Teriyaki Chicken
User Reviews
4.5
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
4
-
Calories
346 kcal
-
Course
Main Course
-
Cuisine
American
Teriyaki Chicken
Description
This Teriyaki Chicken recipe begins by browning chopped chicken breasts in cooking oil until golden on both sides but not fully cooked. The sauce blends low-sodium soy sauce, rice vinegar, sesame oil, light brown sugar, honey, ground ginger, minced garlic, and red pepper flakes. These are cooked together until the sauce boils gently and thickens.
After the sauce thickens, the chicken is returned to the pan to cook fully while absorbing the sauce's flavors. The cornstarch slurry of cornstarch and water is added during cooking to achieve a smooth glaze coating the chicken evenly.
Serve the teriyaki chicken garnished with chopped green onions over hot cooked rice, paired with steamed mixed vegetables if desired. The combination offers a harmonious mix of sweet, salty, and umami-rich notes, with tender chicken pieces and a lightly thickened sauce.
The recipe allows flexibility such as making the sauce ahead, freezing raw chicken with sauce for later cooking, or adapting for slow cooker preparation. Using gluten-free soy sauce makes it suitable for gluten-free diets. Portion guidance helps with serving size planning.
Ingredients
- 1-2 Tablespoons neutral cooking oil generic cooking oil
- 2 large chicken breast chopped, boneless skinless
- 1 cup soy sauce low-sodium
- 1/4 cup rice vinegar
- 2 Tablespoons sesame oil
- 1/2 cup light brown sugar
- 2 Tablespoons honey
- 1 1/2 teaspoons ground ginger
- 2 cloves garlic , minced
- 3 teaspoons cornstarch mixed together to make a cornstarch slurry, + 3 teaspoons water
- ¼ - ½ teaspoon red pepper flakes crushed
For serving:
- 1 green onion , chopped, for garnish
- 3 cups rice hot cooked
- mixed vegetables optional, steamed
Instructions
- Brown Chicken: Heat oil in skillet over medium-high heat. Add chicken and cook until browned on both sides (doesn’t need to be cooked all the way through). Remove to a plate and cover.
- Cook sauce: Add the remaining ingredients to the skillet then stir well to combine. Cook over medium heat until it comes to a low boil. Boil for 1 minute. The sauce should be thick enough to coat the back of the spoon.
- Combine: Stir in chicken and cook for a few more minutes, just until chicken is cooked through.
- Serve: Garnish with chopped green onion. Serve over cooked rice, with steamed vegetables on the side.
Notes
- Serving size is approximately half a chicken breast with a quarter cup of sauce and three-quarters cup of cooked white rice.
- Add vegetables by sautéing stir-fry vegetables after browning the chicken and before adding sauce.
- Teriyaki sauce can be prepared up to a week in advance and refrigerated before use.
- Freeze raw chicken with sauce in a freezer-safe container for up to three months; thaw overnight before cooking.
- For a slow cooker version, cook chicken on low for 3-4 hours, shred, then thicken sauce with cornstarch slurry before serving.
- Use gluten-free soy sauce for dietary adaptations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 18g | 36% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 36mg | 12% |
| Sodium | 2372mg | 99% |
| Potassium | 503mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 84IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
