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Chicken Teriyaki

A delightful Japanese dish featuring tender chicken in a savory, sweet soy glaze that's perfect for quick weeknight meals or special occasions.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1/2 cup soy sauce Regular or low-sodium
  • 1/4 cup honey Can substitute with maple syrup or agave
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 tablespoon cornstarch (optional for thickening)
For Cooking and Garnish
  • 1 lb chicken breast, cut into bite-sized pieces
  • sesame seeds for garnish
  • green onions for garnish

Method
 

Preparation
  1. In a bowl, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir well until honey is completely incorporated into the liquid.
  2. Place the cut chicken pieces into a shallow dish or a zip-lock bag. Pour the marinade over the chicken, ensuring every piece is covered. Allow it to marinate for at least 15-30 minutes or up to 2 hours for deeper flavor.
Cooking
  1. Heat a large skillet or pan over medium heat. Transfer the marinated chicken (discarding excess marinade) to the pan. Cook for about 5-7 minutes, stirring occasionally until the chicken is cooked through and nicely caramelized on the outside.
  2. If you like your teriyaki sauce thicker, mix 1 tablespoon of cornstarch with a little of the leftover marinade until smooth. Pour it into the pan after the chicken is cooked and stir gently until thickened.
Serving
  1. Remove from heat. Transfer the Chicken Teriyaki to a serving dish. Garnish with sesame seeds and chopped green onions. Serve hot with steamed rice or vegetables.

Notes

For healthier options, use low-sodium soy sauce or tamari for a gluten-free version. Avoid overcrowding the pan to ensure even cooking. Leftovers can be stored in an airtight container for up to 4 days or frozen for up to 3 months.