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Easy Teriyaki Chicken
Stovetop teriyaki chicken is tender, out-of-this-world delicious, and so easy to make. Serve it alongside rice and veggies for a filling meal that’s even tastier than takeout.
👥 6 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 5 min🔥 Cook: 10 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- whisk
- pan
📝 Preparation Steps
1
Thicken
2
In a saucepan, combine all sauce ingredients. Use a hand whisk to stir thoroughly, ensuring there is no trace of undissolved cornstarch left. Turn heat to medium and cook, stirring, until sauce bubbles and thickens. Taste and add more sugar, if desired. Sauce will continue to thicken as it sits. Set aside.
cornstarch (stirred/fully dissolved in 2 TB water)2 tablespoonssugar1 cup
3
Dry
4
Thoroughly dry each piece of chicken with paper towels (this step is important to ensure chicken browns in the pan, rather than steams.) Cut chicken into 1/2-inch pieces.
5
Fry
6
In a heavy large pan, heat oil on medium high until very hot. Add chicken and arrange in an even layer in pan. Let cook undisturbed for ⏱️ 2 minutes, or until bottom of chicken pieces are browned. Stir and cook just until chicken is no longer pink in center, about 2 more minutes. Remove from heat.
7
Serve
8
Spoon desired amount of sauce over chicken and stir to coat. Garnish with scallions and sesame seeds, if desired. Serve with remaining sauce.
Nutrition Facts
calories
300 kcal
fat Content
16 g
serving Size
1 g
fiber Content
0.1 g
sugar Content
48 g
sodium Content
400 mg
protein Content
17 g
trans Fat Content
0.1 g
cholesterol Content
58 mg
carbohydrate Content
52 g
saturated Fat Content
4 g
unsaturated Fat Content
11 g
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