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 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.
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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
- 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
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.
Step 2: After chicken has cooked, remove from pan and set aside.
Step 3: In a small mixing bowl, whisk together the soy sauce, sugar, mirin, vinegar, and sesame oil until well combined.
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.
Step 5: Add the broccoli spears and saute for 3 minutes.
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.
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
Yes, you can use frozen chicken, but thaw it completely before cooking.
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.
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.
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.
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.
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.
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.
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📖 Recipe
Pollo Teriyaki (Chicken Teriyaki)
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
- 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.
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