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    Home » Dinner Recipes » Pollo Teriyaki (Chicken Teriyaki)

    Published: Jun 4, 2020 Modified: Aug 10, 2024 by Catherine Arena Leave a Comment

    Pollo Teriyaki (Chicken Teriyaki)

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    Switch up your chicken routine with this easy Pollo Teriyaki! Tender chicken is sautéed in a savory-sweet teriyaki sauce, perfect over white rice. Bonus: it’s ready in under 30 minutes!

    Pollo teriyaki served in a white platter with a side of white rice.

    Pollo Teriyaki is a delightful fusion of Japanese flavors and succulent chicken, and it’s definitely a favorite in our household. The tender chicken is glazed in a rich teriyaki sauce, perfectly balanced with soy sauce, brown sugar, vinegar, garlic, and sesame oil. Serve it over Puerto Rican arroz blanco, a bed of fluffy white rice that pairs wonderfully with this dish. If you prefer to avoid extra carbs or want a lighter side, try our coles de bruselas (brussel sprouts) or steamed vegetables are also a great option. This dish is sure to become a family favorite, not just for its delicious flavor, but also for its simplicity and quick preparation.

    Jump to:
    • Reasons to Love this Recipe
    • Ingredients 
    • Substitutions and Variations
    • Instructions
    • How to Store and Reheat
    • Expert Tips
    • Recipe FAQs
    • Other Chicken Recipes You Will Love
    • 📖 Recipe

    Reasons to Love this Recipe

    • Flavorful: This dish has the perfect notes of savory, sweet, and tangy. The chicken is perfectly tender and glazed.
    • Quick and Easy: This recipe is simple to prepare, perfect for busy weeknights when you want a delicious meal without spending hours in the kitchen.
    • Versatile: This dish pairs well with a variety of sides, whether you’re in the mood for traditional white rice, Puerto Rican arroz blanco, or a light and healthy serving of steamed vegetables.
    • Family-Friendly: This dish appeals to both adults and kids, making it a dish the whole family will enjoy.
    • Leftovers: If there are any leftovers, use them in a tasty wrap or salad topping.

    Ingredients 

    Ingredients for pollo teriyaki.
    • Chicken Breasts or Boneless Thighs: If using chicken breast chunks, sauté them quickly and remove them from the skillet to prevent drying out. Chicken thighs are more forgiving and can handle heat better.
    • Low-Sodium Soy Sauce: Low-sodium soy sauce contains less salt, making it ideal for this dish to prevent it from becoming too salty.
    • Light Brown Sugar: If you don’t have light brown sugar, you can substitute it with white granulated sugar instead.
    • Apple Cider Vinegar: If you don’t have apple cider vinegar, you can substitute it with white vinegar.
    • Mirin or White Vinegar: Ideally, use mirin for this recipe, but if you can’t find it, white vinegar is a suitable substitute.
    • Sesame Oil: Sesame oil adds a depth of flavor that evokes Japanese cuisine, but peanut oil is a great substitute if needed.
    • Garlic: Use freshly minced garlic, or substitute with garlic puree or paste.

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions and Variations

    • Chicken: Use beef, pork or shrimp for a different protein option.
    • Brown Sugar: Use honey or white sugar in place of brown sugar.
    • Sesame Oil: Use canola oil, peanut oil or olive oil if sesame oil is unavailable.
    • Spicy Teriyaki: Add sriracha, red pepper flakes, or chili paste to the sauce for a kick of heat.
    • Teriyaki Stir-Fry: Add in other veggies like bell peppers, mushrooms, snap peas, and carrots.

    Instructions

    Raw chicken added to a skillet with oil to stir fry.

    Step 1: Heat cooking oil in a large pan over medium heat. Add the chicken and stir-fry, stirring occasionally, until it is lightly browned and crisp.

    Cooked chicken breast pieces set aside for recipe.

    Step 2: After chicken has cooked, remove from pan and set aside.

    Ingredients mixed in a bowl for the teriyaki sauce.

    Step 3: In a small mixing bowl, whisk together the soy sauce, sugar, mirin, vinegar, and sesame oil until well combined.

    Sauce and garlic cooking in a skillet.

    Step 4: Add the sauce and garlic and saute until lightly fragrant (about 30 seconds). Cook, while stirring, until the sauce thickens into a glaze (about 2-3 minutes).

    Note: If you want to thicken the sauce more, mix the cornstarch and water, then stir it into the sauce.

    Broccoli spears added to skillet.

    Step 5: Add the broccoli spears and saute for 3 minutes.

    Chicken breast pieces added to the skillet.

    Step 6: Stir in the chicken pieces and sprinkle the sesame seeds if using. Done.

    Note: If you prefer your dish extra saucy like I do, add ½ cup of water to the pan and a bit more cornstarch to thicken the sauce further.

    How to Store and Reheat

    • Refrigeration: Store leftovers, in an airtight container in the refrigerator for up to 3 days.
    • Freezing: To freeze, let the chicken and sauce cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months.
    • Stovetop: Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. Add a splash of water or broth if the sauce thickens too much.
    • Microwave: Microwave in a microwave-safe dish, covering loosely. Heat in 1-minute intervals, stirring between, until hot.
    • Oven: Preheat oven to 350°F (175°C). Place in an oven-safe dish, cover with foil, and bake for 15-20 minutes, or until heated through.
    Pollo teriyaki served in a white platter with a side of white rice.

    Expert Tips

    • Quick Searing: If using chicken breasts, sear them quickly over high heat to lock in moisture. Remove them from the skillet as soon as they’re cooked through to prevent drying out.
    • Adjust Thickness: If the teriyaki sauce is too thin, simmer it for a few minutes to thicken. Conversely, if it’s too thick, thin it with a bit of water or chicken broth.
    • Garnish: Garnish the finished dish with sesame seeds for added texture and presentation.
    • High-Quality Soy Sauce: Use high-quality soy sauce for the best flavor. Low-sodium soy sauce is preferable to control the saltiness of the dish.
    • Preheat the Pan: Make sure your skillet or pan is well-heated before adding the chicken. This ensures a good sear and helps to lock in the flavors.
    • Custom Heat Levels: If you like a bit of spice, add a pinch of red pepper flakes or a dash of hot sauce to the teriyaki sauce.

    Recipe FAQs

    Can I use frozen chicken for this recipe?

    Yes, you can use frozen chicken, but thaw it completely before cooking.

    Can I make Pollo Teriyaki ahead of time?

    Yes, you can prepare the chicken and sauce ahead of time. Cooked Pollo Teriyaki can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.

    Can I freeze this recipe?

    Yes, you can freeze chicken teriyaki. Allow the chicken and sauce to cool completely before transferring them to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat thoroughly before serving.

    How can I thicken the teriyaki sauce?

    To thicken the teriyaki sauce, simmer it on low heat until it reduces to your desired consistency. You can also mix a small amount of cornstarch with water and stir it into the sauce, then cook until thickened.

    How do I adjust the sweetness of the sauce?

    To adjust the sweetness of the sauce, add a little more brown sugar or honey. If it’s too sweet, balance it by adding a bit more soy sauce or vinegar to taste.

    What side dishes go well with Pollo Teriyaki?

    This dish pairs well with steamed white rice, jasmine rice, or brown rice. It’s also wonderful with stir-fried vegetables, sautéed greens, or a simple salad.

    How do I make Pollo Teriyaki gluten-free?

    To make Pollo Teriyaki gluten-free, use tamari or coconut aminos instead of soy sauce. Ensure that any other ingredients, like vinegar and sugar, are also gluten-free.

    Other Chicken Recipes You Will Love

    • Pinchos de Pollo (Puerto Rican Chicken Skewers) topped with a piece of garlic bread and served on a white platter.
      Authentic Pinchos de Pollo
    • Pollo a la Plancha served on a white platter topped with onions and a side of grilled scallions.
      Authentic Pollo a la Plancha
    • Alas de Pollo al Horno (Alitas-Baked Chicken Wings) served on a white platter with a side of ranch and barbecue sauce.
      Alas de Pollo al Horno
    • Quesadillas Rellenas (Stuffed Quesadillas) served with a side of guacamole on a white plate.
      Quesadillas Rellenas

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      📖 Recipe

      Pollo teriyaki served in a white platter with a side of white rice.

      Pollo Teriyaki (Chicken Teriyaki)

      Switch up your chicken routine with this easy Pollo Teriyaki! Tender chicken is sautéed in a savory-sweet teriyaki sauce, perfect over white rice. Bonus: it's ready in under 30 minutes!
      5 from 1 vote
      Print Pin Rate
      Course: Dinner
      Cuisine: Asian
      Prep Time: 10 minutes minutes
      Cook Time: 15 minutes minutes
      Total Time: 25 minutes minutes
      Servings: 4 servings
      Calories: 271kcal
      Author: Catherine Arena

      Ingredients

      • 2 large chicken breasts or boneless thighs cut into ½ or 1 inch pieces
      • 3 tablespoon light brown sugar
      • 3 tablespoon apple cider vinegar could substitute with white vinegar
      • 2 tablespoon Mirin
      • 1 tablespoon sesame oil
      • 2 cloves garlic finely minced
      • ¼ oz low-sodium soy sauce
      • 3 tablespoon vegetable oil
      • 4 cups broccoli florets rinsed under cool water
      • sesame seeds for topping (optional)

      To Thicken Sauce

      • 1 teaspoon cornstarch
      • 2 teaspoon water

      Instructions

      • Heat cooking oil in a large pan over medium heat. Add the chicken and stir-fry, stirring occasionally, until it is lightly browned and crisp. Remove the chicken pieces from the skillet and set aside.
      • In a small mixing bowl, whisk together the soy sauce, sugar, mirin, vinegar, and sesame oil until well combined.
      • Add the sauce and garlic and saute until lightly fragrant (about 30 seconds). Cook, while stirring, until the sauce thickens into a glaze (about 2-3 minutes).
        Note: If you want to thicken the sauce more, mix the cornstarch and water, then stir it into the sauce.
      • Add the broccoli florets and saute for 3 minutes.
      • Stir in the chicken pieces and sprinkle the sesame seeds if using. Done.

      Notes

      Recipe Notes:
      • Searing: If using chicken breasts, sear them quickly over high heat to lock in moisture. 
      • Extra Saucy: If you would like extra sauce, combine a little water and cornstarch to thicken.
      • Freezing: Allow the chicken and sauce to cool completely before transferring them to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat thoroughly before serving.

      Nutrition

      Serving: 4 | Calories: 271kcal | Carbohydrates: 20g | Protein: 15g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 228mg | Potassium: 529mg | Fiber: 2g | Sugar: 12g | Vitamin A: 584IU | Vitamin C: 82mg | Calcium: 57mg | Iron: 1mg
      Tried this recipe?Click the stars above or below to rate or leave a comment down below!

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