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the BEST teriyaki chicken recipe in a bowl with rice and veggies

Teriyaki Chicken

5 from 9 votes
Sweet and savory teriyaki chicken is a FAST, easy, healthy dinner with juicy chicken in a sticky soy, honey, and garlic teriyaki sauce.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4
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Ingredients
  

  • 1 1/4 pounds boneless skinless chicken thighs or breasts cut into bite-sized pieces
  • 1/4 cup plus 1 tablespoon low sodium soy sauce, divided
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 3 teaspoons cornstarch divided
  • 1/4 cup water
  • 3 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon minced garlic about 3 cloves
  • 1 tablespoon minced fresh ginger from about 1, 1-inch piece
  • 1/4 teaspoon red pepper flakes plus additional to taste (optional)
  • 1 tablespoon canola oil or similar neutral cooking oil such as grapeseed oil
  • 3 chopped green onions 1/2 cup, divided
  • Steam-in bag stir fry vegetables for serving (if desired)
  • Cooked brown rice for serving (see Instant Pot Brown Rice)

Instructions
 

  • Place the chicken in a bowl with 1 tablespoon of the soy sauce, salt, and pepper. Stir to coat. Sprinkle 1 teaspoon of the cornstarch over the top and stir once more. Set aside.
    adding cornstarch to a bowl with teriyaki marinated chicken
  • In a medium bowl or large liquid measuring cup with a spout, whisk together the water, honey, rice vinegar, garlic, ginger, red pepper flakes, and the remaining 1/4 cup soy sauce and 2 teaspoons cornstarch until smoothly combined. Set near the stove.
    whisking the sauce for 20 minute teriyaki chicken
  • In a large nonstick skillet or wok, heat the oil over medium-high heat. Once the oil is hot and shimmering, add the chicken in a single layer. Let cook undisturbed on the first side until deeply golden, about 2 to 3 minutes, then turn the chicken pieces and continue cooking until the chicken is browned all over and cooked through, about 2 to 3 minutes more.
    cooking teriyaki chicken in a wok
  • Towards the end of the cooking time, steam the vegetables (if using).
  • Pour in the sauce and stir to coat the chicken. Let simmer, stirring frequently, until the sauce thickens and looks sticky and glossy, about 1 to 2 minute. Stir in about two-thirds of the green onions. Serve hot with rice, steamed vegetables, and a sprinkle of the remaining green onions.
    adding easy sauce to teriyaki chicken in a large wok

Notes

  • TO STORE: Refrigerate teriyaki chicken in an airtight storage container for up to 4 days.
  • TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
  • TO FREEZE: Freeze teriyaki chicken in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1of 4 (chicken only)Calories: 271kcalCarbohydrates: 17gProtein: 29gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 135mgPotassium: 456mgFiber: 1gSugar: 13gVitamin A: 162IUVitamin C: 2mgCalcium: 31mgIron: 2mg

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