Teriyaki Chicken Recipe

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5 from 8 votes

Teriyaki Chicken Recipe

Sweet + sour teriyaki chicken whips up in minutes for the perfect take-out-inspired dinner any night of the week!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Chinese

Servings:

Author: Lil' Luna

Ingredients

1 tablespoon olive oil
4 –5 boneless skinless chicken thighs, cubed

Teriyaki Sauce

1 cup water
¼ cup low-sodium soy sauce or tamari sauce
2 tablespoons honey
1 tablespoon pineapple juice optional
⅓ cup packed light brown sugar
1 teaspoon minced garlic
¼ teaspoon ground ginger
2 tablespoons cornstarch mixed with ⅓ cup cold water

Instructions

Heat oil in a large skillet over medium heat.
Add cubed chicken and cook, stirring, for 7–8 minutes, until no longer pink, browned, and a little crisped.
Meanwhile, make teriyaki sauce. Combine water, soy sauce, honey, pineapple juice, brown sugar, garlic, and ginger in a medium saucepan over medium heat.
Whisk cornstarch-water slurry until dissolved and add to the sauce.
Cook, stirring occasionally, for about 5 minutes, until sauce thickens. If the sauce becomes too thick, add more water to thin it out.

Video

Notes

Additions. Add some of your favorite veggies to the mix along with the chicken in Step 2. Broccoli florets, snap peas, bell peppers, and asparagus are all great additions that add flavor and nutrition.

Make ahead of time. Mix up the main sauce ingredients (soy sauce, honey, brown sugar, rice vinegar, sesame oil, ginger, and garlic) and cube the chicken the day before. Keep them in separate containers in the fridge until you're ready to make the meal.

Store. Be sure not to leave the chicken out for more than two hours. Store leftovers in an airtight container in the fridge for 3-4 days.

Freeze. in an airtight freezer-safe container for up to 3 months. Reheat in the microwave or in a skillet on the stove.

Nutrition