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.
Serves:
Ingredients
- 1¼cupteriyaki 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
Instructions
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Add ¼ cup teriyaki sauce and the chicken to a bowl. Toss to coat.
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Whisk together the flour, salt and pepper. Sprinkle the chicken with the flour mixture and toss to coat.
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Heat the oil in a wok or large skillet over high heat.
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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.
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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.
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Return the chicken to the pan and add the remaining teriyaki sauce. Bring the sauce to a boil and then remove from the heat.
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Top the chicken with the green onions and sesame seeds if desired. Serve immediately.
Nutrition
- 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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