This is a quick and easy recipe for teriyaki chicken – only 6 ingredients and 20 minutes are needed to make this delicious teriyaki chicken dish!
This teriyaki chicken recipe is very simple and yields flavors that are savory and smoky. For the longest time I didn’t like teriyaki chicken because I found it too sweet and one-note. But once I learned how to make it at home it changed my view on this chicken dish. Who knew you could make delicious teriyaki sauce with only 3 ingredients and end up with a dish that tastes so complex!
This easy teriyaki chicken recipe is nothing like I’ve ever had before – it’s more savory than sweet and overall has more depth of flavor.
Oh and here’s a fun fact about this dish: teriyaki chicken originated in Hawaii by Japanese immigrants who used pineapple juice to blend with soy sauce. What’s also interesting to know is that it cannot be found on any menu in Japan! Teriyaki chicken is very much an American dish just like California rolls are.
What To Serve It With
When serving teriyaki chicken, I like to pair it with other dishes that are on the savory side. Dishes such Japanese fried rice, nasu dengaku, spinach salad (oshitashi), Japanese coleslaw and stir fried vegetables, are all great sides to offer with this recipe.
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Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
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Teriyaki Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Poultry
- Method: Skillet
- Cuisine: Japanese
Description
Make this teriyaki chicken in less than 20 minutes from start to finish, using only 6 ingredients!
Ingredients
- 2 breasts boneless, skinless chicken breast (about half a pound)
- 1 tablespoon vegetable oil
- 3 stalks scallions, chopped
Teriyaki Sauce
- 2 tablespoons soy sauce
- 1/4 cup mirin
- 1 teaspoon sugar
Instructions
- Make the teriyaki sauce: Whisked the ingredients for the teriyaki sauce and set aside.
- Cook the chicken: Heat the oil in a pan over high heat. Add chicken breasts, cover with a lid and cook for about 3 minutes. Turn the chicken breasts over, cover and cook for another 3 minutes, or until cooked through.
- Add the sauce: Add the teriyaki sauce and cook for 2 minutes.
- Cook for 2 more minutes on the other side: Flip the chicken breasts one last time, cover and cook for 2 minutes.
- Serve: Plate and serve the teriyaki chicken topped with scallions, and leftover sauce.
Notes
Storage: Transfer the leftover chicken to an airtight storage container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 359
- Sugar: 16.6g
- Sodium: 692.7mg
- Fat: 11.4g
- Saturated Fat: 6.5g
- Unsaturated Fat: 0.9g
- Trans Fat: 0g
- Carbohydrates: 19.3g
- Fiber: 0.4g
- Protein: 39.7g
- Cholesterol: 124mg
You’re very welcome Lani, I hope you enjoy it! 🙂
Thanks a lot for this recipe! I’ve been meaning to look for ways on how to do it ever since I tried it from a corporate catering at the office. Thanks so much!