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Skillet Teriyaki Chicken


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Rate this recipe 4.2/5 (70 Votes)


  • 1/2 cup Soy sauce
  • 1/2 cup honey
  • 2 T. Rice vinegar
  • 1/2 tsp. Minced garlic
  • 1/2 tsp ground ginger
  • 1 T. Sesame oil
  • 1 T. Cornstarch
  • 1-2 T. Water
  • 1 1/2 lbs Chicken breasts/thighs cut into small chunks or strips
  • 1 T. Olive oil
  • Sesame seeds, (optional)


Adapted from


Step 1

Over medium heat, combine sauce pan, mix soy sauce, honey, rice vinegar, garlic and ginger. Stir for 1 minute.

After 1 minute, stir in sesame oil.

Dissolve cornstarch in water and add to sauce mixture bring to a boil for 1 minute.

In a large frying pan, skillet, wok, or similar, heat olive oil and add chicken. Begin cooking chicken and stir in 1/4 sauce mixture, as chicken cooks continue adding small amounts of sauce until chicken is cooked. Reduce sauce to syrup-like consistency.
Serve with rice.


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