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20-Minute Teriyaki Chicken

20-Minute Teriyaki Chicken

With this 20-Minute Teriyaki Chicken, you’ll enjoy a restaurant-style dish with minimal effort and maximum flavor.

  • Total Time: 20 minutes
  • Yield: 4 1x

Ingredients

Scale

20-Minute Teriyaki Chicken Ingredients:

1 pound boneless skinless chicken breasts, cut into bite-sized pieces

Salt and freshly ground black pepper

1 tablespoon peanut oil (or any neutral cooking oil)

1 batch teriyaki sauce (see below)

Optional toppings: toasted sesame seeds, thinly-sliced green onions

Teriyaki Sauce Ingredients:

1 clove garlic, peeled and minced

1/4 cup soy sauce

2 tablespoons honey

2 tablespoons mirin (sweet rice wine)

2 tablespoons rice wine vinegar

1 tablespoon cornstarch

1/2 teaspoon sesame oil

1/4 teaspoon ground ginger

Instructions

  • Season the Chicken: Sprinkle the chicken pieces with salt and black pepper. Set aside.

  • Cook the Chicken: Heat peanut oil in a large sauté pan or wok over medium-high heat. Add chicken and sauté, stirring occasionally, for 5–7 minutes until cooked through and no longer pink inside.

  • Prepare the Teriyaki Sauce: While the chicken cooks, whisk together garlic, soy sauce, honey, mirin, rice vinegar, cornstarch, sesame oil, and ground ginger in a bowl.

  • Add the Sauce: Once the chicken is fully cooked, pour the prepared sauce over the chicken in the pan.

  • Simmer to Thicken: Toss well to coat, then let the mixture simmer for 2–3 minutes until the sauce thickens and glazes the chicken.

  • Serve and Garnish: Remove from heat. Garnish with sesame seeds and green onions if desired. Serve immediately.

  • Author: Sanji
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes