Description
This Teriyaki Chicken recipe features tender chicken breasts marinated in a flavorful blend of soy sauce, brown sugar, garlic, and ginger, then sautéed to perfection in sesame oil for a deliciously sticky and savory glaze. Perfect for a quick weeknight dinner served over rice or steamed vegetables.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
Marinade
- 3 cloves fresh garlic, minced
- 1 tablespoon fresh ginger, grated
- ½ cup low-sodium soy sauce
- ¼ cup brown sugar
- 2 tablespoons rice vinegar
For Cooking
- 1 tablespoon sesame oil
Instructions
- Prepare Chicken: Cut the chicken breasts into bite-sized pieces to ensure even cooking throughout.
- Marinate: In a bowl, whisk together low-sodium soy sauce, brown sugar, minced garlic, grated ginger, and rice vinegar. Add the chicken pieces to this mixture and marinate for at least 30 minutes to infuse flavor.
- Cook Chicken: Heat sesame oil in a skillet over medium-high heat. Add the marinated chicken and sauté for 6-8 minutes until the chicken is fully cooked and slightly browned.
- Thicken Sauce: Remove the cooked chicken from the skillet and simmer the leftover marinade in the pan until it thickens slightly, creating a rich glaze.
- Combine and Serve: Return the chicken to the skillet, toss well to coat with the thickened sauce, and serve hot over rice or steamed vegetables, drizzling with any extra sauce for added flavor.
Notes
- Marinate the chicken for longer (up to 2 hours) for deeper flavor absorption.
- Use low-sodium soy sauce to reduce the saltiness of the dish.
- For a spicier version, add red pepper flakes or sriracha to the marinade.
- Can substitute chicken with tofu or salmon for different protein options.
- Serve with steamed broccoli or snap peas for a complete meal.
