This Teriyaki Chicken recipe will quickly become a new favorite! In this one pan recipe, bite size chicken breasts pieces are sautéed in a skillet then coated with an easy and delicious teriyaki sauce. This tastes just like your favorite Chinese take-out but you can have this ready faster than the time it would take to go pick up take-out!
I’ve made other teriyaki chicken recipes but this hands down beats the prep and cook time on any other teriyaki chicken I’ve tried. And yet it tastes just as good! Plus it’s such a flavorful sauce so it doesn’t even require marinating.
It’s a (mostly) healthy recipe that comes in at 258 calories per serving so it a smarter choice than the deep fried food you usually get from your favorite Chinese take-out.
Click here for my Baked Barbecue Chicken recipe!
- 1 1/4 boneless skinless chicken breasts, diced into 1-inch cubes
- 1Tbsp olive oil
- 1/4cup low-sodium soy sauce
- 1/4cup water
- 2Tbsp honey
- 1 1/2Tbsp packed light brown sugar
- 1Tbsp rice vinegar
- 1/4tsp sesame oil (optional)
- 2tsp peeled and minced fresh ginger
- 2tsp peeled and minced fresh garlic (2 cloves)
- 2tsp cornstarch
- Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
- Add in chicken and let brown on bottom about 3 – 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes longer.
- While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch.
- Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about 30 – 60 seconds longer.
- Serve warm garnished with green onions and sesame seeds if desired.
- Recipe source: inspired by my Grilled Teriyaki Chicken Bowls