Easy Teriyaki Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
333 kcal
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Course
Main Course
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Cuisine
Asian-American Fusion
Easy Teriyaki Chicken
Description
The chicken breast is cut into roughly 1-inch pieces, seasoned with garlic powder and pepper, and coated evenly with cornstarch. It is cooked in batches in olive oil, allowing the pieces to brown and develop a slight crust. After all chicken is cooked and removed, the pan returns to heat and the chicken is combined with a teriyaki sauce made by whisking brown sugar, freshly grated ginger, minced garlic, mirin, soy sauce, rice vinegar, water, and cornstarch as a thickener.
The mixture is simmered until the sauce thickens and coats the chicken pieces beautifully. The dish is served over rice and finished with optional scallions and sesame seeds, adding freshness and nuttiness. The flavor balance relies on the sweetness of brown sugar and mirin, the sharpness of ginger and garlic, and the savory soy sauce base.
Mirin used can be the typical grocery store variety found in the Asian foods aisle. Fresh ginger is easier to grate if frozen and then grated with a fine microplane grater, a practical tip for preparation.
Ingredients
- 2 chicken breast cut into 1" pieces
- 1/2 teaspoon garlic powder
- black pepper to taste
- 3 tablespoons cornstarch
- 3 tablespoons olive oil divided
- scallion to taste, garnish, optional, chopped scallions
- sesame seeds to taste, garnish, optional, chopped scallions
Sauce Ingredients:
- 1/4 cup brown sugar packed
- 1 teaspoon ginger grated fresh
- 2 cloves garlic minced
- 3 tablespoons mirin see note
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar or apple cider vinegar
- 1/2 cup water
- 1 tablespoon cornstarch
Instructions
- Add the sauce ingredients to a small bowl and whisk together.
- Cut the chicken into about 1" pieces and add it to another bowl. Add the garlic powder and pepper and stir until coated, then add the cornstarch and stir again to coat.
- Add 2 tablespoons of oil to a skillet. Let it heat for a few minutes over medium-high heat. Cook the chicken in 2 batches (don't crowd the pan). Cook the chicken for 4 minutes and then flip (I use tongs to make it easy) and cook for another 3-4 minutes or so. Chicken should be browned and cooked through (165F). Transfer chicken to plate. For the second batch, I add another tablespoon of olive oil to the pan.
- Once the second batch of chicken is done, add the chicken that's on the plate back to the pan. Stir in the sauce and let it bubble for a minute or so, until thickened. Serve immediately over rice with scallions & sesame seeds sprinkled on top.
Notes
- Mirin is a sweet cooking rice wine; the common grocery store variety works well for this recipe.
- Freezing fresh ginger makes it easier to grate finely using a microplane grater or zester.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 27g | 9% |
| Protein | 25g | 50% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 72mg | 24% |
| Sodium | 738mg | 31% |
| Potassium | 455mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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