If you have a pulse and eat chicken, then you like Teriyaki Chicken.
That’s a bold statement to make but really, who doesn’t love Teriyaki Chicken?
I’m going to guess that everyone does.
I personally haven’t met a chicken eating person who doesn’t enjoy it.
Heck, forget the chicken and put this sauce over tofu or even cooked cauliflower or even just rice and you’re guaranteed to have a happy table.
One of our favorite Chinese takeout items is Teriyaki Chicken.
However did you know that you can whip it up in 20 minutes at home and it will taste fresher, and better than the take out stuff?
Over the years I have tried a LOT of recipes for Teriyaki sauce.
And over the years I’ve come to the conclusion that they taste one of two ways.
Like soy sauce or bland.
Personally I’m not interested in soy sauce chicken and I prefer my food to have a bit of flavor.
Every time I try someone else’s BEST TERIYAKI CHICKEN recipe, I am overwhelmingly disappointed.
And I always come back to my fall back recipe.
Really, after so many times trying “the best” I’ve come to realize that this is the best.
This recipe is SIMPLE.
The ingredients are SIMPLE. And the best part is that it doesn’t taste like soy sauce. It’s full of flavor and tasty the first time or reheated.
The next time you’re craving Teriyaki Chicken, forget take out and make it at home. Quick, easy and kid approved!
Other Tasty Recipes Using Chicken…
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- 4 Chicken Breasts, diced
- 3/4 cup soy sauce
- 2/3 cup sugar
- 2 slices lemon
- 3 cloves garlic or 2 teaspoons garlic paste
- 1 teaspoon grated ginger
- 2 Tablespoons corn starch
- 2 Tablespoons water
- Green onions, sliced (optional)
- Sesame seeds (optional)
- In a deep skillet combine soy sauce, sugar, lemon, garlic and ginger. Bring to a boil.
- Add chicken and cook until done, stirring regularly. Approximately 10 minutes.
- In a small bowl combine cornstarch and water. Add mixture into chicken and sauce.
- Stir in and cook for 3 - 5 more minutes until mixture thickens.
- Remove lemons and serve immediately over rice.
- Top with green onions and sesame seeds (optional) and serve over rice.