A quick and easy way to make teriyaki in a single pan


  • 1 4 lb chicken, cut into pieces
  • OR
  • 3 lbs. chicken legs and/or breasts
  • ½ cup soy sauce (low salt)
  • cup honey
  • 1 teaspoon crushed garlic
  • 2 teaspoons grated fresh ginger
  • 4 tablespoons sake (or any dry white wine)


Place everything but the chicken in a large frying pan with a tight-fitting cover. Bring to a boil, until it starts to foam a bit, then add the chicken pieces.
Cover, and turn the heat down to medium. The sauce should foam up and almost cover the chicken pieces while you are cooking; if it does not, you may need to add a little honey, or ensure that the cover seals properly. Turn the chicken pieces every 5-10 minutes, and watch carefully after 20 minutes to avoid burning. After 20-25 minutes, the sauce will start to thicken, the foam will form larger bubbles, and the foaming will slow down. When this happens, turn the heat off immediately. If it stops foaming, you've gone too far and burned the sauce.


You can make this recipe for 2 with less chicken, but you can't really cut down on the other ingredients. This amount of sauce is required to cook the chicken.

30 Minute, Chicken, Low Saturated Fat
MacGourmet downloadChicken Teriyaki. To import, drag image to your MacGourmet recipe box.