20-Minute Teriyaki Chicken
I used to rely on bottled teriyaki sauce for quick weeknight meals, but I always found them simultaneously too salty and sweet. It turns out that making your own sauce from scratch is extremely easy and can come together in the same pan you cook the chicken in.
For this recipe, we are using chicken breasts because they are lean and quick to prep. The trick to keeping them juicy is to cut them into bite-sized pieces and sear them quickly before tossing them in the sauce.
This recipe uses pantry staples like soy sauce, honey, fresh garlic, and ginger to create that classic glossy, savory-sweet glaze. The only “unique” ingredient would be the mirin, which can be substituted with other pantry ingredients. Serve this over a bowl of steamed white rice with some quick veggies on the side, and dinner is done in about 20 minutes after all is said and done.
20-Minute Teriyaki Chicken
Course: DinnerDifficulty: Easy4
servings10
minutes10
minutes20
minutesA 20-minute recipe for easy Teriyaki Chicken using lean chicken breasts. The meat is seared quickly and tossed in a homemade glossy, sweet, and savory glaze. It is a faster, fresher, and healthier alternative to takeout.
Ingredients
- For the Chicken:
2 lbs boneless, skinless chicken breasts (cut into 1-inch bite-sized pieces)
Salt and black pepper to taste
1 tbsp vegetable oil (for searing)
- For the Sauce:
1/2 cup low-sodium soy sauce
1/4 cup packed light brown sugar (or honey)
1/4 cup water (or chicken broth)
2 Tbsp mirin (Substitute: 1 Tbsp rice vinegar + 1 tsp sugar)
3 cloves garlic, minced
1 tsp fresh grated ginger (or 1/2 tsp ground ginger)
- Cornstarch Slurry:
1 Tbsp cornstarch mixed with 1 Tbsp cold water
Optional Garnish: Toasted sesame seeds and sliced green onions
Directions
- Pat the chicken breasts dry with paper towels. Cut them into 1-inch uniform bite-sized chunks. Season lightly with salt and pepper.
- Heat the oil in a large pan over medium-high heat. Add the chicken in a single layer (may need to cook in two batches depending on the pan size). Sear for 2-3 minutes per side until golden brown. Move chicken pieces to a plate.
- In the same skillet, lower the heat to medium. Add the soy sauce, brown sugar, water, mirin (or rice vinegar + sugar), garlic, and ginger. Whisk together, making sure any browned bits from the bottom of the pan are incorporated. Bring to a simmer.
- Whisk your cornstarch slurry into the sauce. Cook for about 1 minute, whisking constantly, until the sauce thickens and looks glossy.
- Add the seared chicken pieces back into the pan. Toss well to coat everything in the sticky glaze. Cook for just 1-2 minutes until the chicken is hot and cooked through.
- Serve immediately over steamed rice and garnish with sesame seeds and green onion if desired.
Notes
- Chicken breast is lean and dries out quickly, so don’t worry if it’s not 100% cooked through yet. It will finish in the sauce.
