Description
This delicious Teriyaki Chicken recipe features tender bite-sized chicken pieces cooked to perfection in a savory, slightly sweet homemade sauce. Quick and easy to prepare, it is perfect for a weeknight dinner or meal prep, served best over steamed rice for a complete Asian-inspired dish.
Ingredients
Units
Scale
Protein
- 1 lb. boneless skinless chicken breast, cut into bite-size pieces
Sauces and Seasonings
- 1/4 cup soy sauce
- 1/4 cup light brown sugar, packed
- 2 cloves garlic, minced
- 2 Tbsp. rice vinegar
Other
- 1 Tbsp. olive oil
- Salt and pepper, to taste
- 1 Tbsp. cornstarch
Optional
- Steamed rice, for serving
Instructions
- Heat oil: In a large skillet, warm the olive oil over medium-high heat until shimmering, preparing for cooking the chicken.
- Cook chicken: Season the chicken pieces with salt and pepper. Add them to the skillet and cook, stirring frequently, until they are well browned and cooked through, about 7-8 minutes.
- Prepare sauce: In a small bowl, whisk together soy sauce, light brown sugar, minced garlic, rice vinegar, and cornstarch until smooth and the cornstarch is fully dissolved.
- Add sauce: Pour the sauce mixture into the skillet with the cooked chicken. Stir constantly until the sauce thickens and turns shiny, about 2-3 minutes.
- Serve: Transfer the teriyaki chicken to a serving dish and serve immediately over steamed rice for a satisfying meal.
Notes
- For extra flavor, add sliced green onions or sesame seeds on top before serving.
- If the sauce thickens too much, add a splash of water to loosen it before serving.
- To make it gluten-free, use gluten-free soy sauce or tamari.
- Perfect for meal prepping; refrigerate leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 320
- Sugar: 12g
- Sodium: 880mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
