From pan to table in 15 minutes, this Chicken Teriyaki dish has a much shorter ingredients list than other, similar recipes we have experimented with over the years. If you’re really in a pinch, you can use garlic and ginger powder for the flavor without the fuss.
Total time: 15 minutes
Prep time: 5 minutes
Cook time: 10 minutes
Yield: 4 servings
3/4 cup low-sodium soy sauce (recommended: Kikkoman brand)
1/4 cup light brown sugar, packed
1 tablespoon rice wine vinegar (substitutes: lemon juice)
1 tablespoon grated ginger
2 garlic cloves, minced
2 boneless skinless chicken breasts
Freshly ground black pepper
2 teaspoons vegetable oil
Optional: 2 teaspoons water
Optional: 1 teaspoon corn starch
2 green onions, green and white parts, sliced
Serving suggestion: Steamed white or brown rice
In a medium bowl, whisk together soy sauce, brown sugar, rice wine vinegar, grated ginger, and garlic until sugar is dissolved. Set aside.
Place chicken breasts on a cutting board, smooth side facing up, and place a layer of plastic wrap on top. Using a meat mallet or frying pan, evenly pound chicken breasts to a 1/2-inch thickness. Cut each breast in half to end up with 4 equal-sized pieces of chicken. Sprinkle 1/4 teaspoon of black pepper over top of chicken pieces.
Heat oil in a large pan over medium-high heat. Place the seasoned side of chicken pieces into the oil, and season the sides now facing up with another 1/4 teaspoon of black pepper. Cook first side of chicken for 3-4 minutes, or just until golden brown. Using tongs, flip the chicken over and cook other side for about 30 seconds. Pour prepared teriyaki sauce mixture evenly over chicken, and without moving chicken pieces, allow chicken to absorb sauce for 3 minutes as the sauce begins to gently bubble. Check chicken for doneness (meat should be opaque and no pinkness should remain in center) and transfer chicken pieces to a plate. To finish teriyaki sauce: If you do not have corn starch or if you prefer a thin teriyaki sauce, you can heat the sauce for another 3-5 minutes to reduce and gently thicken sauce.
If you prefer a thicker teriyaki sauce, in a small bowl, whisk together water and cornstarch. While whisking sauce, pour cornstarch mixture into teriyaki sauce and allow sauce to thicken, about 30 seconds. Remove from heat.
Pour teriyaki sauce over chicken pieces and serve over steamed rice. Serve with additional teriyaki sauce and garnish with sliced green onions. Slice chicken before serving, if desired.”