One-Pan Chicken Teriyaki Recipe Has 32 Grams of Protein Per Serving (20 Minutes) by Ann Marie G. Halstead
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My family loves chicken teriyaki. I’ve made chicken teriyaki 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!
Here is your shopping list for this high-protein dinner: boneless/skinless chicken breasts, olive oil, low-sodium soy sauce (or tamari for a gluten-free dinner), honey, light brown sugar, rice wine vinegar, fresh garlic, sesame oil, fresh ginger and cornstarch. (Check out the health benefits of protein.)
Boneless, skinless chicken breast pieces are quickly stir fried in a skillet or wok before a flavorful sauce is added in. The easy teriyaki sauce is made with low-sodium soy sauce, water, honey, light brown sugar, rice wine vinegar, toasted sesame oil, minced garlic, fresh ginger and cornstarch. The cornstarch helps thicken the sauce after it is added to the hot skillet with the chicken.
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. This 20-minute, one-pan chicken dinner is perfect for meal prepping, too.
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 light brown sugar, packed
- 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
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. (You could use boneless chicken thighs instead of breasts.)
- While chicken is cooking, in a small bowl whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch. (For a gluten-free dinner, use tamari instead of soy sauce.)
- 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, if desired. Store any leftovers in an airtight container and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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