Description
Make this teriyaki chicken in less than 20 minutes from start to finish, using only 6 ingredients!
Ingredients
Units
Scale
- 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
