Ginger-Scallion Chicken Teriyaki

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken cubes simmered in a fragrant ginger and scallion teriyaki glaze, finished with fresh herb notes and served over fluffy rice. This japanese-inspired asian ready in about 35 minutes pairs pounds chicken breast, tablespoons fresh ginger, scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Japanese cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 2 tablespoons fresh ginger, 3 minced garlic cloves, 1/2 cup soy sauce, 1/4 cup mirin, 2 tablespoons rice wine vinegar, 2 tablespoons honey, and 1 tablespoon sesame oil. Whisk until dissolved. Add 1.5 pounds chicken breast cubes and toss to coat; marinate for 15 minutes.
  2. Step 2: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add marinated chicken and cook for 5-6 minutes, stirring occasionally, until browned on all sides.
  3. Step 3: Pour marinade into skillet and bring to a simmer. Add 2 tablespoons of white scallion parts and 1/4 cup water, then reduce heat to medium-low. Simmer for 8-10 minutes, stirring occasionally, until chicken is cooked through and sauce thickens slightly.
  4. Step 4: Stir in cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and cook for 1 minute until sauce coats the back of a spoon.
  5. Step 5: Remove from heat, stir in green scallion parts, and serve immediately over cooked rice.

Frequently asked questions

How long does Ginger-Scallion Chicken Teriyaki take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ginger-Scallion Chicken Teriyaki?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds chicken breast from drying out.

Can I substitute ingredients in Ginger-Scallion Chicken Teriyaki?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ginger-Scallion Chicken Teriyaki for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Ginger-Scallion Chicken Teriyaki?

Japanese asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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