5.0 from 15 votes
Teriyaki Chicken Recipe
This quick, easy teriyaki chicken recipe builds flavor with a simple 10-minute marinade, then drenched in homemade teriyaki sauce, so sweet and spicy.
Prep Time
10 mins
Cook Time
10 mins
Marinating Time
10 mins
Servings: 4
Calories: 293 kcal
Course:
Main Course
Cuisine:
Chinese , American
Ingredients
- 1 pound chicken breast chopped into bite-sized pieces (you can use chicken thighs as well)
- 1 tablespoon sesame oil
- 1 Jalapeno pepper chopped
- 3 teaspoons minced garlic
- 2 teaspoon minced fresh ginger
FOR THE TERIYAKI MARINADE & SAUCE
- 3/4 cup soy sauce
- 1/4 cup brown sugar
- 3 tablespoons mirin or use white vinegar
- 1 tablespoon honey optional for extra sweet
- 1 tablespoon chili flakes omit if you don't want extra spicy
- 1 teaspoons sesame oil
- Fresh chopped herbs, sesame seeds, spicy chili flakes for serving
Instructions
- Whisk all of the marinade ingredients together in a large bowl.
- Submerge your chicken completely in the marinade in a bowl and cover, or seal it with the marinade in a plastic bag. Marinate in the refrigerator for at least 10 minutes until ready to cook. If you want more flavor penetration, marinate for 2 hours, or overnight in the refrigerator.
- When you’re ready to cook, heat the oil in a large pan to medium-high heat. Add the peppers and cook for 4-5 minutes.
- Add the garlic and ginger and cook for 1 minute, stirring.
- Add the chicken, reserving the marinade, and stir-fry for 4-5 minutes, stirring a bit, until the chicken is cooked through.
- Pour the sauce over the cooked chicken and simmer for 10 minutes to let the flavors develop.
- Serve over rice, if desired, or enjoy it on its own. Garnish with fresh herbs, sesame seeds and chili flakes.
Cup of Yum
Notes
- For a Thicker Teriyaki Sauce: Swirl in a slurry of 1 tablespoon corn starch mixed with 2 tablespoons water and simmer for a thicker sauce.
- You'll get GREAT flavor with this sauce based on the ingredients combination alone, but the heat factor is adjustable by the inclusion of chili flakes.
- Use hotter peppers to really up that heat factor, or sprinkle in a spicy chili powder to your preference. You can lower the heat by skipping the chili flakes altogether.
- Calories are estimated without rice.
Nutrition Information
Calories
293kcal
(15%)
Carbohydrates
28g
(9%)
Protein
29g
(58%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
73mg
(24%)
Sodium
2697mg
(112%)
Potassium
596mg
(17%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
661IU
(13%)
Vitamin C
7mg
(8%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 293
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 29g | 58% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 2697mg | 112% |
| Potassium | 596mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 661IU | 13% |
| Vitamin C | 7mg | 8% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.