Chicken Teriyaki

Random fun fact: I actually really like to try recipes I see on Instagram! And one of my new faves is Chicken Teriyaki from Lena Abraham for delish. The flavors of the sauce are amazing and bring new life to boring chicken dinners. That coupled with the straightforward steps and the fact that it only takes about 30 minutes or so to prepare makes it a complete winner. The hardest part for me was finding the ingredients in the grocery store!

[A word to the wise: keep your eyes peeled in the oil and ethnic food aisle when looking for the rice wine vinegar and sesame oil.]


For the Sauce:

  • 1/3 c. soy sauce
  • 1/4 c. rice wine vinegar
  • 1 tsp. sesame oil
  • 1 1/2 tbsp. honey
  • 2 cloves garlic, minced
  • 2tsp. finely minced fresh ginger – (I used McCormick ginger powder and it tasted great!)
  • 2tsp. cornstarch

For the Chicken:

  • 1 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breast, cut into bite-sized pieces
  • kosher salt
  • freshly ground black pepper
  • sesame seeds, to garnish
  • sliced green onions, to garnish
  • white rice, for serving
  • steamed broccoli, for serving



  1. Make the sauce: In a medium bowl, combine soy sauce, vinegar, sesame oil, honey, garlic, ginger and cornstarch. Whisk until smooth.
  2. In a large skillet, over medium heat, heat oil. Add chicken to skillet and season with salt and pepper. Cook until golden and almost cooked through, about 10 minutes.
  3. Pour sauce over chicken and simmer until sauce has thickened slightly and chicken is cooked through. [My skillet was still very hot from cooking the chicken so when the sauce was poured it thickened immediately and stuck to the chicken nicely. I did not need to simmer for too long.]
  4. Garnish with sesame seeds and sliced green onions. Serve over rice with broccoli.



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