10 Minute Chicken Teriyaki
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!
- Serves: 6
- Prep Time: 2 minutes
- Cook Time: 8 minutes
Ingredients:
- oil (avocado or vegetable)
- sesame oil
- boneless skinless chicken thighs, chopped into small pieces
- soy sauce
- brown sugar
Optional:
- sesame seeds for garnish
- cooked rice
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.
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!
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.
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10 Minute Chicken Teriyaki
Ingredients
- 1 Tbsp oil (avocado or vegetable)
- 1 tsp sesame oil
- 2 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!
Notes
- 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.
- Nutritional Information does not include rice.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
