• Serves 3-4

  • Quick

  • Hearty

  • Asian inspired

  • Total time >30 minutes

  • Simple

Chicken Teriyaki

A black bowl filled with white rice topped with diced glazed pork, green onions, sesame seeds, and basil leaves.

    1. Chicken breast or boneless skinless chicken thighs (your preference)

    2. Soy Sauce

    3. Apple Cider Vinegar

    4. Light Brown Sugar

    5. Minced garlic (I prefer in water)

    6. Ground ginger

    7. Cornstarch

    8. OPTIONAL- Jasmine Rice- to serve with/over

    1. Large Frying Pan/Skillet

    2. Knife (if you need to prep the chicken)

    3. Cutting Board (also if you need to prep chicken

    4. Measuring cup

    5. Tablespoon

    6. Teaspoon

    7. Stove Top

    8. OPTIONAL- Rice cooker/instant pot/pot to cook rice

    1. 1lb Cubed chicken breast or 1lb shredded chicken thighs

    2. ½ cup (118mL) light brown sugar

    3. ½ cup (118mL) Soy Sauce

    4. ¼ cup (59mL) apple cider vinegar

    5. 1-2tbsp (15ml-30ml) minced garlic (use to preference)

    6. 1 tsp (5ml) ground ginger

    7. 2 tbsp (30ml) cornstarch

    8. Salt & Pepper to taste.

    9. Oil/butter for cooking chicken

    Link to great measurement conversions here & here.

    1. If you are serving with rice, start it first so they are done around the same time

    2. Prepare chicken by cutting in cubes.

    3. Cook in a wok or skillet/pan over a light oil or butter (your choice) until fully cooked, take off burner to make sauce.

    4. Add brown sugar, soy sauce, apple cider vinegar, minced garlic, ground ginger to a bowl. Mix well.

    5. Add cornstarch as thickener, again mix well making sure there are no clumps. The brown sugar will settle at the bottom, but it will be scraped into pan and mix together once cooking.

    6. Move the pan back to burner with chicken in it and turn on medium heat. Add sauce mixture over the chicken and let simmer uncovered, stirring and coating chicken as needed.

    7. Simmer until the sauce is thickened and has a shiny glaze to it.

    8. Remove from heat and serve.

    I serve over jasmine rice cooked in chicken broth and occasionally throw some steamed broccoli in for a veggie with a side of Yum Yum sauce, as I don’t like to coat my dish in it, only dip.

  • This recipe has been a go to, comfort food for my family for well over a decade now. It’s so simple, quick and delicious plus, I typically have all ingredients already on hand when the craving strikes.

    I personally cannot stand onions, so you will never find a single onion ingredient in any of my recipes, however, I know they add tons of flavor and many people enjoy them, so those would be a great addition to the if you so choose to add them for extra flavor.

    I eat/serve mine over jasmine rice, using the extra sauce to coat the rice lightly before also adding a side of Yum Yum sauce.

    The cost is of this recipe for me is truly unbeatable as I typically have all ingredients on hand, with the except of the chicken, so usually my out of pocket cost is just the cost of a pound of chicken. Can’t beat that in my opinion.

    Here is a breakdown of the average cost I came up with on the main page of between $16.00-$17.02

    Enjoy.

Bottle of Superior Light Soy Sauce on wooden cutting board in kitchen with plants in background.
Fresh ginger root and ginger powder in a glass jar on a white surface
Close-up of a white bowl filled with brown sugar, with some spilled around it on a white surface.
A glass bottle of apple cider vinegar, a sliced apple, a whole apple, and green apple leaves on a blue cloth with a white brick wall background.
Wooden cutting board with a handle, rectangular at the bottom with rounded top, light brown with visible wood grain.
Kitchen knife with a wooden handle surrounded by carrots, a red and green bell pepper, zucchini, and onions on a black background.
An hourglass with black sand tilted on a black rectangular base, against a plain gray background.
Open notebook on a white table with copper measuring spoons, a succulent plant in a pot, and copper measuring cups.
Black frying pan on wooden table with carrots, green and yellow bell peppers, and corn.
Close-up of uncooked white rice grains.
Raw chicken breasts on a black plate with four small bowls of spices and seasonings around them on a light-colored surface.
Cloves of garlic surrounding a bowl of garlic paste on a gray surface.
A wooden spoon filled with white powdery substance, likely flour, with some spilled on a white surface.