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Teriyaki Chicken Recipe

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4.3 from 23 reviews

This Teriyaki Chicken recipe offers a quick and flavorful meal featuring tender bite-sized chicken pieces coated in a homemade sweet and savory teriyaki sauce. Ready in just 30 minutes, it’s perfect for a weeknight dinner served over rice or noodles.

Ingredients

Chicken

  • 1 tablespoon olive oil
  • 1 1/4 pounds boneless skinless chicken breasts, cut into bite sized pieces
  • 3/4 teaspoon kosher salt (or to taste)
  • Black pepper to taste

Teriyaki Sauce

  • 3 tablespoons low sodium soy sauce (tamari for gluten-free)
  • 3 tablespoons water
  • 3 tablespoons maple syrup (use 4 tablespoons for a sweeter sauce)
  • 2 tablespoons rice vinegar
  • 1/2 – 1 teaspoon sriracha (optional)
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 2 teaspoons cornstarch + 1 tablespoon cold water (whisked together)

Instructions

  1. Prepare the Teriyaki Sauce: In a measuring glass or bowl, whisk together soy sauce, water, maple syrup, rice vinegar, sriracha (if using), ground ginger, garlic powder, and the cornstarch slurry (2 teaspoons cornstarch mixed with 1 tablespoon cold water). Set this mixture aside to be added later.
  2. Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Season the bite-sized chicken pieces with kosher salt and black pepper. Add the chicken to the skillet in a single layer, cooking without stirring for 3 minutes to allow browning.
  3. Flip and Continue Cooking: Flip the chicken pieces and cook for another 3 to 4 minutes or until fully cooked through and no longer pink inside.
  4. Add the Teriyaki Sauce: Reduce the heat to medium. Whisk the teriyaki sauce mixture again in case the cornstarch has settled, then pour it into the skillet. Stir continuously as the sauce thickens and coats the chicken evenly, about 1 to 2 minutes.
  5. Finish and Serve: Remove the skillet from heat. Optionally garnish the chicken with sesame seeds and chopped green onions. Serve hot over cooked rice or noodles for a complete meal.

Notes

  • For a gluten-free version, use tamari instead of regular soy sauce.
  • Adjust maple syrup quantity for preferred sweetness.
  • Sriracha is optional; omit or adjust for spice tolerance.
  • Add vegetables like bell peppers or broccoli for more nutrition.
  • Use freshly grated ginger instead of ground ginger for a more vibrant flavor.
  • Ensure chicken is cooked through to an internal temperature of 165°F (74°C).
  • To thicken sauce further, let it simmer a little longer but avoid burning.

Find it online: https://justsosavory.com/teriyaki-chicken-recipe/