Teriyaki Chicken Recipe
Sweet and tangy teriyaki chicken is an amazing sauce with orange undertones. Used widely with chicken in rice bowls, sandwiches, and of course over white rice, this chicken is the perfect recipe to have on hand.
Servings: 6
Calories: 408kcal
Ingredients
For the chicken:
- 2 pounds boneless chicken thighs (cubed)
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
Sauce Ingredients:
- ¼ cup soy sauce
- ¼ cup water
- 3 tablespoons honey
- 1 tablespoon rice wine vinegar
- ¼ teaspoon sesame oil
- 1 teaspoon ginger paste
- 3 cloves garlic (minced)
- 2 teaspoons cornstarch
- 1 tablespoon orange marmalade
Cornstarch Slurry:
- 1 teaspoon water
- 1 teaspoon cornstarch
Instructions
- In a large bowl coat chicken with 1 teaspoon of corn starch, 1 teaspoon of soy sauce, and black pepper. Set to the side.
- Heat oil over medium high heat in a large wok. Add in chicken and stir fry for 4-5 minutes or until the outside is a beautiful golden color.
- Add remaining sauce ingredients into a small bowl. Set to the side.
- Once chicken is a beautiful golden color, add in mixed sauce. Continue cooking, stirring occasionally for 4-5 minutes, or until chicken has cooked through.
- To thicken the sauce, make the cornstarch slurry. Add water and cornstarch to a small bowl and mix well. Pour the slurry over the sauce once chicken has cooked.
- Allow the sauce to thicken by cooking an additional minute or two.
- Serve over rice.
Notes
The calories shown are based on the recipe serving 6, no rice included. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 408kcal | Carbohydrates: 13g | Protein: 25g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 148mg | Sodium: 715mg | Potassium: 336mg | Sugar: 10g | Vitamin A: 120IU | Vitamin C: 0.7mg | Calcium: 17mg | Iron: 1.3mg