
Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
35 mins
Cal/Serv:
284
First things first: teriyaki is more than just a sauce. It’s actually a cooking technique originating in Japan, involving boiling meat or seafood with a sweet and salty soy glaze. This recipe focuses on the American-style chicken teriyaki you most likely know (and love). It’s a little salty, a little sweet, a little sour, and has just the tiniest hint of spice from minced ginger. The best part? This reliable weeknight dinner takes just about half an hour to make. Read on for everything you need to know:
The teriyaki sauce.
We use 7 ingredients to make the American-style teriyaki sauce for this recipe: reduced-sodium soy sauce, rice wine vinegar, toasted sesame oil, honey, minced garlic, ginger, and cornstarch. Most of these ingredients can be adjusted based on taste and preferences (more ginger, less soy sauce, etc.), but there are a few things you don’t want to switch up. Make sure to use reduced-sodium soy sauce—the regular stuff will be way too salty.
Top tips for making chicken teriyaki:
—Switch up the protein. We use chicken breasts here for ease, but you can substitute with any other type of protein: dark meat, pork, beef, or tofu.
— Get a nice sear. It’s key to get a good, nice sear on whatever protein you're using. Refrain from stirring too much, which prevents that tasty crust from forming, and don't overcrowd the pan. Cook your protein in batches if your pan won't allow for at least 1/2" of space between each piece.
Leftovers and storage.
If you have any leftovers, store them in an airtight container in the fridge for up to 4 days. When ready to enjoy again, heat a small amount of oil in a skillet, add your chicken, and cook until warm, stirring frequently. If your sauce is too thick, add water about 1 tablespoon at a time, stirring to incorporate into the sauce.
Made this? Let us know how it went in the comment section below!
Advertisement - Continue Reading Below
Ingredients
For the sauce
- 1/3 cup
reduced-sodium soy sauce
- 1 1/2 Tbsp.
rice wine vinegar
- 1 tsp.
toasted sesame oil
- 1 1/2 Tbsp.
honey
- 2
cloves garlic, minced
- 2 tsp.
finely minced or grated fresh ginger
- 1 1/2 tsp.
cornstarch
For the chicken
- 1 Tbsp.
vegetable oil
- 1 lb.
boneless skinless chicken breasts, cut into 1" pieces
Kosher salt
Freshly ground black pepper
Toasted sesame seeds, for garnish
Sliced scallions, for garnish
Cooked white rice, for serving
Steamed broccoli, for serving
Directions
- Step 1Make sauce: In a medium bowl, whisk together soy sauce, rice vinegar, oil, honey, garlic, ginger, and cornstarch.
- Step 2Make chicken: In a large skillet over medium heat, heat oil. Add chicken to skillet and season with salt and pepper. Cook until golden and almost cooked through, about 10 minutes.
- Step 3Pour sauce over chicken and simmer until sauce has thickened slightly and chicken is cooked through, 5 minutes.
- Step 4Garnish with sesame seeds and scallions. Serve over rice with steamed broccoli.
Advertisement - Continue Reading Below

60 Summer Potluck Recipes

How To Cook Pasta Perfectly Al Dente

Presented by Target
Weeknight Dinners For July

Braised Chicken Thighs
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below