This post is sponsored by STAR FINE FOODS, maker of awesome Olive Oils, Vinegars, glazes, capers, anchovies, onions, and the list goes ON and ON! Thank YOU, friends, for supporting the brands that make Diethood possible!
One Pot Easy Teriyaki Chicken Recipe – One pot and about 30 minutes are all you will need for this effortless, yet amazing Teriyaki Chicken recipe.
I may never go back to simple, ol’ plain baked chicken.
Hi-ya! Happy Friday!! Hope everyone is well!
I haven’t had a chance to tell you about my trip BACK from Punta Cana. Let me just say that traveling with kids is SO much fun!! Why didn’t you warn me?!?
Secondly, cancelling our returning flight due to weather conditions? I was ready to knock somebody out! Unlike the East Coast, Chicago had very little snow and all other flights FROM and TO Chi-town were up in the friendly skies. Third, it took nearly 24 hours of travel for us to get back home… Obvi, I have a bone to pick with United Airlines. ALWAYS.
Buuuuut. Back to priorities; One Pot Easy Teriyaki Chicken Recipe. Holla!
If you haven’t figured it out by now, the way to my heart is through baked chicken in ONE pot. Newsflash!
Let me just get real for a second, though: the amount of excuses I’ve concocted in my head that would make it reasonable to order Asian-anything-takeout is nothing short of horrifying and brilliant. I mean, NO ONE can make a General Tso’s Chicken like the food court people at the mall. No one. Or a Teriyaki Chicken, for that matter! <I’m so TOTALLY kidding>
Nevertheless, it’s a whole lot faster than making it at home. AND no cleanup. Cleanup is my nightmare. I love to cook and bake, but washing all the pots and pans afterwards? UGH!
Thuuuuus. Enter ONE POT meals!
Now, I realize that this preparation method is nowhere near the authentic way to prepare Teriyaki Chicken. I know. However, THIS Asian-inspired one-pot Teriyaki Chicken gets on the table in about 30 minutes, leaving you with only one pot/pan/dish to wash because your family is eating dinner on paper plates. It’s Friday – we can do that.
If you want to be super basic like me, you will forego the bottled teriyaki sauce and reach for STAR’s Natural Rice Vinegar, some low-sodium soy sauce, and honey. Buhlieve and be like ME!
The tender chicken cooks up perfectly in this silky homemade sauce. The sweet, salty, acidic, and delicious flavors from the rice vinegar will make you want to pour the sauce in a wine glass and drink it up. STAR’s Natural Rice Vinegar is low in sodium, fat free, cholesterol free, trans fat free, low carb and gluten free! One more bonus? Rice Vinegar increases insulin sensitivity in diabetic treatment and reduces damage to nerves from elevated blood sugar levels. That’s what I call *awesome-sauce*!
This is one of those dishes that works perfectly on it’s own with a side of salad, but would reeeeeally benefit from a mound of fluffy rice. ♥
CRAVING MORE? SIGN UP FOR THE DIETHOOD NEWSLETTER FOR FRESH NEW RECIPES DELIVERED TO YOUR INBOX!
FOLLOW DIETHOOD ON FACEBOOK, TWITTER, PINTEREST AND INSTAGRAM FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
One Pot Easy Teriyaki Chicken Recipe
- 4 (16-ounces) skinless, boneless chicken breasts
- 1 yellow onion , thinly sliced
- 1/3- cup honey
- 1/2- cup low-sodium soy sauce
- 1/4- cup STAR Natural Rice Vinegar
- 3 garlic cloves , finely chopped
- 1 teaspoon ground ginger
- 1/4- cup water
- 3 tablespoons cornstarch
- toasted sesame seeds , for garnish
- chopped green onions , for garnish
- prepared rice , optional
- Preheat oven to 425F degrees.
- Spray a baking dish with cooking spray.
- Pound chicken breasts to an even thickness, but DO NOT pound thin.
- Arrange chicken breasts on the bottom of the baking dish.
- Add sliced onions over chicken breasts; set aside.
- In a mixing bowl, combine honey, soy sauce, rice vinegar, garlic and ginger; whisk until thoroughly combined.
- Pour the sauce mixture over the previously prepared chicken; make sure that the chicken is nestled down in the sauce.
- Bake for 30 minutes, or until internal temperature of chicken reaches 165F degrees.
- Remove from oven and transfer chicken and cooked onions to a serving plate. Set aside.
- Transfer the remaining teriyaki sauce from the baking dish to a frying pan or a saucepan set over medium-high heat.
- In a separate bowl, whisk together the cold water and cornstarch until the cornstarch is completely dissolved.
- Pour the cornstarch mixture into the saucepan over the teriyaki sauce and whisk to combine.
- Bring the mixture to a boil and let boil for about 1 to 2 minutes, or until thickened.
- Remove from heat and spoon the sauce over the chicken.
- Garnish with sesame seeds and chopped green onions.
- Serve over rice.
TOOLS USED IN THIS RECIPE: