Kids Teriyaki Chicken (3oz) Recipe
Make Kids Teriyaki Chicken (3oz) Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Seasoning
Teriyaki Sauce (mild, kid-friendly)
To Serve (optional, kid-friendly)
Method
Chicken & Prep
- 1
Trim and portion
Trim any excess fat from the chicken breast. Weigh or estimate to a 3 oz (about 85 g) portion. Pat chicken dry with paper towel.
- 2
Slice for kids
Slice the chicken into bite-size pieces roughly 1-inch so they cook quickly and are easy for a child to eat.
- 3
Season the chicken pieces lightly with 1/8 tsp kosher salt and a very small pinch (about 1/20 tsp) of black pepper; toss to coat evenly.
Make Teriyaki Sauce
- 4
Combine base ingredients
In a small bowl, whisk together 1 1/2 tablespoons low-sodium soy sauce, 1 tablespoon water, 1 teaspoon packed brown sugar, 1/2 teaspoon honey, 1/2 teaspoon rice vinegar, 1/4 tsp minced garlic and 1/8 tsp grated ginger until the sugar mostly dissolves.
- 5
Make slurry
In a separate tiny bowl or measuring spoon, stir 1/4 tsp cornstarch into 1/2 tsp cold water until smooth. Set aside.
Cook Chicken
- 6
Heat pan
Place a nonstick or stainless steel skillet over medium heat. Add 1/2 tablespoon canola oil and swirl to coat the pan. Heat until shimmering but not smoking (about 30–45 seconds).
- 7
Sear chicken
Add the bite-size chicken pieces in a single layer (work in a small batch if necessary). Cook undisturbed 2 minutes to brown, then stir or flip and cook another 1–2 minutes, until the outside is golden and the chicken is nearly cooked through (internal temp ~150°F/65°C).
- 8
Add sauce
Pour the prepared teriyaki mixture into the pan with the chicken and stir to combine. Bring to a gentle simmer.
- 9
Thicken sauce
Stir the cornstarch slurry briefly and pour into the simmering sauce. Cook, stirring, about 30–60 seconds until the sauce thickens to a glossy coating that clings to the chicken. Remove from heat. (If sauce becomes too thick, add up to 1 teaspoon water to loosen.)
- 10
Check doneness: ensure chicken reaches 165°F (74°C). If needed, return to low heat and cook 30–60 more seconds.
Serve
- 11
Portion the cooked teriyaki chicken (3 oz) onto a small kid plate. Spoon any extra sauce over the chicken.
- 12
If serving with rice and broccoli: place 1/4 cup steamed rice and 1/4 cup steamed broccoli on the plate. Lightly sprinkle 1/16 teaspoon sesame seeds over the chicken for garnish if desired.
- 13
Let cool slightly to a safe temperature for a child (test before serving).