Asian,  Chicken,  Dinner,  Recipes

Teriyaki Chicken

We are big fans of Asian food in my house, and chicken teriyaki’s one of our favorites. If you haven’t introduced your children to Asian flavors, this recipe is a great place to start. The chicken’s firm texture and sweetness from the brown sugar and honey will make this meal a kid home run. Once you’ve made this quick, easy and healthy sauce you will never buy teriyaki at the store, it’s so delicious!

This picture shows the recipe doubled, which is so easy to do and will give you a night off from making dinner later in the week
Teriyaki Chicken with Steamed Broccoli, Jasmine Rice and Extra Sauce
Teriyaki Chicken
Author: Kate Wagner
Serves: 4
I’m so excited for share this recipe. I love making Asian at home, most recipes are quick, lots are str-fries…tailor-made for busy weeknights. Plus cooking Asian food at home means no extra sodium or preservatives in your food. Happy cooking!
  • 2/3 cup Soy sauce, low-sodium
  • 1/3 cup Brown sugar, light
  • 2 tbsp Ginger (I use ginger in a tube)
  • 4 tbsp Honey
  • 5 tsp Garlic, minced
  • 2 tbsp Cornstarch
  • 1 1/4 – 1 1/2 lbs Chicken breasts, skinless, boneless, cubed into 2-inch squares
  • 2 tbsp Canola oil
  1. In a small saucepan over medium-low heat combine soy sauce, brown sugar, ginger, honey, garlci and 1 1/2 cups water. Bring to a simmer.
  2. In small bowl whisk cornstarch with 1/2 cup water.
  3. Add the cornstarch mixture to the soy sauce mixture, whisk to combine and simmer over low heat for 5 minutes until thickened.
  4. Place chicken cubes in a Ziploc bag and add marinate, reserving 1 cup of the sauce. Marinade for at least 30 minutes or up to overnight.
  5. Heat oil in a large skillet over medium heat. Once oil is hot, add the chicken and cook until golden brown and heated through, 5-6 minutes total.
  6. Serve with the extra sauce on the side, steamed vegetables and rice.
If you are doubling the recipe, make sure you cook your chicken in 2 or 3 batches. You never want to crowd the pan. If you do so, the protein with steam not sear and you won’t be able to get a browned exterior on the chicken.


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