Easy Teriyaki Chicken
This easy Teriyaki Chicken recipe is perfect for a quick weeknight dinner. The tender chicken is coated in a sweet and savory teriyaki sauce and is best served with steamed rice and vegetables.
Equipment
- 1 large skillet or frying pan
- 1 measuring cups
- 1 measuring spoons
- 1 whisk
- 1 cutting board
- 1 serving plates
Ingredients
- 4 pieces boneless skinless chicken breasts About 1.5 pounds.
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds For garnish.
- 2 pieces green onions, chopped For garnish.
Instructions
- In a bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined to create the teriyaki sauce.
- Place the chicken breasts in a large skillet over medium heat. Cook for about 5 minutes on each side until browned and cooked through, reaching an internal temperature of 165°F (75°C).
- Pour the teriyaki sauce over the cooked chicken in the skillet. Bring to a simmer and let it cook for about 3-4 minutes, allowing the flavors to meld.
- In a small bowl, mix the cornstarch with water to create a slurry. Pour this into the skillet and stir until the sauce thickens, about 2 minutes.
- Remove the skillet from heat and let it sit for a minute. Slice the chicken and serve on a plate drizzled with extra teriyaki sauce, then sprinkle with sesame seeds and chopped green onions.
- Pair with steamed rice and your favorite vegetables for a complete meal.
Notes
For extra flavor, marinate the chicken in the teriyaki sauce for 30 minutes before cooking.
You can also add vegetables like bell peppers or broccoli to the skillet along with the chicken to create a stir-fry.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.