Teriyaki Chicken Breasts
Savor the irresistible flavors of these Teriyaki Chicken Breasts, a perfect balance of savory, sweet, and tangy in every bite. This easy-to-follow recipe features tender boneless, skinless chicken breasts marinated in a homemade teriyaki sauce made with soy sauce, brown sugar, honey, garlic, and fresh ginger. The marinade doubles as a glaze, thickened to glossy perfection and brushed over the chicken as it cooks to achieve a caramelized finish. Cooked in a skillet or grill pan, these juicy chicken breasts are ready in under 30 minutes and are perfect for a quick weeknight dinner or a meal-prep staple. Garnished with sesame seeds and green onions, serve with fluffy steamed rice and sautéed vegetables for a restaurant-quality meal right at home.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cup Soy sauce
- 0.25 cup Brown sugar
- 2 tablespoons Honey
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 0.25 cup Water
- 1 tablespoon Cornstarch
- 2 tablespoons Vegetable oil
- 1 tablespoon Sesame seeds (optional, for garnish)
- 2 tablespoons Chopped green onions (optional, for garnish)
Instructions
Place the chicken breasts in a resealable plastic bag or a shallow dish.
In a medium-sized bowl, whisk together the soy sauce, brown sugar, honey, minced garlic, grated ginger, rice vinegar, sesame oil, and 1/4 cup of water to create the teriyaki marinade.
Pour half the marinade over the chicken breasts, ensuring they’re fully coated. Cover and refrigerate for at least 30 minutes, ideally up to 2 hours. Reserve the other half of the marinade for the glaze.
Once the chicken is marinated, remove it from the refrigerator and let it come to room temperature for 10 minutes.
In a small saucepan, pour the reserved marinade and bring it to a boil over medium heat. Reduce the heat and let it simmer for 5-7 minutes. Mix the cornstarch with 2 tablespoons of water to create a slurry, then whisk it into the saucepan. Simmer until the sauce thickens, then remove from heat.
Heat the vegetable oil in a large skillet or grill pan over medium heat.
Remove the chicken breasts from the marinade, allowing any excess to drip off, and place them in the skillet. Sear the chicken for 4-5 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C).
Brush the thickened teriyaki sauce over the chicken during the last few minutes of cooking, ensuring it's well-coated and caramelized.
Transfer the cooked chicken to a serving plate and let it rest for 5 minutes.
Garnish the chicken with sesame seeds and chopped green onions, if desired. Serve with steamed rice and stir-fried vegetables for a complete meal.
Nutrition Facts
Calories |
1931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 5141 mg | 224% | |
| Total Carbohydrate | 89.8 g | 33% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 70.6 g | ||
| Protein | 229.8 g | 460% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 255 mg | 20% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2397 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
