Teriyaki Chicken Breast Recipe
A while back, I was craving something flavorful and quick to make for dinner. I had chicken breasts in the fridge, and teriyaki sauce immediately came to mind. It’s sweet, savory, and always a family favorite. With just a few pantry ingredients, I managed to create a meal that everyone loved—and it didn’t take long at all.This teriyaki chicken breast recipe has become a go-to in my kitchen. It’s simple to make, full of flavor, and works perfectly for busy weeknights or when you want something a little special without a lot of effort.
Equipment
- Skillet or frying pan
- Mixing bowl
- Whisk
- Measuring Cups and Spoons
- Measuring Cups and Spoons
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup soy sauce
- ¼ cup brown sugar or honey
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Heat olive oil in a skillet over medium heat.
- Cook the chicken for 5–7 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove from the skillet and set aside.
- In a bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, and ginger.
- In a small cup, mix cornstarch with water to create a slurry.
- Pour the soy sauce mixture into the skillet and bring it to a simmer.
- Stir in the cornstarch slurry and cook for 2–3 minutes, stirring constantly, until the sauce thickens.
- Return the chicken breasts to the skillet, spoon the sauce over them, and let them simmer for 2–3 minutes to absorb the flavors.
- Plate the chicken and drizzle extra teriyaki sauce over the top. Serve with your choice of sides.