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Pollo Teriyaki cooked in a cast iron skillet.
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5 from 1 vote

Pollo Teriyaki (Chicken Teriyaki)

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!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner
Cuisine: Asian
Servings: 4
Calories: 440kcal

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 tablespoon light brown sugar
  • 4 tablespoon apple cider vinegar
  • 2 tablespoon sesame oil (found in Asian aisle section)
  • 4 garlic cloves peeled and minced
  • 4 oz low sodium soy sauce
  • 1 tablespoon cornstarch may need a little more for even thicker sauce
  • 1 tablespoon 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

If you like your sauce extra saucy, add ½ cup of water to pan and a little more cornstarch to thicken sauce further.
Need a white rice recipe for this dish, try our Arroz Blanco (Puerto Rican White Rice) recipe. Excellent!

Nutrition

Serving: 4g | Calories: 440kcal | Carbohydrates: 19g | Protein: 51g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 145mg | Sodium: 1216mg | Potassium: 1118mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1000IU | Vitamin C: 44mg | Calcium: 35mg | Iron: 2mg