Easy Teriyaki Chicken {with Sticky Sauce}

Close up of cooked Teriyaki Chicken with sesame seeds and broccoli.

4.79 from 119 votes

Easy Teriyaki Chicken {with Sticky Sauce}

This Teriyaki Chicken recipe with a delicious sticky sauce makes a brilliant, quick, healthy, midweek meal. No need to marinate, just stir fry and serve.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

650 g Chicken breasts Skinless, boneless, cut into chunks
1 tbsp Oil Sesame, vegetable or sunflower
2 Cloves of garlic Peeled and crushed
1 tsp Ginger puree

For the Teriyaki Sauce:

2 tsp Cornflour See notes
100 ml Soy sauce
50 ml Water
3 tbsp Honey
2 tbsp White wine vinegar
0.5 tsp Garlic powder
1 tsp Ginger purée
0.5 tsp Dried chilli flakes Optional

To garnish:

Sesame seeds

Metric - Imperial

Instructions

Mix the teriyaki sauce ingredients in a small bowl. Begin with the cornflour and gradually add the soy sauce, whisking so there are no lumps. Add the rest of the sauce ingredients.
Heat the oil in a frying pan until very hot.
Add the chicken and cook for about 10-15 minutes until the chicken is almost cooked through.
Add the garlic and ginger and cook for 3 or 4 more minutes until softened.
Add the teriyaki sauce ingredients and cook for about 5 minutes until everything is well coated and thickened.
While the chicken is cooking, I cook some rice in the bottom of a steamer pan and then add some green vegetables to the steamer part on top for the last 5 minutes. (You can mix the cooked broccoli into the sauce and chicken just before serving if you'd like it coated in sauce.)

Notes

Nutrition calculated without rice or vegetables.

PLEASE NOTE: Cornflour in the UK is NOT the same as it in the US! There it's known as 'corn starch'. Corn flour in the US is something different (the same as cornmeal in the UK), so please don't use this

Nutrition