This 30-minute teriyaki chicken features cubed chicken tenderloins simmered in a homemade sauce made with soy sauce, ginger, and brown sugar until glossy and thickened. It comes together in a single skillet with minimal prep, making it ideal for busy weeknights.
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Heat olive oil in a large skillet over medium-high heat.
While the oil heats, cube the chicken tenderloins into 1-inch pieces.
Add the cubed chicken to the hot skillet and season with onion powder, garlic powder, and black pepper.
Cook the chicken for 7-10 minutes, stirring occasionally, until browned on all sides.
While the chicken cooks, prepare the teriyaki sauce. In a bowl or measuring cup, combine the low-sodium soy sauce, rice vinegar, toasted sesame oil, minced ginger, minced garlic, brown sugar, water, and cornstarch.
Whisk the sauce ingredients together until the cornstarch is fully dissolved.
Pour the teriyaki sauce over the browned chicken in the skillet.
Stir to combine, scraping any browned bits from the bottom of the pan.
Simmer for about 5 minutes, or until the sauce has thickened and coats the chicken.
Garnish with sliced green onions and sesame seeds before serving.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to maintain sauce consistency.
Yes. Cut chicken breasts into 1-inch cubes and cook for 7-10 minutes until browned on all sides, checking that internal temperature reaches 165°F before adding sauce.
Ensure the cornstarch is fully dissolved in the sauce mixture before pouring into the skillet. Simmer for the full 5 minutes to allow the sauce to thicken; if still too thin, mix 1 tsp cornstarch with 1 tbsp water and stir into the simmering sauce.
Yes. Prepare the sauce (without cornstarch) up to 2 days ahead and refrigerate. Add cornstarch just before cooking to prevent premature thickening.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave with a splash of water to maintain sauce consistency.
Serve over steamed rice, white rice, or noodles to catch the sauce. Pairs well with steamed broccoli or bok choy on the side.
