0 from 150 votes
Easy Teriyaki Chicken
Stovetop teriyaki chicken is tender, out-of-this-world delicious, and so easy to make. Serve it alongside rice and veggies for a filling meal that’s even tastier than takeout.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 6
Calories: 300 kcal
Course:
Lunch , Dinner
Cuisine:
Japanese , American
Ingredients
For the Sauce:
- 2 TB cornstarch stirred/fully dissolved in 2 TB water
- 1 cup Teriyaki sauce
- 1 cup water
- 1 cup sugar
- 1 tsp ginger powder
- Juice from 3 wedges of a fresh orange do not use store-bought juice
For the Chicken:
- 4 chicken thighs skinless and boneless
- 2-3 TB olive oil or canola oil
- Optional Garnish: thinly sliced scallions toasted sesame seeds
Instructions
- In a saucepan, combine all sauce ingredients. Use a hand whisk to stir thoroughly, ensuring there is no trace of undissolved cornstarch left. Turn heat to medium and cook, stirring, until sauce bubbles and thickens. Taste and add more sugar, if desired. Sauce will continue to thicken as it sits. Set aside.
- Thoroughly dry each piece of chicken with paper towels (this step is important to ensure chicken browns in the pan, rather than steams.) Cut chicken into 1/2-inch pieces.
- In a heavy large pan, heat oil on medium high until very hot. Add chicken and arrange in an even layer in pan. Let cook undisturbed for 2 minutes, or until bottom of chicken pieces are browned. Stir and cook just until chicken is no longer pink in center, about 2 more minutes. Remove from heat.
- Spoon desired amount of sauce over chicken and stir to coat. Garnish with scallions and sesame seeds, if desired. Serve with remaining sauce.
Cup of Yum
Notes
- If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you!
- We highly recommend using thigh meat, as it tends to remain tender even when accidentally overcooked. However, you may also use 3 boneless, skinless chicken breasts (take care not to overcook chicken breast meat.)
- For even browning and heat distribution, we use a large All Clad. As it's not non-stick, be sure to use enough oil.
- To keep this dish gluten-free, be sure your teriyaki sauce is certified gluten-free.
- See original article for serving suggestions.
Nutrition Information
Serving
1g
Calories
300kcal
(15%)
Carbohydrates
52g
(17%)
Protein
17g
(34%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
58mg
(19%)
Sodium
400mg
(17%)
Potassium
294mg
(8%)
Fiber
0.1g
(0%)
Sugar
48g
(96%)
Vitamin A
108IU
(2%)
Vitamin C
1mg
(1%)
Calcium
29mg
(3%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 300
% Daily Value*
| Serving | 1g | |
| Calories | 300kcal | 15% |
| Carbohydrates | 52g | 17% |
| Protein | 17g | 34% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 58mg | 19% |
| Sodium | 400mg | 17% |
| Potassium | 294mg | 6% |
| Fiber | 0.1g | 0% |
| Sugar | 48g | 96% |
| Vitamin A | 108IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.