Hamdi Saidani This Pioneer Woman Chicken Teriyaki is a saucy and easy recipe, which is made with soy sauce and honey. It’s the perfect weeknight dinner, ready in about 50 minutes, including marinating time.
Pioneer Woman Chicken Teriyaki Ingredients
- 2 1/2 lb. boneless skinless chicken thighs, cut into 1-inch pieces
- 3/4 cup soy sauce
- 1/3 cup packed dark brown sugar
- 2 Tbsp. rice wine vinegar
- 2 Tbsp. honey
- 4 large cloves garlic, minced
- 2 tsp. sesame oil
- 1 tsp. ground ginger
- 1/2 tsp. ground black pepper
- 1 Tbsp. vegetable oil
- 1 Tbsp. cornstarch
- 2 green onions, thinly sliced
- 1 Tbsp. toasted sesame seeds
- Steamed broccoli, optional
- Steamed white rice, optional
How To Make Pioneer Woman Chicken Teriyaki
- Make the marinade: In a large glass measuring cup or bowl, whisk together the soy sauce, brown sugar, 2 tablespoons of water, vinegar, honey, garlic, sesame oil, ginger, and pepper until the sugar is dissolved.
- Marinate the chicken: Place the chicken pieces in a resealable plastic zip-top bag. Pour half of the marinade over the chicken, reserving the other half. Seal the bag, turning to coat the chicken, and refrigerate for at least 30 minutes or up to 4 hours.
- Cook the chicken: Remove the chicken from the marinade and pat it dry with paper towels; discard the used marinade. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook, stirring frequently, until it’s cooked through and golden brown, about 3 to 5 minutes.
- Thicken the sauce and serve: In a small bowl, whisk the cornstarch with 2 tablespoons of water to create a slurry. Add this to the reserved, unused marinade. Reduce the skillet heat to medium, pour the marinade-cornstarch mixture over the cooked chicken, and cook, stirring frequently, for 3 to 5 minutes until the sauce thickens and coats the chicken evenly. Garnish with green onions and sesame seeds and serve hot.
Recipe Tips
- How to get the sauce extra thick? The cornstarch slurry is key. For an even thicker, stickier sauce, you can let it simmer for an extra minute or two, watching carefully to ensure it doesn’t burn.
- Can I use chicken breasts instead of thighs? Yes, but chicken thighs are recommended for their flavor and because they stay juicier. If you use chicken breasts, be careful not to overcook them.
- How to avoid burning the sauce? The sugars in the brown sugar and honey can burn if the heat is too high. Once you add the sauce to the skillet, make sure the heat is at a steady medium and stir frequently as it thickens.
- Can I make the sauce ahead of time? Absolutely. You can whisk together the sauce ingredients (without the cornstarch slurry) and store it in an airtight container in the refrigerator for up to a week.
What To Serve With Chicken Teriyaki
This dish is a classic for a reason and pairs perfectly with simple sides.
- Steamed white or brown rice
- Steamed broccoli or a stir-fry vegetable medley
- Edamame
- A simple cucumber salad
How To Store Chicken Teriyaki
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce may thicken further upon chilling.
- Freeze: The cooked chicken teriyaki can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently in a skillet or microwave.
Chicken Teriyaki Nutrition Facts
- Serving Size: 1 serving (1/6th of recipe)
- Calories: 450 kcal
- Fat: 20g
- Carbohydrates: 30g
- Protein: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use low-sodium soy sauce?
Yes, low-sodium soy sauce is a great choice if you are watching your salt intake. You may need to add a pinch of salt to the final sauce to taste.
Why did my sauce not thicken?
This usually happens if the sauce doesn’t simmer long enough or if the cornstarch slurry wasn’t mixed in properly. Make sure the sauce comes to a gentle simmer after you add it to the pan to activate the cornstarch.
Can I bake this instead of pan-frying?
Yes. You can place the marinated chicken on a baking sheet and bake at 400°F for 15-20 minutes. While it bakes, simmer the reserved sauce with the cornstarch slurry on the stovetop until thick, then toss with the cooked chicken.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken Spinach Artichoke Lasagna Recipe
- Pioneer Woman Chicken Pasta Salad Recipe
- Pioneer Woman Chicken Corn Chowder Recipe
Pioneer Woman Chicken Teriyaki Recipe
Description
A quick and easy skillet chicken teriyaki featuring tender chicken pieces coated in a sticky, sweet, and savory homemade teriyaki sauce.
Ingredients
Instructions
- Whisk together soy sauce, brown sugar, water, vinegar, honey, garlic, sesame oil, ginger, and pepper.
- Marinate chicken pieces in half of the sauce for at least 30 minutes. Reserve the other half.
- Pat chicken dry and cook in a hot skillet with vegetable oil for 3-5 minutes until golden and cooked through.
- Mix cornstarch with 2 tbsp water, then whisk into the reserved marinade.
- Pour the sauce mixture into the skillet with the chicken.
- Simmer for 3-5 minutes, stirring, until the sauce thickens and coats the chicken.
- Garnish with green onions and sesame seeds before serving.
Notes
- u003cliu003ePatting the chicken dry after marinating helps it get a nice brown sear in the skillet.u003c/liu003eu003cliu003eDon’t marinate the chicken for more than 4 hours, as the salt in the soy sauce can start to affect the texture.u003c/liu003eu003cliu003eFor a complete meal, serve the chicken teriyaki over steamed rice with a side of steamed broccoli.u003c/liu003eu003cliu003eThe sauce can be made ahead and stored in the fridge for up to a week.u003c/liu003e
Pioneer Woman Chicken Teriyaki Recipe
