Quick & Easy Teriyaki Chicken
Quick & easy teriyaki chicken features tender cubed chicken breasts and a simple homemade teriyaki sauce. This delicious dinner is ready in just 15 minutes!
Yield: 4 servings
Ingredients
- 1 ½ lbs. boneless, skinless chicken breasts, cut into 1-inch cubes
- Salt and black pepper
- 2 teaspoons extra-virgin olive oil
For the sauce:
- 1 cup water
- ¼ cup low-sodium soy sauce
- 2 tablespoons light brown sugar
- 1 tablespoon honey (or more brown sugar)
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger (or sub ¼ teaspoon ground ginger)
For the cornstarch slurry:
- 2 tablespoons cornstarch
- ¼ cup cold water
Instructions
- Season the cubed chicken with salt and pepper. (Go easy on the salt since there’s a lot of sodium in the soy sauce.)
- Heat oil in a large skillet over medium high heat. Add the chicken and sauté for 3-4 minutes, then turn the pieces over and cook for another 3-4 minutes, until the chicken is almost cooked through.
- Meanwhile, add the water, soy sauce, sugar, honey, garlic and ginger to a small saucepan over medium heat. Heat and whisk until the sugar is dissolved, about 1 minute.
- In a small bowl, combine the cornstarch and water. Add it to the pan with the sauce and whisk it in. Heat over medium until the sauce has thickened, about 5-6 minutes.
- Pour the sauce over the chicken in the skillet and cook for 2-3 more minutes, until chicken is cooked through and sauce is reduced.
- Serve the chicken with extra sauce drizzled over top.
Notes
Soy sauce: I recommend low-sodium soy sauce to control the sodium in the sauce. You can also use a soy sauce substitute such as tamari or coconut aminos, depending on your needs.
Sugar/honey: The sauce recipe calls for both light brown sugar and honey. However, you can skip the honey and just add some extra brown sugar if needed.
Ginger: Fresh ginger is great, but you can substitute ground ginger if that’s all you have on hand.
Spicy: You could add some red pepper flakes to this sauce if you want a little kick to your teriyaki chicken.
Chicken: The recipe calls for boneless, skinless chicken breasts, but you could substitute chicken thighs if you prefer. Or use a mix of both.
Serving ideas:
- Serve over rice or cauliflower rice with extra sauce. Or serve over quinoa or some rice noodles or a long, thin noodle like angel hair.
- Add your favorite steamed veggie - or use a frozen veggie mix or just some frozen peas.
- Once cooled, the chicken and sauce can be stored, covered, in the refrigerator for up to 3-4 days.
- Reheat in the microwave or in a small pan on the stove and serve.
- You can also freeze the leftovers for up to 5-6 months. Store in a freezer-safe container that’s been labelled and dated. Defrost overnight in the refrigerator and then heat before serving.
Video
Nutrition
Serving: 1serving | Calories: 365kcal | Carbohydrates: 15g | Protein: 54g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 145mg | Sodium: 850mg | Sugar: 10g
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