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 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 Asian cuisine 450 cal/serving
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Ingredients

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.

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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?

Asian 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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