Rotate your chicken dinner routine with this easy, delicious Pollo Teriyaki (Chicken Teriyaki)! The chicken pieces are sauteed in a savory, sweet Asian sauce which makes this chicken recipe perfect topped on white rice. Bonus, it all comes together in under 30 minutes!
If you’re anything like me, then you appreciate a good dinner rotation every week!
I know sometimes we get so busy that we pretty much “rinse and repeat” when it comes to dinner especially if you’re short on time!
But with a little ingenuity or a little patience to find new dinner ideas, we can still make fabulously delicious dinners even if we’re short on time! Or maybe you simply don’t want to spend too much time in the kitchen but of course still want something delicious for dinner!
Well luckily for me, I usually always have frozen chicken breasts or chicken thighs in my freezer.
So if you don’t already have some breasts or thighs in your freezer, make sure to add it to your grocery list this week because you must give this Pollo Teriyaki recipe a go!
It’s just delicious!
And yes, it’s so easy and quick to make! I promise you will be asking yourself how can it be so delicious when it takes such little time to make?!
Your family will want to devour this dish!
So go ahead, get yourself some chicken breasts or thighs (whatever is on sale) add a few veggies and top on white rice for a complete delicious change to your weekly chicken dinner!
Ingredients
- 2 pounds chicken breasts or boneless thighs cut into ½ or 1 inch pieces
- 1 red pepper, julienned
- 1 onion sliced or coarsely chopped
- 4 ounces white or crimini mushrooms
- 3 tbsp light brown sugar
- 4 tbsp apple cider vinegar
- 2 tbsp sesame oil
- 4 garlic cloves peeled and minced
- 4 ounces (8 tablespoons) low sodium soy sauce
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
Other Veggie Ideas
- scallions
- broccoli
- snow peas
- asparagus spears
- frozen peas
- frozen corn
- cornlets
How to Make Pollo Teriyaki
- Rinse and cut all vegetables, set aside.
- Rinse and cut chicken into ½ -1 inch cubes or strips if you prefer.
- In a small bowl, add soy sauce, apple cider vinegar, sesame oil, light brown sugar and cornstarch. Mix well with a fork.
- Heat 1-2 tablespoons of vegetable oil over medium heat in a cast iron pan or skillet.
- When oil is heated through and really hot, add chicken pieces and stir fry until golden brown on one side.
- Flip and stir pieces with a spatula or wooden spoon. Continue cooking for a few more minutes until golden brown.
- Add all the veggies and mix in with the chicken.
- Stir fry for 5-7 minutes or until veggies are cooked to your liking. (I like my veggies a little crisp)
- Lower heat, add the sauce blend and stir into chicken and veggie mix.
- Cook for 5 minutes longer or until sauce thickens a little.
Dish is done!
Serve with white rice, enjoy!
Need a white rice recipe for this dish? Try our Arroz Blanco (Puerto Rican White Rice) recipe. Excellent!
TIP: I like my Pollo Teriyaki extra saucy. If you do too, simply add ½ cup of water to pan and a little more cornstarch to thicken sauce further.
Can I Freeze and Cook Later?
Yes! Simply follow all the steps in the recipe and place all contents in a gallon size ziplop bag or freezer container and freeze for up to 3 months!
When you’re ready to cook, simply defrost bag for a few minutes in kitchen sink or counter top and place all contents to a skillet or slow cooker.
If cooking in a slow cooker, cook on high for 2-4 hours.
For more delicious, quick meals, you will also love these:
Chick Fil A Nuggets (Copycat Recipe)
Fajitas de Pollo (Mexican Chicken Fajitas)
Camarones Empanizados (Battered Fried Shrimps)
Salpicón de Pollo (Mexican Chicken Salad)
Camarones a la Crema (Shrimps in a Chipotle Cream Sauce)
Don’t forget to ↓
Pollo Teriyaki (Chicken Teriyaki)
Ingredients
- 2 lbs chicken breasts or boneless thighs cut into ½ or 1 inch pieces
- 1 red pepper julienned
- 1 onion sliced or coarsely chopped
- 4 oz white or crimini mushrooms cleaned and sliced
- 3 tbsp light brown sugar
- 4 tbsp apple cider vinegar
- 2 tbsp sesame oil (found in Asian aisle section)
- 4 garlic cloves peeled and minced
- 4 oz low sodium soy sauce
- 1 tbsp cornstarch may need a little more for even thicker sauce
- 1 tbsp vegetable oil
Other Veggie Ideas
- scallions
- broccoli
- snow peas
- asparagus spears
- frozen peas
- frozen corn
- cornlets (Asian baby corn)
Instructions
- Rinse and cut all vegetables, set aside.
- Rinse and cut chicken into ½ -1 inch cubes or strips if you prefer.
- In a small bowl, add soy sauce, apple cider vinegar, sesame oil, light brown sugar and cornstarch. Mix well with a fork.
- Heat 1-2 tablespoons of vegetable oil over medium heat in a cast iron pan or skillet. When oil is heated through and really hot, add chicken pieces and stir fry until golden brown on one side.Flip and stir pieces with a spatula or wooden spoon. Continue cooking for a few more minutes until golden brown.
- Add all the veggies and mix in with the chicken.Stir fry for 5-7 minutes or until veggies are cooked to your liking.
- Lower heat, add the sauce blend and stir into chicken and veggie mix.
- Cook for 5 minutes longer or until sauce thickens a little.Pollo Teriyaki is done!Serve with white rice, enjoy!
Notes
Nutrition
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