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Teriyaki Chicken


Simple, tasty chicken.

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Rate this recipe 3.3/5 (137 Votes)


  • 3/4 cup soy sauce
  • 1/4 cup honey
  • 1 1/4 teaspoons peeled
  • grated fresh ginger
  • 1 pound skinless chicken breasts
  • Freshly ground black pepper
  • 4 teaspoons vegetable oil
  • 2 medium scallions
  • thinly sliced


servings 2
Level of difficulty Easy
Cost Average budget


Step 1

Bring the soy sauce and honey to a simmer in a small saucepan over medium heat, stirring often until the honey has completely dissolved, about 5 minutes. Add the ginger, stir to combine, remove from the heat, and set aside.

Step 2

Pound the chicken to 1/2 inch thickness. Cut each piece in half so you have 4 pieces roughly the same size. Season both sides of the chicken with pepper.

Step 3

Heat the oil in a large frying pan over high heat until shimmering. Add the chicken in a single layer and cook without disturbing until browned, about 3 minutes. Flip and cook the second side until browned, about 3 minutes more.

Step 4

Reduce the heat to medium, slowly pour in the reserved sauce, and cook, flipping the chicken occasionally to coat in the sauce, until cooked through, about 3 minutes.

Step 5

Transfer the chicken from the pan onto a chopping board, letting the excess sauce drip off. Reduce the sauce in the pan over medium heat until slightly thickened, about 3 minutes more. Slice the chicken crosswise into 1/2-inch pieces. Place on a serving dish, top with the sauce, and sprinkle with the scallions.

Step 6

Serve with rice.


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