Teriyaki Chicken
This Teriyaki Chicken takes 25 minutes from start to finish! Tender chicken simmered in a sweet and salty teriyaki sauce.
Servings: 4 people
Calories: 432kcal
Equipment
Ingredients
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 2 cloves garlic minced
- 1/4 teaspoon red pepper flakes more or less to taste
- 1/4 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 2 pounds boneless skinless chicken breasts cubed into bite sized pieces
- 2 tablespoons extra virgin olive oil
- 1 tablespoon cornstarch
- 1 tablespoon orange juice
- Green onion and sesame seeds optional for garnish
- Cooked rice for serving
Instructions
- In a large bowl, whisk together pineapple juice, soy sauce, honey, lime juice, sesame oil, garlic, red pepper flakes, ginger, and black pepper.
- Stir in cubed chicken, cover, and marinate in the fridge for at least 30 minutes, but preferably 8 hours.
- Heat extra virgin olive oil in a large non-stick skillet over medium-high heat.
- Remove chicken from marinade with a slotted spoon, reserving the marinade in the bowl.
- Add chicken to the hot pan and cook, stirring occasionally, until golden and cooked through, about 5 minutes.
- Transfer chicken to a clean bowl.
- In a small bowl, whisk together cornstarch and orange juice (this is our slurry). Set aside.
- Pour reserved marinade into the hot pan, then whisk in the slurry.
- Bring to a boil, whisking constantly until slightly thickened, about 1 minute.
- Remove from the heat, add chicken back to the pan and stir to combine.
- Serve with optional garnishes, rice, and enjoy!
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Video
Nutrition
Serving: 1person | Calories: 432kcal | Carbohydrates: 25g | Protein: 50g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 1077mg | Potassium: 919mg | Fiber: 1g | Sugar: 21g | Vitamin A: 105IU | Vitamin C: 9mg | Calcium: 21mg | Iron: 1mg