Teriyaki Chicken Recipe

Teriyaki Chicken Recipe

How To Make Teriyaki Chicken

You can make this teriyaki chicken faster than getting some delivered, with ingredients that are probably already in your cupboard.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



  • cupteriyaki sauce,divided
  • 3chicken breasts,boneless skinless, cut into bite sized pieces
  • ½cupflour
  • ½tspkosher salt
  • ½tsppepper
  • 2tbspolive oil
  • ¼cuporange juice
  • green onions,and sesame seeds, optional garnish


  1. Add ¼ cup teriyaki sauce and the chicken to a bowl. Toss to coat.

  2. Whisk together the flour, salt and pepper. Sprinkle the chicken with the flour mixture and toss to coat.

  3. Heat the oil in a wok or large skillet over high heat.

  4. Add the chicken to the pan in batches being sure not to crowd the pan. Cook the chicken for about 4 to 5 minutes or until golden brown and crispy on all sides. Transfer to a platter and repeat with the remaining chicken.

  5. Once all the chicken is cooked, add the orange juice to the pan and cook for 1 to 2 minutes, scraping the bottom of the pan with a wooden spoon to release the brown bits.

  6. Return the chicken to the pan and add the remaining teriyaki sauce. Bring the sauce to a boil and then remove from the heat.

  7. Top the chicken with the green onions and sesame seeds if desired. Serve immediately.


  • Calories: 285.99kcal
  • Fat: 12.69g
  • Saturated Fat: 2.96g
  • Trans Fat: 0.09g
  • Monounsaturated Fat: 6.62g
  • Polyunsaturated Fat: 2.23g
  • Carbohydrates: 18.51g
  • Fiber: 0.42g
  • Sugar: 9.36g
  • Protein: 22.87g
  • Cholesterol: 55.68mg
  • Sodium: 2355.06mg
  • Calcium: 28.38mg
  • Potassium: 361.47mg
  • Iron: 1.86mg
  • Vitamin A: 21.98µg
  • Vitamin C: 5.17mg
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