Teriyaki Chicken Recipe

This easy Teriyaki Chicken recipe makes delicious, juicy chicken that is perfect for rice bowls, stir-fries, and salads. The teriyaki sauce doubles as both a marinade and a serving sauce and can be used with other meats and veggies as well.

👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 30 min🔥 Cook: 10 min👤 Meggan Hill📖 culinaryhill

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●saucepan
●bowl
●whisk
●pan
●skillet
●cutting board

📝 Preparation Steps

To make the teriyaki sauce:

In a small saucepan, combine soy sauce, sugar, water, mirin, ginger, garlic, and red pepper flakes, if using. Bring to a boil; reduce heat to medium and simmer.

mirin (see note 1)2 tablespoonsfresh ginger (from one piece, see note 2)2 teaspoons

To make the cornstarch slurry, remove 2 tablespoons teriyaki sauce to a small bowl and whisk in cornstarch. Return to the saucepan and continue simmering until the sauce thickens slightly, about 5 to ⏱️ 8 minutes (you should have 1 cup sauce).

cornstarch2 teaspoons

Remove from heat and cool to room temperature. Reserve 1/4 cup marinade for the chicken and refrigerate the remainder until serving time.

To make the chicken:

In a plastic zipper-top bag or glass dish, add chicken and 1/4 cup reserved, cooled teriyaki sauce. Marinade at least ⏱️ 30 minutes at room temperature or up to ⏱️ 4 hours in the refrigerator.

Heat olive oil in a large skillet or grill pan over medium-high heat until shimmering. Add chicken in a single layer and cook until browned on one side, about ⏱️ 5 minutes.

olive oil2 tablespoons

Flip chicken, reduce heat to medium, partially cover, and continue cooking until the internal temperature reaches 165 degrees on an internal thermometer, about 10 to ⏱️ 15 minutes longer. Transfer to a cutting board and let chicken rest ⏱️ 5 minutes before slicing. Serve with the remaining teriyaki sauce and garnish with scallions and sesame seeds if desired.

Nutrition Facts

calories

403 kcal

fat Content

12 g

serving Size

6 oz chicken

fiber Content

0.3 g

sugar Content

32 g

sodium Content

1886 mg

protein Content

39 g

trans Fat Content

0.02 g

cholesterol Content

109 mg

carbohydrate Content

36 g

saturated Fat Content

2 g

unsaturated Fat Content

7 g

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