Easy Chicken Teriyaki is sweet, tangy, and a crowd favorite menu item at Americanized Japanese restaurants. Serve it up with your favorite rice and some steamed veggies, and get ready to enjoy a delicious and easy takeout fakeout meal at home!
Course: Main Dish
Keyword: Chicken Teriyaki
1/4teaspooncrushed red pepper flakes
2poundsdiced boneless skinless chicken breasts
In a small mixing bowl, whisk together cornstarch, brown sugar, ginger, and red pepper flakes. Whisk in soy sauce, rice vinegar, and garlic. Set aside.
Heat a large heavy skillet over medium-heat. Add in vegetable oil and heat 30-60 seconds. Add in chicken and season with salt and pepper. Cook chicken 8 to 10 minutes until golden and cooked through to an internal temperature of 165 degrees Fahrenheit.
Pour teriyaki sauce in with the chicken and bring to a simmer until sauce is thickened, about 2 to 3 minutes. Serve hot.
Serving Suggestion: Serve with steamed broccoli and cooked rice. Garnish with sliced green onion or sesame seeds if desired.Variation: Use boneless skinless chicken thighs instead! Simply add a few minutes to the cooking time. Slow Cooker Instructions: Use whole chicken breasts or boneless skinless chicken thighs instead of diced. Place chicken directly into a slow cooker. Do not use oil. Season with salt and pepper. Make sauce and pour directly over chicken. Cover and cook on low for 6 hours or high for 4 hours.