Easy Teriyaki Chicken Breast

Teriyaki Chicken Bites Recipe prepared in a pan and ready to serve.

5 from 2 votes

Enjoy this super quick and easy teriyaki chicken that is packed with flavor on a busy weeknight. In only 15 minutes, you will have the perfect family friendly meal.

Prep Time5

Cook Time5

Chill Time5

Total Time15

Servings: servings

Calories: 341kcal

Ingredients

For the Chicken

2.5 pounds boneless skinless chicken breast or thighs
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon sesame oil

For the Teriyaki Glaze

1/2 cup soy sauce
1/4 cup water
1/4 cup brown sugar
1/4 cup honey
1 tablespoon rice vinegar
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 teaspoon sesame oil
1 tablespoon cornstarch
2 teaspoons cold water

Garnish

finely chopped green onions

Instructions

To make the Teriyaki Glaze

In a small pot, add soy sauce, water, brown sugar, rice vinegar, honey, garlic, ginger, and sesame oil.
Combine cold water and cornstarch in a small bowl and mix until it forms a thin paste or slurry. Pour into the pot and stir to incorporate.
Bring to a rolling boil and cook for 1 minute, then reduce heat to low and continue to simmer 3-4 minutes to thicken the teriyaki sauce.
Remove the sauce from heat. The sauce will continue to thicken as it cools.

To make the chicken

Heat 1 tablespoon sesame oil in a large skillet over medium high heat.
Cut chicken into 1 inch chunks. Season with garlic powder, salt, and pepper.
Once skillet is hot, add chicken to the skillet. Let sit without stirring 3 minutes, then stir and continue to cook for 2-3 minutes until done (165˚F internal temp.)
Remove chicken from the skillet and toss with teriyaki sauce. Garnish with green onions. Serve immediately.

Notes

Optional: If you prefer a completely smooth teriyaki sauce, strain the sauce right after you remove from the heat to catch the bits of garlic and ginger.

If you prefer thicker teriyaki sauce, you can either add more cornstarch in step 2, or simmer the sauce longer in step 3 until you have the desired consistency. Remember the teriyaki sauce does continue to thicken as it cools.

Store extra teriyaki sauce in the refrigerator for 7-10 days.

Nutrition