Chicken recipes

Teriyaki Chicken

This Teriyaki Chicken recipe will fast end up a brand new favorite! In this one-pan recipe, chunk length chook breast portions are sautéed in a skillet then covered with an easy and delicious teriyaki sauce. To make this a 15-minute recipe prep the sauce aggregate whilst the chicken is cooking.

Teriyaki Chicken

Teriyaki Chicken


  • 1 1/4 lbs. boneless skinless chicken breasts, diced into 1-inch cubes
  • 1 Tbsp olive oil
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup water
  • 2 Tbsp honey
  • 1 1/2 Tbsp packed light brown sugar
  • 1 Tbsp rice vinegar
  • 1/4 tsp sesame oil (optional)
  • 2 tsp peeled and minced fresh ginger
  • 2 tsp peeled and minced fresh garlic (2 cloves)
  • 2 tsp cornstarch
  • Sesame seeds and chopped green onions, for serving (optional)


  1. Heat olive oil in a 12-inch non-stick skillet over medium-high heat.

  2. Add in chicken and let brown on the bottom about 3 – 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes longer.

  3. While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch.

  4. Stir the sauce in with the cooked chicken and continue to cook and toss until the sauce has thickened, about 30 – 60 seconds longer.

  5. Serve warm garnished with green onions and sesame seeds if desired.

About the author


Leave a Comment