Teriyaki Chicken

Total Time Prep: 15 mins. Cook: 15 mins.
Yield 4 servings
Test Kitchen Approved
Skip the bottled sauce and make our teriyaki chicken recipe from scratch with fresh and flavorful ingredients.

Ingredients

  • 2 tablespoons canola oil
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2 in. pieces
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup packed brown sugar
  • 2 garlic cloves, minced
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 1 teaspoon minced fresh gingerroot
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup cold water
  • 2 tablespoons cornstarch
  • 1/2 cup chopped green onions
  • 2 tablespoons sesame seeds
  • Hot cooked rice, for serving

Directions

  1. Heat oil in a large skillet or wok over medium-high heat. Add chicken breast; cook 2-3 minutes per side or until lightly browned. Transfer to a plate; set aside.
  2. To the skillet, add soy sauce, brown sugar, garlic, honey, rice vinegar, sesame oil, ginger, salt and black pepper. Whisk together; increase heat to medium-high. Simmer 4-5 minutes, stirring frequently.
  3. In a small bowl, whisk together water and cornstarch; pour into the sauce. Whisk into the sauce; cook until thickened, 1-2 minutes. Add chicken back to the skillet; cook 4-5 minutes or until chicken is cooked through. Sprinkle green onion and sesame seeds on chicken. Serve over rice, if desired.

Nutrition Facts

1 serving: 427 calories, 15g fat (2g saturated fat), 94mg cholesterol, 1507mg sodium, 33g carbohydrate (25g sugars, 1g fiber), 38g protein.

It's surprisingly easy to make your own sweet and savory teriyaki sauce at home, and it's fantastic in this quick chicken stir-fry dish. It has become one of my go-to weeknight recipes! —Nancy Mock, Southbridge, Massachusetts
Recipe Creator
Community Cook

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