Chicken Teriyaki

Ingredients

• 15 mlolive oil (or vegetable oil)
• 454 gboneless, skinless chicken breasts, cut into 2.5 cm pieces
• 2.5 mlpepper, or to taste
• 120 mlteriyaki sauce
• 9 gsesame seeds, for garnish
• 2green onions, chopped, for garnish

Instructions

1. 1

   Prepare the chicken

   Cut the chicken breast into 2.5 cm pieces. Heat the olive oil in a large skillet over medium heat, add the chicken and season it with pepper.

2. 2

   Cook the chicken

   Fry the chicken for about 10 minutes, until golden and nearly cooked through. Pour over the teriyaki sauce and simmer for a further 5 minutes, until the chicken is cooked through.

3. 3

   Finish the dish

   Sprinkle the chicken with sesame seeds and chopped green onions.

4. 4

   Serve the chicken

   Serve over rice with steamed broccoli.

What is chicken teriyaki?

Teriyaki refers to a Japanese cooking style in which food is grilled or broiled with a glossy, seasoned sauce. This skillet version is an American-style take: chicken pieces are cooked on the hob and simmered in ready-made teriyaki sauce.

The short cooking time and simple garnish make it practical for a weeknight, while the sauce brings savoury, tangy and sweet notes to the chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 208 calories, 27g protein, 7g carbs, 8g fat.

The chicken supplies most of the protein, while the teriyaki sauce contributes carbohydrates and the oil provides much of the fat. Serve it with a generous portion of steamed broccoli alongside the rice for a more balanced plate.

Choosing and cutting the chicken

Chicken breast: Boneless, skinless breast cooks quickly and is easy to portion into bite-sized pieces.

Even pieces: Cut the chicken into pieces around 2.5 cm across so they cook at a similar pace. Patting them dry before cooking can help them brown in the pan.

Getting colour in the pan

Hot oil: Let the oil warm over medium heat before adding the chicken. Arrange the pieces in a single layer where possible, so they have room to brown rather than crowding together.

Pepper first: Season the chicken as it goes into the skillet. The teriyaki sauce is added later, after the chicken has had time to develop some colour.

Simmering with teriyaki sauce

Add the sauce: Pour it over the chicken once the pieces are golden and nearly cooked through. Keep the heat at a gentle simmer for the remaining 5 minutes.

Check doneness: The chicken should be cooked through, with no pink in the centre. Avoid prolonging the simmer once it is done, as small breast pieces can become dry.

Finishing and serving

Garnish: Add the sesame seeds and chopped green onions at the end to keep their appearance and texture fresh.

To serve: Rice and steamed broccoli are suggested accompaniments. The rice catches the sauce, while broccoli makes an easy vegetable side.

Timing the meal

The chicken takes about 10 minutes to fry, followed by a further 5 minutes simmering in the sauce. Use that cooking time to prepare the rice and broccoli, as suggested in the method.

The total recipe time is 20 minutes, so have the ingredients ready before heating the skillet.

Recipe notes & tips

• Cut the chicken into evenly sized pieces so they cook at a similar rate.
• Let the oil heat over medium before adding the chicken.
• Give the chicken space in the skillet to help it brown.
• Simmer gently after adding the sauce rather than letting it boil rapidly.
• Prepare the rice and broccoli while the chicken cooks.

Variations

• Use vegetable oil: Swap it for the olive oil if that is what you have to hand.
• Adjust the pepper: Use less or more pepper to suit your taste.
• Add extra garnish: Scatter on more green onions just before serving.
• Serve with noodles: Replace the suggested rice accompaniment with noodles.
• Add steamed vegetables: Serve with another steamed vegetable alongside the broccoli.

Common mistakes to avoid

• Uneven chicken pieces: Cut them to a similar size so they finish cooking together.
• Crowded skillet: Cook in batches if needed, as packed pieces are less likely to brown.
• Adding sauce too early: Let the chicken fry until golden and nearly cooked through first.
• Rapid simmering: Keep the sauce at a gentle simmer to avoid overcooking the chicken.
• Skipping the doneness check: Make sure the thickest pieces are cooked through before serving.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan or microwave until piping hot throughout; add a small splash of water if the sauce has thickened.

Frequently asked questions