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Glazed teriyaki chicken pieces softened with a grated Fuji apple tenderizer on a white plate.

Easy Teriyaki Chicken

Rebecca Blumer
Experience the ultimate weeknight dinner with this glossy Teriyaki Chicken. The secret Fuji apple ingredient creates a tender, restaurant-quality glaze that clings perfectly to every juicy bite.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Japanese inspired
Servings 4 servings
Calories 315 kcal

Equipment

  • 12-inch non-stick skillet
  • Small mixing bowl
  • Whisk
  • Microplane

Ingredients
 

  • 1 1/4 lbs boneless skinless chicken breasts, diced into 1-inch cubes
  • 1 Tbsp olive oil
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup water
  • 2 Tbsp honey
  • 1 1/2 Tbsp packed light brown sugar
  • 1 Tbsp rice vinegar
  • 1/4 tsp toasted sesame oil
  • 2 tsp peeled and minced fresh ginger
  • 2 tsp peeled and minced fresh garlic
  • 2 tsp cornstarch

Optional garnishes:

  • Sesame seeds
  • Chopped green onions

Instructions
 

Whisk the glaze base

  • In a small mixing bowl or a liquid measuring cup, whisk together the soy sauce, water, honey, brown sugar, rice vinegar, toasted sesame oil, ginger, garlic, and cornstarch until the mixture looks smooth and slightly cloudy.
  • Whisk in 2 tablespoons of finely grated Fuji apple, ensuring it is fully incorporated into the liquid until the sauce looks slightly opaque.

Sear the chicken

  • Heat the olive oil in a 12-inch non-stick skillet over medium-high heat until it shimmers and moves quickly across the pan.
  • Add the chicken in an even layer and let it sit undisturbed for 3 to 4 minutes to achieve a golden crust. Flip the pieces and cook for approximately 3 minutes longer until the center registers 160°F.

Glaze, thicken, and finish

  • Give the glaze one final whisk, then pour it into the skillet. Toss the chicken continuously to ensure the sauce contacts the hot pan and picks up the flavorful browned bits.
  • Cook and toss for 30 to 60 seconds until the sauce turns thick and glossy, coating the chicken like lacquer. Ensure the chicken reaches a safe final temperature of 165°F.
  • Remove the skillet from the heat immediately to prevent the sugars from scorching. Garnish with sesame seeds and chopped green onions if desired.

Notes

Temperature Safety: Always cook chicken breast to an internal temperature of 165°F to maintain the perfect balance of safety and juicy tenderness.
Storage Tip: Keep leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of water over low heat to restore the glossy glaze without making the chicken rubbery.
Meat Substitution: If you prefer a more forgiving cut, use boneless skinless chicken thighs and cook them to 175°F for a more succulent texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 315kcalCarbohydrates: 21gProtein: 32gFat: 10gSaturated Fat: 1.8gCholesterol: 92mgSodium: 640mgPotassium: 480mgFiber: 1gSugar: 17gVitamin A: 12IUVitamin C: 2mgCalcium: 28mgIron: 1.4mg
Keyword Easy Dinner, fuji apple, teriyaki chicken
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