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.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Place the chicken breasts in a resealable plastic bag or a shallow dish.

Step 2

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.

Step 3

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.

Step 4

Once the chicken is marinated, remove it from the refrigerator and let it come to room temperature for 10 minutes.

Step 5

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.

Step 6

Heat the vegetable oil in a large skillet or grill pan over medium heat.

Step 7

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).

Step 8

Brush the thickened teriyaki sauce over the chicken during the last few minutes of cooking, ensuring it's well-coated and caramelized.

Step 9

Transfer the cooked chicken to a serving plate and let it rest for 5 minutes.

Step 10

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

Serving size	1056.1 grams (1056.1g)

Amount per serving	% Daily Value*
Calories	1931

Total Fat 70.10g	90%
Saturated Fat 13.30g	67%
Polyunsaturated Fat 22.80g
Cholesterol 592mg	197%
Sodium 5141mg	224%
Total Carbohydrate 89.80g	33%
Dietary Fiber 2.60g	9%
Total Sugars 70.60g
Protein 229.80g	460%

Vitamin D 7IU	35%
Calcium 255mg	20%
Iron 10mg	56%
Potassium 2397mg	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.

Source of Calories

Fat: 33.0%

Protein: 48.1%

Carbs: 18.8%