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Teriyaki Chicken10

Teriyaki Chicken

Dmitri Magi
Craving something sweet and savory? This Teriyaki Chicken recipe is the perfect weeknight meal. Tender chicken glazed in a classic teriyaki sauce—it's quick, easy, and bursting with flavor. Way better than takeout, this recipe is sure to become a new family favorite. Let's get cooking!
Calories: 300 (without rice) | Protein: 30g | Carbs: 15g | Fat: 7g
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 300 kcal

Equipment

  • Large frying pan or skillet
  • Small bowl for mixing sauce
  • Cooking spray
  • Wooden spoon or spatula

Ingredients
  

  • For the Chicken:
  • 400 g diced chicken breast or thighs
  • 2 tbsp cornflour
  • 1 tsp garlic pepper
  • 1 tsp onion powder
  • 1 tsp hot paprika
  • 2-3 crushed garlic cloves
  • For the Sauce:
  • 2 tbsp teriyaki sauce
  • 2 tbsp agave syrup or honey
  • 3 tbsp soy sauce
  • Pinch of chili flakes
  • 1 tsp cornflour mixed with water
  • For Egg Fried Rice Optional:
  • 120 g dry rice
  • 50 g frozen peas
  • 1 diced onion
  • 1 egg whisked
  • 2 tbsp soy sauce
  • Spring onions for garnish

Instructions
 

  • Prepare the Chicken
    Use kitchen roll to pat the chicken dry. Toss the chicken pieces in a bowl with the cornflour, garlic pepper, onion powder, and hot paprika until evenly coated.
  • Cook the Chicken
    Heat a frying pan over medium-high heat and spray generously with cooking oil.
    Add the chicken, ensuring the pieces are not overcrowded. Let them cook undisturbed for 2-3 minutes on each side to develop a crispy coating.
  • Make the Sauce
    In a small bowl, mix the teriyaki sauce, agave syrup or honey, soy sauce, chili flakes, and the cornflour-water mixture.
  • Combine Chicken and Sauce
    Once the chicken is cooked, reduce the heat and add diced onion and garlic to the pan. Stir-fry until the onion softens.
    Pour the prepared sauce into the pan, stirring gently to coat the chicken. Let the sauce simmer and thicken until sticky.
  • Optional – Prepare Egg Fried Rice
    Cook the rice according to package instructions, then drain and let cool.
    In a wok, stir-fry the onion and peas until softened. Push them to one side, pour the whisked egg into the other side, and scramble.
    Add the cooked rice to the wok, drizzle with soy sauce, and stir-fry until everything is combined and hot.

Notes

  • Dry the chicken: Ensure your chicken is completely dry before tossing in cornflour. This helps achieve the perfect crisp texture.
  • Monitor the sauce: Keep an eye on the sauce as it thickens to prevent it from burning.
  • Don’t overcrowd the pan: Overcrowding will make the chicken steam instead of getting crispy.