garnish, making it a complete and comforting meal. Its straightforward preparation and tender chicken strips make it approachable for home cooks.

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Ingredients

Servings
  • 2 pounds chicken thigh cut into thin strips, boneless, skinless
  • 1 ½ cups soy sauce
  • 1 cup brown sugar
  • 2 tablespoons green onion diced

Instructions

  1. In a large skillet over medium-high heat, add chicken. Cook on one side for about 5 minutes.
  2. Flip the chicken and add soy sauce and brown sugar. Mix and cook for about 12 minutes, stirring occasionally, or until the internal temperature of the chicken is 165°F.
  3. Using a slotted spoon, remove the cooked chicken from the skillet. Place the chicken on a plate or in a bowl, tenting to keep warm.
  4. Continue cooking the sauce for about 5 minutes, stirring occasionally, or until thickened.
  5. Remove from the heat and add the chicken back into the pan. Toss to coat.
  6. Serve with long-grain white rice, topped with green onions for garnish.

Nutrition Information

Show Details
Calories 397kcal (20%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 397 kcal

% Daily Value*

Calories 397kcal 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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5

10 reviews
Excellent

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