Teriyaki Chicken
Quick and easy Chicken Teriyaki starts with bite-size sautéed chicken breasts and then coated with an incredible, yet simple teriyaki sauce.
Ingredients
Chicken
- 1 1/4 lbs. boneless skinless chicken breasts diced into 1-inch cubes
- salt and pepper to taste
- 1 Tbsp olive oil (or oil of your choice)
Teriyaki Sauce
- 1/3 cup low-sodium soy sauce
- 1/3 cup water
- 2 Tbsp honey
- 1 Tbsp light brown sugar, packed
- 2 Tbsp rice vinegar (or white vinegar)
- 1/2 tsp sesame oil optional
- 2 tsp fresh ginger, finely grated
- 2 tsp garlic 2 cloves
- 1/4 tsp red pepper flakes
- 1 Tbsp cornstarch
- optional toppings: toasted sesame seeds, sliced green onions
Instructions
Chicken
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Season chicken with freshly ground salt and pepper to taste. Set aside.
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In a large wok or saute pan heat olive oil over medium-high heat.
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Add the chicken stirring occasionally, until the chicken is cooked through and no longer pink on the inside.
Teriyaki Sauce
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While chicken is cooking, prepare the teriyaki sauce in a large measuring cup whisk together soy sauce, water, honey, brown sugar, vinegar, sesame oil, ginger, garlic, red pepper flakes and cornstarch.
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Stir the sauce in with the cooked chicken. Toss to combine. Continue cooking until the sauce reaches a simmer and thickens.
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Remove from heat, serve warm and garnished with optional toppings such as green onions and sesame seeds if desired.
Recipe Notes
While the chicken is cooking I make sides of rice and broccoli. Equal parts of rice and water are added to the instant pot and cooked for 12 minutes. Add 1/4 cup water to a head of cut fresh broccoli and steam in the microwave for about 8 minutes. Broccoli is great tossed with a little bit of soy sauce and sesame oil.