This easy Teriyaki Chicken recipe includes bite-size chicken pieces coated in a simple homemade teriyaki sauce and is ready to eat in less than 30 minutes!
Brown Chicken: Heat oil in skillet over medium-high heat. Add chicken and cook until browned on both sides (doesn’t need to be cooked all the way through). Remove to a plate and cover.
Cook sauce: Add the remaining ingredients to the skillet then stir well to combine. Cook over medium heat until it comes to a low boil. Boil for 1 minute. The sauce should be thick enough to coat the back of the spoon.
Combine: Stir in chicken and cook for a few more minutes, just until chicken is cooked through.
Serve: Garnish with chopped green onion. Serve over cooked rice, with steamed vegetables on the side.
Video
Notes
Serving Size: 1/2 of a chicken breast, 1/4 cup sauce, 3/4 cup white rice.To Add Veggies: Sauté stir fry vegetables after the chicken is browned, before adding sauce.To Make Ahead: Make teriyaki sauce up to a week in advance and store in the fridge. Pour over chicken in skillet, to rewarm.To Freeze: Make the teriyaki sauce, allow to cool then add to a freezer safe container with the raw chicken. Freeze for up to 3 months. Thaw overnight in the refrigerator then pour into a pan and cook until chicken is cooked through.Slow Cooker Teriyaki Chicken: Spray slow cooker with cooking spray and place chicken in the bottom. Stir together the teriyaki sauce ingredients except for the cornstarch slurry. Pour sauce over chicken and cook on LOW for 3-4 hours or until chicken is cooked and shreds easily. Pour the sauce from the slow cooker into a saucepan. Shred the chicken and leave in the pot. Whisk the cornstarch slurry back into the sauce and cook sauce until thickened, then pour over chicken.