Print Options

Back to Teriyaki Glazed Chicken >

Include these items:

Select reviews >

Taste of Home Logo

Teriyaki Glazed Chicken

 Teriyaki Glazed Chicken
I love to experiment with food. For this recipe, I took advantage of the sweet onions grown on Maui. My whole family just loves this main dish.
4 ServingsPrep/Total Time: 30 min.


  • 4 boneless skinless chicken breast halves, cut into strips
  • 3 tablespoons canola oil, divided
  • 4 medium carrots, julienned
  • 1 medium sweet onion, julienned
  • 1/2 cup soy sauce
  • 1/4 cup packed brown sugar
  • Hot cooked rice
  • Sesame seeds, toasted, optional
  • Sliced green onions, optional


  • In a large skillet or wok, stir-fry chicken in 2 tablespoons oil for
  • 6-8 minutes or until juices run clear. Remove chicken and set aside.
  • In the same skillet, stir-fry carrots in remaining oil for 2 minutes.
  • Add onion; stir-fry about 2-4 minutes longer or until vegetables are
  • tender.
  • Combine soy sauce and brown sugar; add to skillet. Bring to a boil.
  • Return chicken to skillet. Boil for 5 minutes or until sauce is
  • slightly thickened. Serve with rice. Sprinkle with sesame seeds and
  • green onions if desired. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 324 calories, 13 g fat (2 g saturated fat), 63 mg cholesterol, 1,922 mg sodium,

2 of 2

Teriyaki Glazed Chicken (continued)

Nutritional Facts: 23 g carbohydrate, 3 g fiber, 28 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer