Easy Chicken Teriyaki
Whip up a mouthwatering Easy Chicken Teriyaki in just 30 minutes! This delightful dish features tender chicken glazed in a savory-sweet teriyaki sauce, complemented by crisp bell peppers and a sprinkle of sesame seeds. Perfect for a quick weeknight dinner, you'll love the burst of flavor and simplicity of this tasty recipe!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 tablespoon minced garlic (15 ml)
- 1 tablespoon ginger (15 ml)
- pepper
- water (120 ml)
🥩Meat & Seafood(1)
- chicken strips, cut into cubes (454 g)
🥛Dairy & Eggs(1)
- butter (14 g)
🫙Pantry Staples(4)
- 2 tablespoons black honey (30 ml)
- 1 tablespoon brown sugar (15 ml)
- 1 tablespoon cornstarch (15 ml)
- 1 tablespoon oil (15 ml)
🧂Spices & Seasonings(2)
- salt
- thyme
🍯Sauces & Condiments(1)
- 1/4 cup soy sauce (60 ml)
📦Other(2)
- sesame seeds
- vegetables (480 ml)
👨🍳 Instructions
- 1
Season the chicken cubes with salt, pepper, thyme, cornstarch, and oil.
- 2
In a hot pan, melt the butter and add the chicken, cooking until done.
- 3
Remove the chicken and sauté the vegetables in the same pan.
- 4
In a bowl, mix the soy sauce, brown sugar, black honey, ginger, minced garlic, and a pinch of salt and pepper.
- 5
Once the vegetables are cooked, add the chicken back into the pan.
- 6
Pour the sauce over the chicken and vegetables, then dissolve the cornstarch in water and add it to the pan.
- 7
Stir and let the sauce thicken and coat the chicken.
- 8
Finish with a sprinkle of sesame seeds.
💡 Pro Tips
- ✓Coat chicken cubes with cornstarch at a 1:8 ratio (1 tbsp cornstarch per 8 oz chicken) to create a protective barrier that prevents moisture loss and ensures the teriyaki glaze adheres properly.technique1:8 ratio
- ✓Heat your pan to 375-400°F before adding butter to achieve proper Maillard browning on chicken without burning the milk solids in butter.equipment375-400°F
- ✓Cook chicken to exactly 165°F internal temperature, then remove immediately - carryover heat will raise it 5-7°F more while preventing overcooking.timing165°F internal
- ✓Dissolve cornstarch slurry at a 1:2 ratio (cornstarch to cold water) and add when sauce is simmering at 185-200°F for optimal thickening without lumps.technique1:2 ratio, 185-200°F
- ✓Toast sesame seeds in a dry pan for 2-3 minutes until golden to activate oils and intensify nutty flavor compounds before sprinkling on finished dish.ingredient2-3 minutes
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Easy Chicken Teriyaki
Whip up a mouthwatering Easy Chicken Teriyaki in just 30 minutes! This delightful dish features tender chicken glazed in a savory-sweet teriyaki sauce, complemented by crisp bell peppers and a sprinkle of sesame seeds. Perfect for a quick weeknight dinner, you'll love the burst of flavor and simplicity of this tasty recipe!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 tablespoon minced garlic (15 ml)
- 1 tablespoon ginger (15 ml)
- pepper
- water (120 ml)
🥩Meat & Seafood(1)
- chicken strips, cut into cubes (454 g)
🥛Dairy & Eggs(1)
- butter (14 g)
🫙Pantry Staples(4)
- 2 tablespoons black honey (30 ml)
- 1 tablespoon brown sugar (15 ml)
- 1 tablespoon cornstarch (15 ml)
- 1 tablespoon oil (15 ml)
🧂Spices & Seasonings(2)
- salt
- thyme
🍯Sauces & Condiments(1)
- 1/4 cup soy sauce (60 ml)
📦Other(2)
- sesame seeds
- vegetables (480 ml)
👨🍳 Instructions
- 1
Season the chicken cubes with salt, pepper, thyme, cornstarch, and oil.
- 2
In a hot pan, melt the butter and add the chicken, cooking until done.
- 3
Remove the chicken and sauté the vegetables in the same pan.
- 4
In a bowl, mix the soy sauce, brown sugar, black honey, ginger, minced garlic, and a pinch of salt and pepper.
- 5
Once the vegetables are cooked, add the chicken back into the pan.
- 6
Pour the sauce over the chicken and vegetables, then dissolve the cornstarch in water and add it to the pan.
- 7
Stir and let the sauce thicken and coat the chicken.
- 8
Finish with a sprinkle of sesame seeds.
💡 Pro Tips
- ✓Coat chicken cubes with cornstarch at a 1:8 ratio (1 tbsp cornstarch per 8 oz chicken) to create a protective barrier that prevents moisture loss and ensures the teriyaki glaze adheres properly.technique1:8 ratio
- ✓Heat your pan to 375-400°F before adding butter to achieve proper Maillard browning on chicken without burning the milk solids in butter.equipment375-400°F
- ✓Cook chicken to exactly 165°F internal temperature, then remove immediately - carryover heat will raise it 5-7°F more while preventing overcooking.timing165°F internal
- ✓Dissolve cornstarch slurry at a 1:2 ratio (cornstarch to cold water) and add when sauce is simmering at 185-200°F for optimal thickening without lumps.technique1:2 ratio, 185-200°F
- ✓Toast sesame seeds in a dry pan for 2-3 minutes until golden to activate oils and intensify nutty flavor compounds before sprinkling on finished dish.ingredient2-3 minutes