Description
A savory and slightly sweet teriyaki chicken made with a homemade teriyaki sauce. Perfect served over rice or with vegetables for a quick and delicious meal.
Ingredients
- 1 1/4 lbs. boneless skinless chicken breasts
- 1 Tbsp olive oil
- 1/4 cup low-sodium soy sauce
- 1/4 cup water
- 2 Tbsp honey
- 1 1/2 Tbsp packed light brown sugar
- 1 Tbsp rice vinegar
- 1/4 tsp toasted sesame oil
- 2 tsp peeled and minced fresh ginger
- 2 tsp peeled and minced fresh garlic
- 2 tsp cornstarch
- Sesame seeds and chopped green onions for serving
Instructions
- In a small bowl, whisk together soy sauce, water, honey (or brown sugar), rice vinegar, garlic, and ginger to make the teriyaki sauce.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken pieces and cook until browned and cooked through, about 6-8 minutes.
- Pour the teriyaki sauce over the chicken and bring to a simmer.
- In a separate small bowl, mix cornstarch with cold water to make a slurry. Stir into the sauce and cook until thickened, about 1-2 minutes.
- Garnish with sesame seeds and green onions if desired. Serve over rice or with steamed vegetables.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- Adjust the sweetness by adding more or less honey or brown sugar to taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For extra flavor, marinate the chicken in half of the teriyaki sauce for 30 minutes before cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 8g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 85mg