Easy 5 Ingredient Teriyaki Chicken in Less Than 30 Minutes

Easy 5 ingredient teriyaki chicken in less than 30 minutes for you, your family, or simply entertaining friends! It’s filling, warm, and the perfect comfort food after a long day.

How it began.

We all know that after a long day of work, or with the kiddos, the last thing anyone wants to do is spend more time in the kitchen. This easy teriyaki chicken is hardy, warm and will take less than 30 minutes to make! Oh, and you only need five ingredients. It is also perfect for family and guests of all ages. AKA even picky eaters can’t resist!

Also, quick prep and cooking usually means quick clean-up, too, which is especially important if you’re exhausted. This is one of my go-tos for nights when we are rushing, tired or just out of ideas. It is also easily tailored to your family’s tastes. On top of that, it can be accompanied by a simple side of white rice. I usually throw some jasmine rice in the rice cooker, or the pot, before I start the chicken so it is done in time. If you would like the recipe to my jasmine rice, check it out! Yes, the chicken is done that fast! You can also do a side of steamed vegetables or even throw a bag of frozen veggies in the microwave and… voilà! Dinner is served. This recipe is definitely a hit at home.

Additionally, if you’re looking for something quick to make because you forgot you have guests coming over (oops!) this easy recipe is heaven-sent. Your guests won’t bat an eye once they taste and will never think it was such a simple recipe. You’ll look great and everyone will be happy. It’s a crowd-please for sure.

What you need.

For this recipe, you will need 2-2.5 lbs of chicken breast, one 14 oz jar of teriyaki sauce, salt, lemon pepper, garlic powder and (if you would like) paprika. For the teriyaki sauce, I prefer a glaze-type for a thicker consistency rather than the marinade kind. More specifically, I normally default to PF Chang’s (not a promotion) teriyaki sauce. Also, eye the seasonings and add them to your taste. Many people know approximately how much they like of each thing so do not feel as though you need to stick to my recipe. I like to sprinkle the seasonings until my abuela whispers “¡ya, muchacha!” and then I stop. LOL.

What to do.

Once you have all your ingredients, cut the chicken to 1/2 inch cubes and add your seasonings. If you are unsure about your seasonings, I do about 1 tsp of salt, 1/2 tsp of lemon pepper and 1/4 tsp of garlic powder as it tends to be salty. Set your medium size skillet of preference (I use a cast iron for the perfect sear) to medium heat. When the skillet is hot enough, add oil and chicken to begin cooking. I like to use sesame oil (combined with a tablespoon of unsalted butter) instead of olive oil for that earthy taste but you can use whichever you prefer. In addition, I like to flip all the chicken pieces to make sure I sear both sides. It really helps seal the flavor of the seasonings and enhance the sauce.

Once the chicken is almost cooked, lower the heat and add the teriyaki sauce. Cook for a few more minutes, stirring constantly so the sauce does not burn. If you used a teriyaki sauce or marinade with a ‘runny’ consistency and would prefer to thicken the sauce, you may add a cornstarch slurry at this point. Serve immediately and garnish with sesame seeds if desired. Oh, and don’t forget the sriracha if you like the extra kick!

Your teriyaki chicken is all done!

¡Buen provecho from The Happy Wookiee!