This Teriyaki Chicken recipe will quickly become a new favorite! In this one pan recipe, bite size chicken breasts pieces are sautéed in a skillet then coated with an easy and deliciously flavorful sauce.
Chicken and Teriyaki Sauce Ingredients and Substitutes
Chicken breasts: use boneless skinless. Chicken thighs will work great too, just cook a little longer.
Olive oil: Vegetable oil can be used here as well.
Low-sodium soy sauce: You can also use 2 1/2 Tbsp standard soy sauce with 1 1/2 Tbsp water.
Honey: If you don’t have this you can use more brown sugar.
Brown sugar: I use light brown sugar, dark would be fine or even granulated sugar.
Rice vinegar: Apple cider vinegar will work well too. Even lemon juice can be used in a pinch.
Sesame oil: This has a bold flavor, so a little goes a long way. Unrefined peanut oil can be used as well, add extra.
Ginger: Fresh is best, but if you must 1/2 tsp dried ginger could be used.
Garlic: Again fresh is better, but 1 tsp dried granulated will work.
Cornstarch: This helps thicken the sauce so it is critical to the recipe. Arrowroot starch could be substituted.
Sesame seeds and green onions: Optional garnishes. Add them if preferred.
Helpful Tips
Season sauce as desired. If you like mild salt flavor you could replace some soy sauce with water, if you want it saltier just add some salt.
The sesame oil can be omitted, I’ve also made this without and it’s still delicious. Or add more if you love that flavor.
Work to cut chicken into evenly sized pieces so they cook evenly.
Be careful not to over-cook the chicken or it will start to dry out.
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