Teriyaki Chicken

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5 from 10 votes

Our easy teriyaki chicken whips up in minutes for the perfect take-out-inspired dinner any night of the week!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Chinese

Servings:

Author: Kristyn Merkley

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 ½ 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 mixture 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.
Add sauce to the skillet with the chicken and cook for about 5 minutes to thoroughly coat chicken.

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.

Prep 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 or freezer until you're ready to make the meal.

Store leftovers in an airtight container in the fridge for 3-4 days. or freeze in an airtight freezer-safe container for up to 3 months. Reheat in the microwave or a skillet on the stove.

Nutrition