Description
Whipping up Easy Teriyaki Chicken takes just minutes in your kitchen, turning a simple weeknight dinner into something special. Succulent chicken pieces gleam with a glossy, sweet-savory sauce that brings classic Japanese flavors right to your plate.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds boneless, skinless chicken thighs or breasts
Coating Ingredients:
- 1 cup flour
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- Salt and pepper to taste
Sauce Ingredients:
- 0.5 cup low sodium teriyaki sauce
- 0.25 cup low sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 2 tablespoons cornstarch
Instructions
- Whisk ½ cup teriyaki sauce, ¼ cup soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey, and 2 minced garlic cloves in a small bowl. Blend 2 tablespoons cornstarch into the mixture until fully dissolved.
- Cut 1½ pounds chicken into bite-sized chunks about 1-inch square.
- Mix 1 cup flour, 1 tablespoon garlic powder, 1 tablespoon paprika, salt, and pepper in a large plastic bag.
- Drop chicken pieces into the seasoned flour mixture. Shake the bag vigorously until each piece is completely covered with the coating.
- Heat a skillet to 375°F. Add a thin layer of olive oil across the pan’s surface.
- Place floured chicken pieces into the hot skillet. Cook for 4-5 minutes, turning each piece halfway through to ensure even browning.
- Pour prepared teriyaki sauce directly over chicken. Gently toss to coat every piece thoroughly.
- Reduce heat to 350°F. Continue cooking for an additional 2-3 minutes until chicken reaches an internal temperature of 165°F.
- Remove chicken from skillet. Let rest for 2 minutes to allow sauce to slightly thicken and adhere to the meat.
- Serve immediately over steamed rice or your preferred side dish.
Notes
- Cornstarch helps thicken the sauce and creates a glossy coating that makes the chicken shine.
- Select chicken breasts or thighs depending on your preference for leaner or more tender meat.
- Ensure chicken reaches 165°F internal temperature for safe consumption by using a meat thermometer.
- For gluten-free adaptation, replace wheat flour with rice flour or cornstarch when coating chicken.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 365 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 95 mg