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Easy Teriyaki Chicken
Tender, juicy chicken breasts are doused in a sweet yet savory glaze and seared to perfection.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 325 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
- 1 1/2 pounds chicken breast roughly two large chicken breasts
- 1/2 cup soy sauce
- 3 tablespoons brown sugar measured packed
- 2 teaspoons minced garlic
- 2 teaspoons pressed ginger root or minced ginger
- 1 tablespoon honey
- 2 tablespoons rice wine vinegar
- 1 tablespoons oil
- 1 1/2 teaspoons sesame oil
- 1 teaspoon cornstarch
- 1 tablespoons sesame seeds optional garnish
- 1/4 cup green onion diced - optional garnish
Instructions
- Prep the chicken by patting it dry with a paper towel. Cut the chicken breast into 1 inch pieces, making them as even as possible. Set aside.
- In a bowl, pour in the soy sauce, brown sugar, garlic, ginger, sesame oil, rice wine vinegar, and honey. Whisk the mixture until everything is combined.
- Heat a skillet over medium heat and drizzle in the olive oil. Evenly spread out the chicken in the skillet and brown each side for 1-2 minutes.
- Reduce the heat to low. Take the cornstarch and whisk it into the sauce mixture and pour over the chicken in the skillet. Coat the chicken evenly in the sauce and allow to begin to simmer. The sauce should thicken* up by this point and will look glossy. Remove from heat and serve over rice. Spoon on extra sauce right over the chicken. Top with the green onion and sesame seeds. Serve with a side of steamed broccoli and edamame.
Cup of Yum
Notes
- Chicken - When cooking the chicken, allow some space between the pieces.
- *Sauce - If the sauce is still too thin and not like a glaze after 2-3 minutes, then sprinkle in another teaspoon of cornstarch and whisk to combine. This will thicken it up right away.
- Storage – Store the leftover teriyaki chicken in an airtight container in the fridge for about 3 days. You can reheat it in 30 second intervals in the microwave, and serve over rice, with veggies again.
Nutrition Information
Calories
325kcal
(16%)
Carbohydrates
17g
(6%)
Protein
40g
(80%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
0.04g
Cholesterol
109mg
(36%)
Sodium
1822mg
(76%)
Potassium
738mg
(21%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
114IU
(2%)
Vitamin C
4mg
(4%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 325
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 17g | 6% |
| Protein | 40g | 80% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 109mg | 36% |
| Sodium | 1822mg | 76% |
| Potassium | 738mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 114IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.