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Frying pan with Teriyaki Chicken and sticky sauce and broccoli in

Chicken Teriyaki with Easy Sticky Sauce

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

Course Main Course
Cuisine Family Food
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 350 kcal
Author Sarah Barnes


  • 800 g Chicken thighs Skinless, boneless, cut into chunks
  • 1 tbsp Oil Sesame, vegetable or sunflower
  • 2 Cloves Garlic Peeled and crushed
  • 1 tsp Ginger puree

For the Teriyaki Sauce

  • 1 tsp Cornflour
  • 10 tbsp Soy sauce
  • 3 tbsp Honey
  • 2 tbsp White wine vinegar
  • .5 tsp Dried chilli flakes Optional

To garnish:

  • Sesame seeds


  1. 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.

  2. Heat the oil in a frying pan until very hot.

  3. Add the chicken and cook for about 15 minutes until well browned.

  4. Add the garlic and ginger and cook for 3 or 4 more minutes until softened.

  5. Add the teriyaki sauce ingredients and cook for about 5 minutes until everything is well coated and thickened.

  6. Whilst 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.)

Recipe Notes

  • Nutrition calculated without rice or vegetables.
Nutrition Facts
Chicken Teriyaki with Easy Sticky Sauce
Amount Per Serving
Calories 350 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 190mg63%
Sodium 2697mg117%
Potassium 585mg17%
Carbohydrates 16g5%
Sugar 13g14%
Protein 43g86%
Vitamin A 120IU2%
Vitamin C 0.5mg1%
Calcium 30mg3%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.