Teriyaki Chicken
A simple, cozy teriyaki chicken that comes together in under 30 minutes with a rich homemade sauce, tender bites of chicken, and just the right balance of sweet and savory.
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Ingredients
- 1 lb boneless skinless chicken breasts cubed
- 4 tsp. olive oil separated
- ¼ tsp. pepper
- ½ tsp ground ginger
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ cup low sodium soy sauce
- ½ cup water
- 3 Tbsp. packed light brown sugar
- 2 Tbsp. rice vinegar
- 2 tsp. ground fresh ginger
- 2 tsp. minced garlic
- 2 Tbsp. honey
- 1 Tbsp. cornstarch
- 1 tsp. crushed red pepper flakes
- ¼ cup fresh micro greens for garnish
- orange slices for serving
- rice for serving
- steamed vegetables for serving
Instructions
- Step 1: Season the chicken - Start by placing your cubed chicken in a bowl and coating it with 1 tablespoon of olive oil. Sprinkle in the pepper, ground ginger, garlic powder, and onion powder. Give everything a good mix so each piece is evenly coated. Let it sit while you prepare the sauce so the flavors can settle in.
- Step 2: Make the sauce - In a separate bowl, whisk together the water, soy sauce, rice vinegar, honey, brown sugar, minced garlic, fresh ginger, and cornstarch. Take a moment here to make sure the cornstarch is fully dissolved so your sauce turns out smooth and glossy later.
- Step 3: Cook the chicken and finish the dish - Heat the remaining olive oil in a large pan over medium high heat. Add the chicken and cook until it is browned and cooked through, about 6 to 8 minutes. Pour in the sauce and let it simmer while stirring gently. You will see it start to thicken and coat the chicken. Once it reaches your desired consistency, remove from heat and sprinkle with red pepper flakes. Serve it over rice with steamed vegetables on the side, then finish with microgreens and fresh orange slices.
Notes
Nutrition Facts (Per Serving – Approximate)
- Calories: 280
- Protein: 26 g
- Carbohydrates: 18 g
- Sugar: 13 g
- Fat: 11 g
- Saturated Fat: 1.5 g
- Cholesterol: 70 mg
- Sodium: 620 mg
- Fiber: 0.5 g
Substitutions
- Chicken thighs: Swap chicken breasts for thighs if you prefer a juicier and more flavorful result.
- Tamari or coconut aminos: Use these instead of soy sauce to make the recipe gluten free.
- Maple syrup: Replace honey with maple syrup for a slightly different sweetness.
- Apple cider vinegar: Use this if you do not have rice vinegar on hand.
Variations
- Pineapple teriyaki: Add chunks of pineapple for a sweet and tangy twist.
- Vegetable loaded: Stir in broccoli, snap peas, or carrots directly into the pan.
- Spicy version: Increase the red pepper flakes or add a drizzle of chili sauce.
- Noodle style: Serve over noodles instead of rice for a different texture.
Tips and Tricks
- Cut evenly: Keep your chicken pieces similar in size so they cook evenly.
- Do not overcrowd the pan: Give the chicken space so it browns properly instead of steaming.
- Stir the sauce well: Make sure the cornstarch is fully mixed before adding it to the pan.
- Watch the heat: Keep it at medium high so the sauce thickens without burning.
- Taste before serving: Adjust sweetness or saltiness to your preference.
Serving Ideas
- Classic bowl: Serve over fluffy rice with steamed vegetables on the side.
- Lettuce wraps: Spoon the chicken into crisp lettuce leaves for a lighter option.
- Family style: Place everything in the center of the table and let everyone build their own plate.
- With noodles: Toss with cooked noodles for a comforting variation.
Storage and Make Ahead Tips
- Refrigerate leftovers: Store in an airtight container for up to 4 days.
- Reheat gently: Warm in a pan or microwave with a splash of water to loosen the sauce.
- Freeze for later: Freeze cooled chicken and sauce for up to 2 months.
- Prep ahead: You can mix the sauce ahead of time and store it in the fridge for up to 2 days.
Private Notes
