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Pioneer Woman Chicken Teriyaki

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This chicken teriyaki is a weeknight hero: juicy chicken simmered in a glossy, sweet-savory sauce with a hint of ginger and garlic, then finished with a sprinkle of sesame and green onions. Serve it over steamed rice for a satisfying meal that comes together in about 30 minutes but tastes like it simmered all day.

Ingredients

Scale
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup water
  • 2 tablespoons honey
  • 2 tablespoons packed light brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons water (for cornstarch slurry)
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 2 tablespoons sliced green onions (white and green parts), for garnish
  • 1 teaspoon sesame seeds, for garnish

Instructions

  1. In a small bowl, whisk together the soy sauce, 1/4 cup water, honey, brown sugar, minced garlic, grated ginger, and rice vinegar until the sugar is dissolved. Set aside.
  2. In another small bowl, stir the cornstarch with the 2 tablespoons of water until smooth. This is the slurry that will thicken the sauce later.
  3. Pat the chicken pieces dry with paper towels, then season them evenly with the kosher salt and black pepper. This helps the chicken brown properly.
  4. Heat a large skillet (at least 12 inches) over medium-high heat. Add the vegetable oil and tilt the pan to coat the bottom. When the oil shimmers, carefully add the chicken pieces in a single layer—do not overcrowd the pan. If they overlap, they’ll steam rather than brown.
  5. Cook the chicken undisturbed for 4-5 minutes until the bottom is golden brown. Use tongs to flip the pieces, and cook another 4-5 minutes until the chicken is cooked through to 165°F / 74°C on an instant-read thermometer. The outside should be caramelized and the inside juicy. Transfer the chicken to a plate and set aside.
  6. Pour the teriyaki sauce mixture into the skillet. Reduce the heat to medium and bring to a simmer. Scrape up any browned bits from the bottom of the pan—they add depth to the sauce.
  7. Once simmering, give the cornstarch slurry a quick stir and pour it into the sauce. Stir constantly for about 1-2 minutes until the sauce thickens and becomes glossy and coats the back of a spoon.
  8. Return the cooked chicken to the skillet and toss gently to coat each piece in the sauce. Let it bubble for another minute to allow the flavors to meld and the sauce to cling.
  9. Remove the skillet from the heat. Sprinkle with sliced green onions and sesame seeds.
  10. Serve immediately over steamed rice, spooning extra sauce from the pan over the top.

Notes

Storage: Refrigerate leftover chicken and sauce in an airtight container for up to 3 days. Freeze for up to 2 months in a freezer-safe container. Reheat gently in a skillet over medium-low heat, adding a splash of water to loosen the sauce if needed, until warmed through. For a grilled version: marinate the chicken in the sauce (without the slurry) for 30 minutes, then grill over medium-high heat to an internal temp of 165°F / 74°C, brushing with sauce in the last 2 minutes.

Nutrition

Keywords: chicken teriyaki, teriyaki chicken, easy chicken recipe, weeknight dinner, Japanese-style, homemade teriyaki sauce, stir-fry, grilled chicken, sesame chicken, quick dinner

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chicken-teriyaki-recipe/