Teriyaki Chicken
This Teriyaki Chicken recipe will quickly become a new favorite! In this one pan recipe, bite size chicken breasts pieces are sautéed in a skillet then coated with an easy and delicious teriyaki sauce. To make this a 15 minute recipe prep the sauce mixture while the chicken is cooking.
Ingredients
- 1 ¼ lbs.boneless skinless chicken breasts, (diced into 1-inch cubes)
- 1 tbspolive oil
- ¼ cuplow-sodium soy sauce
- ¼ cupwater*
- 2 tbsphoney
- 1 ½ tbsppacked light brown sugar
- 1 tbsprice vinegar
- ¼ tsptoasted sesame oil
- 2 tsppeeled and minced fresh ginger
- 2 tsppeeled and minced fresh garlic ((2 cloves))
- 2 tspcornstarch
- sesame seeds and chopped green onions, (for serving (optional))
Directions
- 1
Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
- 2
Add in chicken and let brown on 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 sauce has thickened, about 30 - 60 seconds longer.
- 5
Serve warm garnished with green onions and sesame seeds if desired.