Teriyaki-glazed Chicken Recipe

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Teriyaki-Glazed Chicken

Kate Benefiel


my husband loves this recipe and asks for it constantly. we eat the whole batch in one sitting! i actually dont use soy sauce, i use Mr. Yoshida's gourmet cooking sauce, which is more flavorful and has much less sodium

★★★★★ 2 votes


boneless skinless chicken breast halves, cut into strips
3 Tbsp
vegetable oil, divided
medium carrots, julienned
large green or red pepper, julienned
medium sweet onion, diced
1/2 c
soy sauce
1/4 c
brown sugar, firmly packed
1 tsp
ginger powder
1 tsp
garlic powder
1/2 tsp
black pepper
1 c
cooked white rice


1In a large skillet or wok, stir-fry chicken in 2 tablespoons of oil for 6-8 minutes or until juices run clear. Remove chicken and set aside.
2In the same skillet, stir-fry carrots and peppers in remaining oil for 2 minutes.
3Add onion; stir-fry about 2-4 minutes longer or until vegetables are tender.
4Combine soy sauce, brown sugar, ginger powder, garlic powder, and black pepper; add to skillet. Bring to boil.
5Return chicken to skillet. Boil for 5 minutes or until sauce is slightly thickened. Serve over rice.

About this Recipe

Course/Dish: Chicken
Regional Style: Asian
Other Tag: Quick & Easy