This teriyaki chicken was seriously the juiciest, most tender, flavorful chicken I have had in a long time. My husband said it tasted like it literally came straight from a hibachi restaurant and he does not take that lightly. I cannot wait to have another takeout day at home!!
We have been very into marinading and then searing chicken on the stove. So that is what we did!
What You Need:
You will just need a large pan to cook everything in.
- Chicken tenderloins
- Olive oil
- Teriyaki sauce
And for the seasonings
- Black pepper
- Ground ginger
What To Do:
As I said, this recipe requires just a little prep work. While not completely necessary to do all of this beforehand, it is way easier and more delicious this way. You will want to set aside about 5 minutes in the morning or afternoon to do this.
Take the chicken tenderloins and stab them a few times, carefully, with a fork or knife. This will allow the marinade to penetrate the chicken so it comes out very flavorful and juicy. Place the marinade and chicken in a baggie and store in the fridge for at least an hour, or all day. You can use any cut of chicken, I just really love tenderloins. Cutlets or breasts will work.
In my recipe, I counted the marinade as a half tablespoon of oil. Most of it will get discarded but there will be some left, so I guesstimated a half tablespoon.
Heat the pan back up over medium to medium/high heat. Shaking off any excess liquid, add the chicken to the heated pan. Saute the chicken on the pan, flipping every few minutes.
Flip every few minutes until the chicken is fully cooked. It will really depends on how big/thick the chicken breasts are for how long it will cook. You want the chicken to be fully cooked and reach an internal temperature of 165 degrees F. Cut the chicken into bite-sized pieces, about one inch by one inch.
This chicken was so juicy, tender and flavorful!!!
Assemble the Servings!
About 1/4 cup chicken per serving. Enjoy!
What To Pair It With:
Here are some sides and sauces for this dish!
- 1 pound chicken tenderloins
- 1/8 cup olive oil
- 1/4 cup teriyaki sauce low sodium
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon paprika
- Stab the chicken, carefully, with a fork or knife to allow the marinade to penetrate the chicken. This will create a juicy and flavorful dish. Combine the oil, teriyaki sauce and the chicken, in a large baggie. Store in the fridge for at least an hour, or all day.
- Heat the pan up over medium to medium/high heat.
- Shaking off any excess liquid, add the chicken to the heated pan. Sprinkle the one side of the chicken with half of the seasonings. Flip, and season the other side. Saute the chicken on the pan, flipping every few minutes.
- Flip every few minutes until the chicken is fully cooked. It will really depends on how big/thick the chicken breasts are for how long it will cook. You want the chicken to be fully cooked and reach an internal temperature of 165 degrees F.
- Cut the chicken into bite-sized pieces, about one inch by one inch then set aside.