Teriyaki chicken—just saying it makes my mouth water! It’s like a quick trip to a bustling Tokyo street market, but without the jet lag. This recipe is my go-to, especially on those nights when time’s ticking faster than a world clock, and I need a meal that’s both scrumptious and speedy. So grab your chopsticks, or, you know, a fork if that’s more your style.
Steps
- Begin by heating olive oil in a large non-stick skillet over medium-high heat. Add the chicken pieces, ensuring there is space between them, and allow them to cook until the bottom side is slightly browned.
- Once browned, flip the chicken pieces to cook the other side until the center reaches about 160 degrees Fahrenheit. This should take approximately 3 minutes.
- As the chicken cooks, prepare the teriyaki sauce by whisking together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch in a small mixing bowl.
- Pour the prepared sauce over the nearly cooked chicken in the skillet. Stir and toss the chicken in the sauce until it thickens, which should take about 30 to 60 seconds.
- Serve the chicken warm, optionally garnished with green onions and sesame seeds for added flavor and presentation.
Ingredients
- Boneless, skinless chicken breasts
- Olive oil (or vegetable oil)
- Low-sodium soy sauce (or 2 1/2 tablespoons regular soy sauce with 1 1/2 tablespoons water)
- Honey (or additional brown sugar)
- Light brown sugar (dark or granulated sugar as alternatives)
- Rice vinegar (or apple cider vinegar; lemon juice in a pinch)
- Sesame oil (or unrefined peanut oil)
- Fresh ginger (or 1/2 teaspoon dried ginger)
- Fresh garlic (or 1 teaspoon dried granulated garlic)
- Cornstarch (or arrowroot starch)
- Optional: Sesame seeds and green onions for garnish
Nutritional Values
Calories: 1032 | Calories from Fat: 252 | Fat: 28g | Saturated Fat: 4g | Cholesterol: 360mg | Sodium: 2792mg | Potassium: 2212mg | Carbohydrates: 60g | Sugar: 52g | Protein: 120g | Vitamin A: 160IU | Vitamin C: 6.8mg | Calcium: 56mg | Iron: 3.2mg
FAQ
- Can I use chicken thighs instead of chicken breasts in the Teriyaki Chicken recipe?
- Yes, you can substitute chicken thighs for chicken breasts. Just keep in mind that thighs may require a slightly longer cooking time.
- What can I use as a substitute for rice vinegar in the sauce?
- Apple cider vinegar is a great alternative to rice vinegar. In a pinch, lemon juice can also be used.
- Is it necessary to marinate the chicken for this recipe?
- No marination is required for this Teriyaki Chicken recipe. The flavorful sauce is sufficient to coat the chicken well, making it a quick and easy dish to prepare.
- Can I omit the sesame oil if I don’t like its flavor?
- Yes, the sesame oil can be left out if you prefer. The dish will still be delicious without it, although you can also add more if you enjoy the flavor.
- How can I make the dish less salty?
- To reduce the saltiness, you can replace some of the soy sauce with water, or simply adjust the salt to your liking after cooking.
Tips
- Ensure you cut the chicken into uniform pieces to allow for even cooking and prevent some pieces from becoming dry.
- Prepare the teriyaki sauce mixture while the chicken is cooking to save time, making this a truly quick 15-minute recipe.
- Adjust the seasoning of the sauce to your liking; for a less salty flavor, replace some soy sauce with water, or add a pinch of salt if you prefer it saltier.
- If you enjoy the taste of sesame oil, feel free to add more, but note that it’s optional and the dish will still taste great without it.
Equipment
- Non-stick skillet or wok (12-inch recommended)
- Liquid measuring cup (for mixing the sauce)
- Mixing bowl (if not using a liquid measuring cup)
- Whisk (for whisking the sauce ingredients)
