5 from 72 votes
Easy Teriyaki Chicken
Easy Teriyaki Chicken features bite-sized pieces of chicken breast coated with cornstarch and quickly pan-fried for a crisp exterior. The chicken is then tossed in a homemade teriyaki sauce made with brown sugar, fresh ginger, garlic, mirin, soy sauce, rice vinegar, and cornstarch slurry for thickening. Garnished with scallions and sesame seeds, this dish combines sweet, savory, and umami flavors with a sticky glaze and tender interior.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
333 kcal
Course:
Main Course
Cuisine:
Asian-American Fusion
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 333
% 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.