Easy Teriyaki chicken
Sweet and sticky Teriyaki Chicken in homemade Teriyaki sauce is the perfect easy dinner recipe served with rice and a simple cucumber salad.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
- 500 g (1lb) boneless skinless chicken breasts cubed
- 1-2 tsp sesame oil
- ½ cup soy sauce (I prefer using low-sodium soy sauce)
- ¼ cup Sake/Mirin (optional, replace with water)
- ¼ cup rice vinegar
- 2 tbsp honey
- 2 tbsp brown sugar
- 1 garlic cloves crushed
- 1 tsp crushed fresh ginger
- sesame seeds to serve
Heat a large frying pan over high heat.
Pat the chicken breast pieces dry with paper towels.
Add the sesame oil to the pan followed by the chicken. Brown the chicken well on all sides then remove from the pan and set aside.
Combine the remaining ingredients except for the sesame seeds. Pour into the pan.
Allow the sauce to come to a boil and cook for 1-2 minutes until it starts to thicken then add the chicken and its resting juices back into the pan.
Allow to cook for 4-5 minutes until the chicken is cooked through and the sauce is sticky and coating the chicken.
Sprinkle over the sesame seeds and serve.
Calories: 228kcal | Carbohydrates: 16g | Protein: 30g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 80mg | Sodium: 1767mg | Potassium: 524mg | Fiber: 1g | Sugar: 15g | Vitamin A: 38IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg