This 20-minute Teriyaki Chicken recipe is super simple to make and tastes even better than takeout! A classic meal that is always a crowd-pleaser.
This quick and easy Japanese main makes a fabulous weeknight meal. This recipe is one you will want to add to your regular dinner rotation because it comes together in no time at all and delivers maximum flavor with minimum work.
All you need to do is first whisk together a simple homemade teriyaki sauce. Then, slice some boneless skinless chicken breasts into bite-sized pieces and stir-fry them with a bit of garlic and ginger in a wok or frying pan. Once the chicken is cooked, pour in the teriyaki sauce. Continue cooking until the sauce has reached a boil and has thickened to a consistency of a syrup. Garnish with green onions and sesame seeds if desired and serve with steamed rice and/or veggies. Dinner is served!
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This 20-minute Teriyaki Chicken recipe is super simple to make and tastes even better than takeout!
- ⅓ cup chicken broth
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon rice wine vinegar
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- Optional toppings: thinly sliced green onions, sesame seeds
In a small bowl, whisk together the broth, soy sauce, brown sugar, rice wine vinegar and cornstarch. Set aside.
In a large skillet or wok set over medium-high heat, heat the oil. When the oil is hot, add the chicken, garlic and ginger and cook for 3 - 5 minutes or until chicken is just cooked through.
Add the teriyaki sauce to the pan and stir to combine until the chicken is evenly coated. Continue cooking for about 3 minutes or until the sauce is bubbling and has thickened.
Top with green onions and sesame seeds if using and serve with steamed rice and/or vegetables.
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