No need to spring for frozen dinners or takeout. Teriyaki chickenMade with chicken thighs or breasts in a gooey sweet teriyaki sauce, served with brown rice and frozen veggies (hello shortcut!), this is a quick dinner that doesn’t sacrifice nutrition or taste.
When someone asks me how I’m doing, I try to say something more meaningful than “I’m busy.”
We are all so busy that making dinner is often one of the first things we do when trying to prioritize life.
With Teriyaki Chicken, you can have a square meal on your table in just 20 minutes.
Healthy and easy homemade teriyaki chicken
There is always a need for quick and healthy one-pan dinners.
Densely packed with veggies, little butter or oil, and served over healthy whole grain rice (or noodles), this teriyaki chicken is a healthy, wholesome meal.
And most importantly, it tastes great.
Plenty of vegetables
- The bagged steamed vegetables are the secret ingredient, so you don’t need to chop them too much.
- For a teriyaki chicken stir-fry made with vegetables sautéed in a dish rather than opting for bagged steamed vegetables on the side, see Teriyaki Chicken Stir Fry.
this source is the boss
- Teriyaki chicken sauce is made from soy sauce, honey, rice vinegar, ginger, garlic and chili flakes.
- While you may be tempted to use bottled teriyaki sauce for shortcuts, it’s really easy to make your own.
- By creating your own sauce, you can adjust the sugar content, sweetness and spiciness.
How to make teriyaki chicken
Whisk up the homemade teriyaki sauce while the chicken sizzles, steam the veggies, stir everything up, and serve POOF, dinner.
- chickenBoneless, skinless chicken breasts or thighs can be used. Both are healthy, lean proteins. The thigh meat is juicier, so I like it.
- soy sauceChoose low sodium so you can control your salt intake.
- HoneyBottled teriyaki sauce is loaded with sugar. This from scratch teriyaki sauce is naturally sweetened with honey. It’s sweet enough without brown sugar.
- rice vinegarAdds sourness to the sauce.
- garlicFresh minced garlic is also an essential ingredient in making this teriyaki.
- GingerTake about an inch of ginger, peel and chop. The difference in taste is worth seeing! Alternatively, look for fresh ginger in tubes in the refrigerated section, or look for frozen ginger cubes.
- cornstarchWhen you coat the chicken and whisk it into the sauce to create a slurry of cornstarch, the cornstarch makes the sauce thick and glossy.
- red pepper flakesIf you want to add a kick of heat.
- oilUse a neutral flavored oil with a high smoke point, such as canola or grapeseed oil.
Do not use olive oil for frying. If the chicken is hot enough to burn, the oil will burn.
- green onionAdd a bite.
- Sprinkle chicken with soy sauce, salt, and pepper.
- Stir in cornstarch.
- Combine water, honey, rice vinegar, garlic, ginger, chili flakes, soy sauce and cornstarch.
- brown chicken.
- Add the sauce, mix and simmer until thickened.
- Stir in scallions. Serve hot with rice, steamed vegetables, and green onions. fun!
- to the storeRefrigerate teriyaki chicken in an airtight container for up to 4 days.
- reheatReheat leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
- To freezeTeriyaki chicken can be frozen in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
meal prep tips
Preparing the chicken and sauce in advance makes dinner time super fast. Cut chicken into bite-sized pieces and store in a ziplock bag in the refrigerator. Mix the ingredients for the sauce in a measuring cup, cover with plastic wrap and store in the refrigerator.
Compatibility with teriyaki chicken
- pan. With its high sides and rounded bottom, the wok is the perfect stir-fry tool as ingredients can be easily flipped and flipped without spilling over the edges. In addition, it provides uniform heat distribution.
- glass measuring cupDoubles as a mixing bowl.
- whiskIt is recommended that a smaller whisk is easier to handle.
Feed your family (and your sanity) tonight with quick and easy teriyaki chicken.
There are Chinese dishes that use soy sauce, but teriyaki chicken is a Japanese dish. Teriyaki chicken is Japanese, where “teri” means shine and “yaki” means grilled or broiled.
You can think of soy sauce as a seasoning, and teriyaki sauce as a glaze or marinade. Teriyaki sauce is a salty-sweet sauce seasoned with soy sauce, sugar, sake, and mirin.
- 1 1/4 lb boneless skinless chicken thigh or breast cut into bite size pieces
- 1/4 cup 1 tablespoon of reduced-salt soy sauce, Divided
- 1/4 tea spoon kosher salt
- 1/4 tea spoon ground black pepper
- 3 tea spoon cornstarch Divided
- 1/4 cup water
- 3 tablespoon Honey
- 1 tablespoon rice vinegar
- 1 tablespoon minced garlic about 3 cloves
- 1 tablespoon chopped ginger from about 1,1 inch pieces
- 1/4 tea spoon red pepper flakes plus additional flavors (optional)
- 1 tablespoon canola oil or similar neutral edible oil Grapeseed oil etc.
- 3 Chopped green onion 1/2 cup, split
- Stir-fried steam-in-bag vegetables for serving (as needed)
- cooked brown rice For serving (see Instant Pot Brown Rice)
Place the chicken in a bowl and sprinkle with 1 tablespoon soy sauce, salt and pepper. Stir to coat. Sprinkle with 1 teaspoon of cornstarch and stir again. set aside.
In a medium bowl with spout or large liquid measuring cup, combine water, honey, rice vinegar, garlic, ginger, red pepper flakes, remaining 1/4 cup soy sauce and 2 teaspoons cornstarch until smooth. Suit you. Installed near the stove.
In a large nonstick skillet or wok, heat the oil over medium-high heat. Once the oil is hot and crispy, add the chicken all at once. Bake for about 2-3 minutes until one side is crispy and browned. Then flip the chicken over and cook for an additional 2-3 minutes, until the chicken is nicely browned all over.
Towards the end of the cooking time, steam the vegetables (if using).
Pour in the sauce and stir to coat the chicken. Cook, stirring frequently, until the sauce thickens and has a gooey sheen, about 1 to 2 minutes. Stir in about two-thirds of the leeks. Serve with piping hot rice, steamed vegetables, and leftover green onions.
- store: Teriyaki chicken can be stored in an airtight container in the refrigerator for 4 days.
- reheat: Reheat leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
- To freeze: Freeze Teriyaki Chicken in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serving: 14’s (chicken only)calorie: 271kcalcarbohydrates: 17gprotein: 29gobesity: 9gsaturated fat: 2gPolyunsaturated fat: 2gMonounsaturated fat: FourgTrans fat: 0.04gcholesterol: 135mgpotassium: 456mgfiber: 1gsugar: 13gVitamin A: 162IUVitamin C: 2mgcalcium: 31mgiron: 2mg
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