Name: 10 Minute Chicken Teriyaki
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Ingredients: ½-1 Tbsp oil ((avocado or vegetable)); 1 tsp sesame oil; 1 ½ pounds boneless skinless chicken thighs ((chopped into small pieces)); 1/3 cup soy sauce; 2 Tbsp brown sugar; sesame seeds for garnish; cooked rice

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This sweet and salty 10 Minute Chicken Teriyaki stir fry cooks quickly so it’s great for weeknight dinners. It uses just a few ingredients that you probably already have in your pantry! Enjoy this easy dish served over a bowl of cooked rice, accompanied by a side of steamed vegetables, for a complete and satisfying dinner!

chicken teriyaki in a pan sprinkled with sesame seeds being scooped up with a wooden spoon

Serves: 4-5
Prep Time: 2 minutes
Cook Time: 8 minutes

Ingredients:

1/2 Tbsp oil (avocado or vegetable)
1 tsp sesame oil
1 ½ lb. boneless skinless chicken thighs, chopped into small pieces
⅓ cup soy sauce
2 Tbsp brown sugar

Optional:

sesame seeds for garnish
cooked rice

raw chicken in a bowl next to a measuring cup of soy sauce, bowls of brown sugar, oil, and sesame seeds, and a bottle of sesame oil

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: Heat both oils over high heat in a large sauté pan. Add chicken in a single layer and brown for 2-3 minutes without stirring. Check a piece to see if it is properly browned. If so, stir, making sure chicken flips to cook the other side. Cook for another 2-3 minutes or until chicken is cooked through, (no longer pink in the center, 165º F if taken with an instant thermometer)

Step 2: Stir in the soy sauce and brown sugar. Let it bubble up, then reduce the heat to medium.

soy sauce being poured over chicken sautéing in a pan

chicken being cooked in a pan with soy sauce and brown sugar bubbling up

Step 3: Continue to stir for a minute until the sugar is fully incorporated and the sauce thickens a bit. Serve over cooked rice and garnish with sesame seeds. Yum!

chicken teriyaki in a pan being sprinkled with sesame seeds

chicken and rice in a bowl being picked up with chopsticks next to a pan of chicken teriyaki

Tips:

Don’t overcrowd your pan. It’s better to cook the chicken in 2 batches if you don’t have enough space.
Add an extra tablespoon of brown sugar if you prefer a sweeter teriyaki sauce.

10 Minute Chicken Teriyaki

This sweet and salty 10 Minute Chicken Teriyaki stir fry cooks quickly with just a few ingredients you probably already have in your pantry!

Beth

Prep Time 2

Cook Time 8

Total Time 10

Servings

Ingredients

½-1 Tbsp oil (avocado or vegetable)
1 tsp sesame oil
1 ½ pounds boneless skinless chicken thighs (chopped into small pieces)
1/3 cup soy sauce
2 Tbsp brown sugar

Optional:

sesame seeds for garnish
cooked rice

Instructions

Heat both oils over high heat in a large sauté pan. Add chicken in a single layer and brown for 2-3 minutes without stirring. Check a piece to see if it is properly browned. If so, stir, making sure chicken flips to cook the other side. Cook for another 2-3 minutes or until chicken is cooked through, (no longer pink in the center, 165º F if taken with an instant thermometer)
Stir in the soy sauce and brown sugar. Let it bubble up, then reduce the heat to medium.
Continue to stir for a minute until the sugar is fully incorporated and the sauce thickens a bit. Serve over cooked rice and garnish with sesame seeds. Yum!