This easy Pioneer Woman Chicken Teriyaki recipe is a delicious, quick meal that’s perfect for busy weeknights. Featuring tender chicken coated in a sweet and savory sauce, you can customize it with common ingredients like veggies. Enjoy it hot over rice, garnished with crispy green onions and sesame seeds for added flavor!
Ingredients Needed:
For the Chicken:
- 2 1/2 lbs. boneless skinless chicken thighs, cut into 1-inch pieces
- 3/4 cup soy sauce
- 1/3 cup packed dark brown sugar
- 2 tablespoons rice wine vinegar
- 2 tablespoons honey
- 4 large cloves garlic, minced
- 2 teaspoons sesame oil
- 1 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon cornstarch
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Optional Sides:
- Steamed broccoli
- Steamed white rice
How To Cook Chicken Teriyaki:
- Marinate the Chicken: Place the chicken pieces in a resealable plastic zip-top bag. In a large glass measuring cup, whisk together 3/4 cup soy sauce, 1/3 cup dark brown sugar, 2 tablespoons water, 2 tablespoons rice wine vinegar, 2 tablespoons honey, 4 minced garlic cloves, 2 teaspoons sesame oil, 1 teaspoon ground ginger, and 1/2 teaspoon black pepper until the sugar dissolves. Pour half of the marinade over the chicken, reserving the other half. Seal the bag and turn to coat the chicken. Refrigerate for at least 30 minutes or up to 4 hours, turning the bag occasionally.
- Prepare the Chicken: Remove the chicken from the marinade and pat it dry. Discard the used marinade.
- Cook the Chicken: In a large skillet over medium-high heat, add 1 tablespoon vegetable oil. Once hot, add the chicken and cook, stirring frequently, until the chicken is cooked through and golden brown, about 3 to 5 minutes. Reduce the heat to medium.
- Thicken the Sauce: In a small bowl, whisk together 2 tablespoons water and 1 tablespoon cornstarch. Add this mixture to the reserved marinade and stir. Pour the reserved marinade into the skillet over the cooked chicken. Cook, stirring frequently, until the sauce thickens and coats the chicken evenly, about 3 to 5 minutes.
- Serve: Garnish the chicken with 2 sliced green onions and 1 tablespoon toasted sesame seeds. Serve hot with steamed broccoli and white rice, if desired.
Recipe Tips
- Marinate Longer: For the best flavor, marinate the chicken for at least 1 hour or up to 4 hours. This helps the chicken absorb the sweet and savory flavors.
- Use Fresh Ingredients: Fresh garlic and ginger make a big difference in taste. Try to use fresh ingredients instead of dried ones for a richer flavor.
- Don’t Overcrowd the Pan: When cooking the chicken, avoid adding too many pieces to the skillet at once. Cook in batches if necessary to ensure even cooking and browning.
- Adjust the Sauce: If you like it spicier, add a pinch of red pepper flakes or sriracha to the marinade. For a sweeter sauce, increase the amount of honey or brown sugar.
- Serve Immediately: Chicken teriyaki is best enjoyed hot and fresh. Serve it right after cooking to keep the chicken tender and the sauce thick.
How To Store & Reheat Leftovers
- Refrigerate: First, let the leftover chicken teriyaki cool to room temperature. Then, put it in an airtight container and store it in the fridge. It will be good for up to 3 days.
- Freeze: To freeze leftover chicken teriyaki , let it cool completely, then put it in a freezer-safe container or bag. Remove as much air as you can before sealing. It can be frozen for up to 3 months. To thaw, move it to the fridge overnight before reheating in a skillet or microwave.
- Reheating: Reheat leftover chicken teriyaki in a skillet over medium heat for 5–7 minutes, stirring occasionally. Alternatively, microwave in a safe dish for 2–3 minutes, stirring halfway. Add a splash of water or soy sauce to keep it moist.
Nutrition Facts
Serving Size: 1 serving (approximately 283 grams)
- Calories: 270
- Total Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 35mg
- Sodium: 390mg
- Potassium: 550mg
- Total Carbohydrate: 44g
- Dietary Fiber: 3g
- Sugars: 13g
- Protein: 15g
Try More Ina Garten Recipes:
- Pioneer Woman Peach Whiskey Chicken
- Pioneer Woman Chicken Breast Sheet Pan Dinner
- Pioneer Woman Baked Chicken Breast
- Pioneer Woman Air Fryer Chicken Thighs
- Pioneer Woman Honey Mustard Chicken
Pioneer Woman Chicken Teriyaki
Description
This easy Pioneer Woman Chicken Teriyaki recipe is a delicious, quick meal that’s perfect for busy weeknights. Featuring tender chicken coated in a sweet and savory sauce, you can customize it with common ingredients like veggies. Enjoy it hot over rice, garnished with crispy green onions and sesame seeds for added flavor!
Ingredients
For the Chicken:
Optional Sides:
Instructions
- Marinate the Chicken: Place the chicken pieces in a resealable plastic zip-top bag. In a large glass measuring cup, whisk together 3/4 cup soy sauce, 1/3 cup dark brown sugar, 2 tablespoons water, 2 tablespoons rice wine vinegar, 2 tablespoons honey, 4 minced garlic cloves, 2 teaspoons sesame oil, 1 teaspoon ground ginger, and 1/2 teaspoon black pepper until the sugar dissolves. Pour half of the marinade over the chicken, reserving the other half. Seal the bag and turn to coat the chicken. Refrigerate for at least 30 minutes or up to 4 hours, turning the bag occasionally.
- Prepare the Chicken: Remove the chicken from the marinade and pat it dry. Discard the used marinade.
- Cook the Chicken: In a large skillet over medium-high heat, add 1 tablespoon vegetable oil. Once hot, add the chicken and cook, stirring frequently, until the chicken is cooked through and golden brown, about 3 to 5 minutes. Reduce the heat to medium.
- Thicken the Sauce: In a small bowl, whisk together 2 tablespoons water and 1 tablespoon cornstarch. Add this mixture to the reserved marinade and stir. Pour the reserved marinade into the skillet over the cooked chicken. Cook, stirring frequently, until the sauce thickens and coats the chicken evenly, about 3 to 5 minutes.
- Serve: Garnish the chicken with 2 sliced green onions and 1 tablespoon toasted sesame seeds. Serve hot with steamed broccoli and white rice, if desired.
Notes
- Marinate Longer: For the best flavor, marinate the chicken for at least 1 hour or up to 4 hours. This helps the chicken absorb the sweet and savory flavors.
- Use Fresh Ingredients: Fresh garlic and ginger make a big difference in taste. Try to use fresh ingredients instead of dried ones for a richer flavor.
- Don’t Overcrowd the Pan: When cooking the chicken, avoid adding too many pieces to the skillet at once. Cook in batches if necessary to ensure even cooking and browning.
- Adjust the Sauce: If you like it spicier, add a pinch of red pepper flakes or sriracha to the marinade. For a sweeter sauce, increase the amount of honey or brown sugar.
- Serve Immediately: Chicken teriyaki is best enjoyed hot and fresh. Serve it right after cooking to keep the chicken tender and the sauce thick.
Pioneer Woman Chicken Teriyaki