Chicken Teriyaki Recipe

Teriyaki Chicken
submitted by sumit at


Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelMedium
Health IndexAverageCuisine
SpecialityMain Ingredient
Interest Group


 Soy sauce1⁄3 Cup (5.33 tbs)
 Light brown sugar2 Tablespoon
 Asian sesame oil1 Tablespoon
 Ground ginger3⁄4 Teaspoon
 Scallions3 , thinly sliced
 Skinless boneless chicken breast halves1 1⁄2 Pound (4 Large Pieces)
 Vegetable oil2 Teaspoon
 Sesame seeds1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1241 Calories from Fat 363

% Daily Value*

Total Fat 41 g62.4%

Saturated Fat 6.7 g33.6%

Trans Fat 0.2 g

Cholesterol 394.6 mg

Sodium 5243.5 mg218.5%

Total Carbohydrates 46 g15.3%

Dietary Fiber 4.1 g16.4%

Sugars 32.7 g

Protein 166 g332.5%

Vitamin A 12% Vitamin C 28.1%

Calcium 27.4% Iron 54.6%

*Based on a 2000 Calorie diet


In a plastic zip-tight bag, combine the soy sauce, sugar, sesame oil, ginger, and 2 of the scallions.
Add the chicken breasts; seal the bag, pressing out the air; and refrigerate, turning the bag occasionally, at least 1 hour or up to overnight.
Brush a 9 1/2-inch non-stick square grill pan with vegetable oil.
Heat the pan over medium heat.
Lift the chicken from the marinade and place in the pan; discard the marinade.
Grill 5 minutes, then turn and grill until the chicken is cooked through and richly browned, 5 to 7 minutes longer.
Transfer the chicken to a large platter.
Meanwhile, in a dry 8-inch skillet, over medium heat, toast the sesame seeds, shaking the pan frequently, until the seeds are golden brown, 1 to 2 minutes.
Sprinkle the sesame seeds and the remaining scallion over the chicken and serve.