Skip to main content
BROWSE

View Recipe

TERIYAKI CHICKEN

Active Time : 4 Hour 15 Minutes
Total Time : 4 Hour 15 Minutes
Serves : 4
INGREDIENTS
  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 3/4 cup P.F. Chang's® Teriyaki Sauce, divided
  • 1 tablespoon Pure Wesson® Vegetable Oil
  • 2 teaspoons minced fresh garlic
  • 2 teaspoons minced fresh ginger
  • Sliced green onion and sesame seeds, optional
DIRECTIONS

Place chicken in zippered plastic bag with 1/2 cup Teriyaki sauce, press air out of bag and close. Refrigerate 4 hours, or overnight.

Heat vegetable oil in a large skillet over medium-high heat. Add garlic and ginger and cook until fragrant, about 30 seconds. Add chicken and cook 5 minutes or until cooked through.

For saucier chicken, add remaining 1/4 cup Teriyaki sauce; cook 2 minutes or until sauce is thickened and coats chicken.

Top with green onions and sesame seed if desired.