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–+ servings

Easy Teriyaki Chicken with Sticky Homemade Sauce

A quick and delicious teriyaki chicken dish with a sweet and savory homemade sauce, perfect for busy nights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless skinless chicken breasts, cut into bite-size pieces Cut the chicken into even bite-size pieces for uniform cooking.
  • 2 tbsp olive oil For cooking the chicken.
  • 0.5 cup low-sodium soy sauce Can use regular soy sauce but will make the dish saltier.
  • 0.25 cup honey Adjust the sweetness by adding more or less.
  • 0.25 cup water
  • 2 tbsp rice vinegar
  • 1 tbsp cornstarch To help thicken the sauce.
  • 1 tbsp minced fresh ginger
  • 2 cloves garlic, minced
  • Sliced green onions For garnish.
  • Sesame seeds For garnish.

Method
 

Cooking the Chicken
  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Add the chicken pieces and cook until browned and cooked through, about 6-8 minutes, stirring occasionally.
Making the Sauce
  1. In a bowl, mix together the soy sauce, honey, water, rice vinegar, cornstarch, ginger, and garlic to make the teriyaki sauce.
  2. Pour the sauce over the cooked chicken in the skillet, stir well to coat the chicken, and bring the mixture to a boil.
  3. Reduce the heat and let it simmer for about 5 minutes or until the sauce thickens, stirring occasionally.
Serving
  1. Remove from heat and garnish with sliced green onions and sesame seeds before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 1.5gSodium: 600mgSugar: 15g

Notes

Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. Thaw in the refrigerator before reheating.

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