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Teriyaki Chicken
4.9 from 399 votes

Teriyaki Chicken

This teriyaki chicken recipe uses diced boneless, skinless chicken breasts cooked in a skillet and finished with a homemade teriyaki sauce made from soy sauce, honey, brown sugar, rice vinegar, and sesame oil. Fresh ginger and garlic add depth, while cornstarch thickens the sauce, creating a glossy coating. The dish can be garnished with sesame seeds and green onions.

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4
Course: Main Course
Cuisine: Japanese

Ingredients

  • 1 1/4 lbs. chicken breast diced into 1-inch cubes, boneless, skinless
  • 1 Tbsp olive oil
  • 1/4 cup soy sauce low-sodium
  • 1/4 cup water
  • 2 Tbsp honey
  • 1 1/2 Tbsp light brown sugar packed
  • 1 Tbsp rice vinegar
  • 1/4 tsp sesame oil toasted
  • 2 tsp fresh ginger peeled and minced
  • 2 tsp garlic 2 cloves, peeled and minced fresh
  • 2 tsp cornstarch
  • sesame seeds for serving (optional, chopped
  • green onion for serving (optional, chopped

Instructions

    Cup of Yum
  1. Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
  2. Add in chicken and let brown on bottom about 3 - 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes longer.
  3. While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch.
  4. Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about 30 - 60 seconds longer. 
  5. Serve warm garnished with green onions and sesame seeds if desired.

Notes

  • For more flavor, substitute half the water with 2 tablespoons Mirin.