Teriyaki Chicken

I’m on a quest to make my own Chinese food.

Since moving to our house 2 years ago, we have been unsuccessful

with finding a really good Chinese restaurant close by. We have tried all within our

area & have resorted driving  25 miles round trip to our favorite spot.

Two weeks ago, we discovered our favorite spot closed. The owners retired. 😦

Oh No!!!

So my quest begins.

First dish I am across to try was teriyaki chicken.

Homemade teriyaki sauce is sooo good & it smells great!

Easy to make & much better than the bottled stuff you’d get at the store.

NO high fructose corn syrup and unnecessary preservatives here!

If you look closely you can see a little bit of fresh ginger.

A little green onion to garnish.

Served on a bed of jasmine rice.

This rice really is wonderful. Compliments the chicken well.


Teriyaki Sauce

1/3 cup (low sodium) soy sauce
2 tbsp. honey
1 tbsp. brown sugar
2 cloves garlic, minced
1 tsp. fresh ginger, minced
1 tsp. apple cider vinegar
1/3 cup water
1 tbsp. cornstarch

In a medium saucepan, combine soy sauce, honey, brown sugar, garlic, ginger and vinegar over medium-high heat, stirring frequently.

Dissolve cornstarch in water in a separate mixing bowl and then add to the saucepan. Cook for 6-8 minutes, stirring frequently, until thickened.

Set aside.


1 tbsp. olive oil
4 boneless, skinless chicken breasts
pinch kosher salt
pinch ground black pepper
optional: sliced green onions

Preheat oven to 425 degrees.

Heat olive oil in large, oven-safe skillet over high heat. Season chicken liberally with kosher salt and ground black pepper.

Place chicken into skillet and cook until golden-brown on one side, about 5-6 minutes. Flip pieces over, pour the teriyaki sauce over and between the chicken and place into the oven.

Bake chicken for 15-20 minutes, until no longer pink in the middle.

To serve, slice against the grain and drizzle teriyaki sauce from the skillet over the chicken.

Serve over steamed rice if desired. Garnish with sliced green onions if desired.



2 thoughts on “Teriyaki Chicken

  1. Made the Teriyaki Chicken for dinner tonight, Oct. 2012. Flavor of sauce was good, but it was a bit thick, so I thinned it with water. Would prefer chicken be cut into bite size pieces. . Next time I will add some onion,bellpepper. water chestnut and carrots for a complete meal.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s