Description
This Easy Teriyaki Chicken is marinated in a flavorful homemade sauce with sweet and spicy notes, then grilled to perfection. Paired with stir-fried vegetables and served over rice, it’s a complete and delicious dinner with bold Asian-inspired flavors.
Ingredients
- 2 lbs boneless skinless chicken breast
- 1 cup soy sauce
- 2/3 cup 100% pineapple juice
- 4 tsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp ground ginger
- 1/2 tsp garlic powder
- 1 tbsp Sriracha (optional)
- 1 tsp cornstarch
- Stir Fry Veggies:
- 1 tbsp olive oil
- 1 tsp sesame oil
- 2 cups broccoli florets
- 1 red bell pepper, cut into 1-inch pieces
- 1 purple onion, cut into 1-inch pieces
- 1 tsp minced garlic
- Sesame seeds, for garnish
Instructions
- Pound the chicken to an even thickness and place it in a zip-top bag.
- In a bowl, whisk together soy sauce, pineapple juice, rice vinegar, 1 tsp sesame oil, ground ginger, garlic powder, and Sriracha (if using).
- Reserve ½ cup of the marinade and pour the rest into the bag with the chicken. Seal and refrigerate for at least 2 hours or up to 24 hours.
- Preheat grill to medium heat. Remove chicken from marinade and discard used marinade.
- Grill chicken for 3–4 minutes per side, or until internal temperature reaches 160°F. Transfer to a plate and tent loosely with foil.
- Meanwhile, place the reserved sauce in a saucepan and bring to a low boil. In a small bowl, mix 1 tablespoon water with 1 tsp cornstarch and add to the saucepan. Stir and simmer until thickened.
- Brush thickened sauce over grilled chicken and garnish with sesame seeds.
- To make the stir-fry veggies: Heat a wok over medium heat and add olive oil and sesame oil. Add broccoli and stir for 1 minute. Add bell pepper, onion, and garlic. Cook for another 2–3 minutes until veggies are crisp-tender.
- Serve chicken over white rice with the stir-fried veggies. Enjoy!
Notes
- Marinate chicken overnight for maximum flavor.
- Use fresh pineapple juice for a sweeter, natural taste.
- For a gluten-free version, use tamari instead of soy sauce.
- Double the sauce recipe if you prefer extra glaze for drizzling over rice and veggies.
- Prep Time: 2 hours 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grill
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 271 kcal
- Sugar: 5 g
- Sodium: 2405 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 97 mg
