20-Minute One-Pan Chicken Teriyaki Recipe (No Bottled Sauce Here) by Ann Marie Patitucci
My family loves chicken teriyaki. I’ve made it with store-bought teriyaki sauce, but I find that homemade teriyaki is much better. This teriyaki chicken recipe allows me to make it homemade quickly and easily. Win-win!
Serve this chicken stir fry with white rice, brown rice, fried rice, Asian noodles or even quinoa. Pack up the leftovers for lunch the next day.
Cuisine: Japanese
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 1 1/4 pounds boneless skinless chicken breasts, diced into 1-inch cubes
- 1 tablespoon olive oil
- 1/4 cup low-sodium soy sauce
- 1/4 cup water
- 2 tablespoons honey
- 1 1/2 tablespoons packed light brown sugar
- 1 tablespoon rice wine vinegar
- 1/4 teaspoon toasted sesame oil
- 2 teaspoons minced garlic
- 2 teaspoons peeled and minced fresh ginger
- 2 teaspoons cornstarch
- sesame seeds, for serving (optional)
Here’s how to make it:
- Heat olive oil in a nonstick skillet over medium-high heat. Add chicken and let brown on bottom, about 3 to 4 minutes, then flip and continue to cook about 3 minutes longer, or until center temperature reaches about 160 degrees F.
- While chicken is cooking, in a small bowl whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch.
- Add the sauce in with the cooked chicken and stir. Continue to cook and toss until sauce has thickened, about 60 seconds. Garnish with sesame seeds.
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