Teriyaki Chicken Recipe
Teriyaki Chicken Stir Fry is an easy 30 minute meal for any night of the week! This simple recipe is the perfect copycat takeout.
Servings: 4 servings
Calories: 229kcal
Cost: $10
Ingredients
- 1 cup (237ml) water
- ½ cup (118ml) low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons (30ml) rice wine vinegar
- 2 cloves garlic pressed
- ½ teaspoon powdered ginger
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts cut into bite size pieces
- 2 tablespoons (16g) cornstarch
- Green onions for serving
- Rice for serving
Instructions
- Whisk together water, soy, honey, vinegar, garlic, ginger, and pepper.
- Heat a large frying pan over medium-high heat. Add oil to the pan. When hot, add the chicken pieces in a single layer. Brown on one side about 5 minutes then turn and cook until almost cooked through (5-8 more minutes, depending on the size of the pieces)
- Add the teriyaki sauce to the pan and cook until chicken is cooked through.
- Meanwhile, mix cornstarch with 1-2 teaspoons of cold water to make a slurry. Add it to the pan and stir to combine. Cook a few more minutes, the sauce will boil and thicken. Once thickened, remove from heat.
- Serve hot over rice with a garnish of green onions.
Video
Notes
Teriyaki sauce can also be used as a marinade. Add chicken or beef to the sauce and let sit at least 2 hours before cooking. Discard marinade after soaking, do not use it as a sauce.
Nutrition
Serving: 1serving | Calories: 229kcal | Carbohydrates: 16g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 1198mg | Potassium: 477mg | Fiber: 1g | Sugar: 9g | Vitamin A: 35IU | Vitamin C: 1.8mg | Calcium: 14mg | Iron: 1.1mg