Quick and Simple 5 Ingredient Teriyaki Chicken
- Author: Annie Chesson
- Yield: 3 servings 1x
- 2 chicken breasts, diced into bite sized cubes
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic
- 1/4 teaspoon fresh grated ginger (I freeze my ginger so it’s easier to grate and keeps longer)
- Heat a large pan over medium high – high heat while you dice your chicken
- Add a bit of vegetable oil to the pan, let it heat for several seconds, and add your chicken
- To this, add pepper and a tiny bit of salt (not too much because the soy sauce is high in sodium)
- Sear the chicken for just a few minutes to get some golden brown color – do NOT cook the chicken through – it will finish cooking in the sauce
- To the chicken, add your other four ingredients, stir to combine, and let everything simmer/boil for several minutes (stirring often) until the sauce has reduced, thickened, and coats the chicken. There shouldn’t be much sauce pooled in the pan once it has reduced
- Optional extra toppings include sliced green onions and toasted sesame seeds