If you are looking for an easy and tasty recipe, then Teriyaki Chicken With Store Bought Sauce is a great recipe that you should try. The recipe is really simple and you have a homemade teriyaki sauce ready in less than 15 minutes! This is a perfect weeknight recipe since it takes just 20 minutes to prepare and cook. You can also set it aside while cooking other dishes and put the rice in during this time.
Easy Teriyaki Chicken
Teriyaki Chicken is a quick and simple 5-ingredient chicken meal that only takes 15 minutes to prepare.
This recipe is ideal for our hectic lives because it doesn’t call for marinating. Your entire family will adore the abundance of sticky, delicious, and slightly sweet chicken teriyaki in it! Additionally, it is healthier than your preferred takeout with only 260 calories per dish.
TERIYAKI CHICKEN RECIPE
Easy teriyaki chicken is a favorite among everyone. A sticky teriyaki sauce is drizzled over stir-fried skinless chicken thighs in this delectable Japanese chicken meal. I adore the grilled teriyaki chicken at Panda Express, but you can now make it at home with ease!
This recipe uses ingredients that are readily available in America as a variation on the traditional Japanese teriyaki chicken. Salmon and shrimp prepared with teriyaki sauce can be prepared using the same technique.
CHICKEN TERIYAKI SAUCE
The SAUCE is the star of this dish! There are only 5 basic ingredients needed for this recipe, which is an adaptation of my Homemade Teriyaki Sauce recipe. Stir-fried chicken is cooked with it until it thickens and bubbles. Much superior to any sauce from the supermarket!
Teriyaki Sauce Ingredients:
- Soy Sauce
- Honey (or sugar)
- Vinegar
- Garlic
- Cornstarch
For added taste, you can also add ginger to the sauce. You can definitely use mirin and sake for the vinegar if you have them for a more genuine Teriyaki. I enjoy making extra sauce and drizzling it over rice and broccoli that has been steaming.
HOW TO MAKE TERIYAKI CHICKEN
- Cook chicken cubes in a skillet with oil for two to three minutes on each side.
- Include teriyaki sauce. Simmer the sauce until it thickens. Continually stir to prevent clumping.
- Give your chicken a good coating of sauce. That’s all, then!
Note: I recommend using a large 14-inch skillet so that you won’t overcrowd the chicken. If your pan is not large enough, you can cook in two batches.
TIPS FOR THE BEST TERIYAKI CHICKEN STIR FRY
- Chicken thighs or chicken breasts? For this recipe, you can use either chicken thighs or breasts, although chicken thighs are more juicy and less likely to dry out.
- Does it work in a slow cooker?
- Yes!
- It takes less than ten minutes to prepare Crock Pot Teriyaki Chicken. Put all the ingredients for the teriyaki chicken in the crockpot and cook on high for 2-4 hours.
- Can I bake it instead?
- Yes! The same components are used for baked teriyaki chicken. You can roast your chicken in the oven after marinating it.
- With what should you pair teriyaki chicken?
- For the teriyaki chicken bowl, I normally serve it with rice and broccoli. It can also be put on a sandwich or served over noodles. Serve with lettuce wraps or cauliflower rice for a healthier option.
Teriyaki Chicken
You want this Teriyaki Chicken tonight because it is so much better than takeout! In about 30 minutes, you’ll be eating it:)
Sometimes, it truly is amazing how quick and easy it is to create something of such high quality.
One of those foods is teriyaki chicken. Simply combine the ingredients to make the teriyaki sauce. Then you add the sauce after sautéing some chicken. It doesn’t get any simpler than that.
But for such little work, wow. It’s faster and tastier than ordering takeout since the chicken is juicy and tender and the sauce is overflowing with sweet and sour tastes.
IDEAS FOR ALTERING YOUR TERIYAKI
In fact, since making this teriyaki chicken is so simple, I can’t help but recommend a few modifications.
First and first, you don’t have to make the teriyaki sauce at all if you don’t want to. In place of the first 8 components in this recipe, you’ll need around 1 cup plus 2 tablespoons (also omit the first step of the instructions). Due to the fact that store-bought sauces come in a variety of viscosities, if the sauce you purchase is particularly liquidy, mix in 2 tablespoons of cornstarch before adding it to the skillet in step three. Before adding it to the skillet in step three, mix in 1 teaspoon of cornstarch if the one you buy is thick enough for your final meal but not quite enough.
Two, you may omit the sauce from this recipe and substitute my even easier, entirely homemade teriyaki sauce from the cupboard in its place. It yields roughly 1 cup, which is near enough for this recipe to work with jazz.
Three: I prefer dark meat chicken since I believe it to have the most taste, but if you prefer boneless, skinless breasts, you may certainly use them. They will cook at around the same pace.
Four, you may use beef, pig, shrimp, or even your own vegetables in place of the chicken. Before adding the teriyaki sauce, simply modify the cooking times as necessary to cook your base ingredient(s).
ABOUT THE ASIAN INGREDIENTS
This recipe’s teriyaki sauce requires a few Asian items that you might not already have on hand. However, most large supermarkets provide them in the ethnic or Asian area.
Mirin is a sweet cooking wine, also referred to as aji-mirin or sweet wine. In nearly every stir-fry sauce, it makes a terrific complement and is a staple in Japanese cooking.
You can typically find seasoned or unseasoned rice wine vinegar. The seasoned variety is perfect for preparing sushi rice because it has a small amount of both salt and sugar. Either type will work in this recipe because it’s a pretty minor player.
roasted sesame oil is the last. Contrary to plain sesame oil, which is more frequently used for cooking, it is primarily used as a condiment or flavored oil. It imparts a richly nutty sesame taste to my teriyaki. To drizzle over stir-fries and steamed vegetables, I prefer to keep it on hand.
Teriyaki Chicken Recipe – My Cheat Version
If you point me and ask, I would say this ‘Teriyaki chicken’ is my cheat version of this recipe which can amuse my son. Every mom has their own cheat recipes to satisfy their children.
The mother’s most difficult work begins right away after leaving our children’s favorite restaurant—replicating that recipe.
Famous Japanese dish teriyaki chicken is often made with thigh meat, but I always choose breast meat for this fake version.
Since we enjoyed our chicken breast drenched in Teriyaki sauce, crushing the breast would yield greater results.
Because chicken breast flesh is so adaptable, simple components can be used to create unusual dishes. Have you seen my most recent straightforward Lemon Chicken, Tandoori Chicken, and Bok Choy Chicken recipes?
Why prepare the teriyaki sauce from scratch when excellent ready-to-use teriyaki sauce is readily available in stores while making Teriyaki Chicken Recipe?
Half of our burden can be lowered by using store-bought sauces. The chicken is simply marinated and baked at our house.
Teriyaki Chicken Recipe – My Cheat Version
Ingredients:
4 of the chicken breasts, thinly sliced
1/4 cup Teriyaki sauce, any brand
1 cup of sesame seeds
What to do
- Gently pound cleaned and washed chicken breasts. For around 30 minutes, let the food marinate in teriyaki sauce.
- Bake it for 15-20 minutes at 350 degrees Fahrenheit, flipping it over halfway through.
- Take the chicken breast out of the oven once it has totally cooked down. To give the chicken a lovely glaze, drizzle a little sauce over it once it has finished cooking. To make it more attractive, sprinkle some sesame seeds. Then serve with a bowl of rice or a bit of lettuce salad.
Tips and Variations:
Cut the chicken into the desired size and shape, then bake it to create bite-sized teriyaki chicken. Don’t forget to look into other Indo-Chinese dishes like Gobi Manchurian and Szechuan Noodles.
Teriyaki Chicken Recipe – My Cheat Version
My son can be amused by my cheat version of this meal, which I call “Teriyaki chicken.” Every mother has a special cheat recipe for pleasing her kids.
Prep Time: 7 minutes
Cook Time: 20 minutes
Total Time: 27 minutes
Servings: 4 people
Calories: 85kcal
Ingredients
- 4 thinly sliced chicken breast
- ¼ cup teriyaki sauce store bough
- 1 tablespoon sesame seeds roasted
- 2 tablespoon teriyaki sauce for glazing
Instructions
- Chicken breasts should be cleaned and lightly pounded.
- For around 30 minutes, let the food marinate in teriyaki sauce.
- For 15-20 minutes, bake it at 350°F, rotating the pieces once or twice.
- Remove the chicken breast from the oven once it has completely cooked down.
- To give the chicken a lovely gloss, drizzle sauce over it once more in the oven.
- Add some roasted sesame seeds to give it a nicer appearance.
- Serve with a bowl of rice or a bit of lettuce salad.
Nutrition
Calories: 85kcal | Carbohydrates: 3g | Protein: 12g | Fat: 2g | Cholesterol: 32mg | Sodium: 748mg | Potassium: 236mg | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 0.6mg | Calcium: 26mg | Iron: 0.8mg