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Teriyaki Chicken Breast Recipe

This teriyaki chicken breast is juicy, tender, and coated in a rich homemade teriyaki glaze with the perfect balance of sweet and savory flavors. Pan-seared until golden, then simmered in a glossy sauce, this easy 30-minute recipe is better than takeout and perfect for busy weeknights. Serve it over steamed rice with broccoli or your favorite vegetables for a complete meal.
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Prep Time 10 minutes
Cook Time 19 minutes
Servings: 2 people
Course: dinner, lounch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 garlic cloves minced
  • ¼ cup low-sodium soy sauce
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 2 tablespoons water
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 1 tablespoon water slurry
  • 1 teaspoon sesame seeds
  • 2 tablespoons sliced green onions

Method
 

  1. Pat the chicken breasts dry with paper towels. Pound them to an even thickness if needed.
  2. Season both sides with garlic powder, onion powder, ground ginger, salt, and black pepper.
  3. In a small bowl, whisk together the soy sauce, honey, brown sugar, water, rice vinegar, and sesame oil.
  4. Heat the olive oil in a large skillet over medium-high heat.
  5. Cook the chicken for 5 to 6 minutes per side until golden brown.
  6. Reduce the heat to medium. Add the minced garlic and cook for 30 seconds until fragrant.
  7. Pour the teriyaki sauce into the skillet and bring it to a gentle simmer.
  8. Stir in the cornstarch slurry and cook for 1 to 2 minutes, stirring until the sauce thickens into a glossy glaze.
  9. Spoon the sauce over the chicken, turning it once to coat both sides. Cook until the internal temperature reaches 165°F (74°C).
  10. Remove the chicken from the skillet and let it rest for 5 minutes.
  11. Slice the chicken, drizzle with the remaining teriyaki sauce, and garnish with sesame seeds and green onions before serving.

Notes

  • Fresh grated ginger can replace ground ginger for a brighter flavor.
  • Do not let the sauce boil rapidly, or it may become too thick.
  • Add steamed broccoli, snap peas, or carrots directly to the skillet for an easy one-pan meal.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Serve with jasmine rice, fried rice, noodles, or stir-fried vegetables.