Description
A quick and easy one-pan teriyaki chicken recipe that rivals your favorite take-out. Ready in just 15 minutes with no marinating required.
Ingredients
- 1¼ lbs boneless skinless chicken breasts, diced into 1-inch cubes
- 1 tablespoon olive oil
- ¼ cup low-sodium soy sauce
- ¼ cup water (or use 2 Tbsp water + 2 Tbsp Mirin for more flavor)
- 2 tablespoons honey
- 1½ tablespoons packed light brown sugar
- 1 tablespoon rice vinegar
- ¼ teaspoon toasted sesame oil
- 2 teaspoons peeled and minced fresh ginger
- 2 teaspoons peeled and minced fresh garlic (about 2 cloves)
- 2 teaspoons cornstarch
- Sesame seeds (for garnish)
- Chopped green onions (for garnish)
Instructions
- Heat 1 tablespoon olive oil in a 12-inch non-stick skillet over medium-high heat.
- Add the diced chicken to the hot skillet and let it brown on one side for about 3-4 minutes.
- Flip the chicken pieces over and cook for an additional 3 minutes until cooked through (160°F internal temperature).
- While the chicken cooks, whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, minced ginger, minced garlic, and cornstarch in a small bowl.
- Once the chicken is nearly cooked, pour the sauce mixture into the skillet.
- Continue tossing the chicken until the sauce thickens, about 30-60 seconds.
- Remove from heat and serve immediately with garnish.
Notes
Serve over rice or in lettuce wraps. This dish pairs well with steamed vegetables or stir-fried options.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Japanese