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!
How To Make Teriyaki Chicken
This teriyaki sauce recipe is so simple and so much better than the store bought version! For the longest time I didn’t like teriyaki chicken because I found it too sweet and lacking umami and savory flavors. But then I learned how to make teriyaki sauce and couldn’t believe how different teriyaki chicken could taste when it’s made from scratch! Who knew you could make delicious teriyaki sauce with only 3 ingredients and end up with a dish that tastes so gourmet!
This easy teriyaki chicken recipe is nothing like I’ve ever had before – it’s more savory than sweet and more concentrated in flavors.
Oh and here’s a fun teriyaki fact: teriyaki chicken originated in Hawaii by Japanese immigrants who used pineapple juice to blend with soy sauce. What’s also interesting to know is teriyaki chicken cannot be found in Japan on any menu, it is an American dish just like California rolls. But I have lately seen it appearing in Japanese recipe books and selling it as a western dish. Oh the irony.
I like to serve this teriyaki chicken recipe with Japanese fried rice.
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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
- Diet: Low Calorie
Description
Make this Tasty Teriyaki Chicken Recipe in less than 20 minutes from start to finish, and with the easiest and quickest teriyaki sauce recipe using only 3 ingredients!
Ingredients
- 2 breasts boneless, skinless chicken (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
- 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.
- Lower the heat to medium and cook for another 2 minutes.
- Add the teriyaki sauce, flip the chicken over and cook for 3 minutes.
- Flip one last time, cover and cook for 3 minutes.
- Plate and serve teriyaki chicken with scallions, and leftover sauce.
Teriyaki Sauce:
- Mix the soy sauce, mirin and sugar. Stir well until the sugar has completely dissolved. Set aside.
Notes
You can keep the teriyaki sauce separate from the chicken. It will keep in the fridge for up to 2 weeks.
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!