Easy & Delicious Chicken Teriyaki: Quick Weeknight Meal

Name: Easy & Delicious Chicken Teriyaki: Quick Weeknight Meal
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Japanese
Ingredients: 2 pieces Chicken breast (cut into 1-inch cubes); 1/2 cup Soy sauce (low sodium); 1/4 cup Honey (or brown sugar); 2 cloves Garlic (minced); 1 tablespoon Ginger (grated); 1 tablespoon Cornstarch (for slurry); 2 tablespoons Water (for slurry); 1 tablespoon Vegetable oil (for cooking); 1 tablespoon Sesame seeds (for garnish); 2 stalks Green onions (sliced for garnish)

This quick and easy chicken teriyaki recipe brings a burst of savory-sweet flavor to your table, perfect for a delicious weeknight dinner. Tender chicken pieces are cooked in a rich, homemade teriyaki sauce and garnished with sesame seeds and green onions. A simple yet satisfying dish for the whole family.

#Chicken Teriyaki

#Asian Cuisine

#Easy Dinner

#Quick Recipe

#Stir-fry

Chicken browning in the pan

Recipe Information

10m

Prep Time

15m

Cook Time

25m

Total Time

Servings

Easy

Japanese

English

Nutrition (per serving)

350

Calories

35g

Protein

25g

Carbs

10g

Fat

Teriyaki sauce simmering with chicken

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Plated Chicken Teriyaki with garnish

Instructions

0/5 completed

1
Cut chicken breasts into 1-inch cubes. In a bowl, whisk together soy sauce, honey, minced garlic, and grated ginger to make the teriyaki sauce. In a separate small bowl, mix cornstarch with water to create a slurry.
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5m
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Cut chicken breasts into 1-inch cubes. In a bowl, whisk together soy sauce, honey, minced garlic, and grated ginger to make the teriyaki sauce. In a separate small bowl, mix cornstarch with water to create a slurry.
5m
Ensure chicken pieces are uniform for even cooking. For a richer flavor, marinate the chicken in a little of the teriyaki sauce for 15-20 minutes before cooking.
2
Heat vegetable oil in a large pan or wok over medium-high heat. Add the cubed chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through. Remove chicken from the pan and set aside.
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8m
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Heat vegetable oil in a large pan or wok over medium-high heat. Add the cubed chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through. Remove chicken from the pan and set aside.
8m
Don't overcrowd the pan; cook the chicken in batches if necessary to get a good sear.

3
Pour the prepared teriyaki sauce into the hot pan. Bring to a simmer, then slowly whisk in the cornstarch slurry. Cook, stirring constantly, for 1-2 minutes until the sauce thickens to your desired consistency.
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5m
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Pour the prepared teriyaki sauce into the hot pan. Bring to a simmer, then slowly whisk in the cornstarch slurry. Cook, stirring constantly, for 1-2 minutes until the sauce thickens to your desired consistency.
5m
If the sauce gets too thick, you can thin it out with a tablespoon of water or chicken broth.
4
Return the cooked chicken to the pan with the thickened teriyaki sauce. Toss gently to coat all the chicken pieces evenly. Cook for another 1-2 minutes to ensure the chicken is heated through and well-coated.
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2m
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Return the cooked chicken to the pan with the thickened teriyaki sauce. Toss gently to coat all the chicken pieces evenly. Cook for another 1-2 minutes to ensure the chicken is heated through and well-coated.
2m
Ensure the chicken is fully coated for maximum flavor.
5
Remove from heat. Garnish generously with sesame seeds and sliced green onions. Serve hot, preferably over steamed rice or noodles.
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1m
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Remove from heat. Garnish generously with sesame seeds and sliced green onions. Serve hot, preferably over steamed rice or noodles.
1m
A sprinkle of chili flakes can add a nice kick if you like a bit of spice.