Directions. Step 1 Make sauce: In a medium bowl, whisk together soy sauce, rice vinegar, oil, honey, garlic, ginger, and cornstarch. Step 2 Make chicken: In a large skillet over medium heat, heat Set aside. Slice two large chicken breasts in half lengthwise and place on the prepared baking sheet. In a glass measuring cup, whisk together brown sugar, soy sauce, minced garlic, avocado oil and honey. Pour the mixture in a small saucepan on medium heat. Cook and stir for 2-3 minutes to allow the sugar to dissolve. In a bowl whisk together all of the Teriyaki sauce. Set aside. Preheat the oven to 350F, rack in the middle. Line a half sheet pan with foil (or use 2 sheet pans as you want the food to be as much of a single layer as possible). To a large mixing bowl add the chicken, broccoli, peppers, and water chestnuts to a bowl. Step 3: Air fry the chicken. Spray your air fryer basket with olive oil. Spread your marinated chicken pieces into the air fryer basket in a single layer. Set the time for 6 minutes at 360 degrees F, air fryer setting. Flop the chicken with tongs, and air fry for another 3-5 minutes. Plate, serve, and enjoy! Step 1: Cook the chicken. Heat the oil in a large skillet or wok over medium-high heat. When it's hot, add the sliced chicken breast, spreading the pieces out so there's room between them. Cook the chicken for 5-10 minutes, turning the pieces several times. Thread cubed chicken and red onion onto skewers, alternating with 1 piece of red onion every 1-2 pieces of chicken, and ending with a piece of red onion. Grill, turning every 3-4 minutes, until browned, beginning to char in spots, and fully cooked through (internal temperature reaches 165 F or 75 C) — about 10-15 minutes. Enjoy this super easy pan-fried Teriyaki Chicken with your favorite noodles, rice, or stir fry. Tender, juicy and smothered with a homemade teriyaki sauce, learn how to make teriyaki chicken in your own kitchen and say good-bye to take-out! Preheat the oven to 425 degrees F. Generously coat a half sheet pan (or 2 large baking sheets) with nonstick cooking spray. In a large bowl, whisk together the soy sauce, brown sugar, vegetable oil, sesame oil, salt, pepper, garlic powder, and red pepper flakes. Add in the chicken, broccoli, carrots, and onion. Cut up the chicken and season it. Stir, then toss with cornstarch. Heat up the oil in a skillet until very hot. Working in batches, cook the chicken through. Transfer to a plate. Top up the oil if needed, then add the onions followed by the broccoli and bell peppers a minute later. Cook until tender-crisp. Instructions. Combine together the crushed garlic, soy sauce, mirin, sake and sugar in a small bowl; mix well until sugar dissolves. Pierce each chicken thigh with the tip of a sharp knife all over to ensure a faster cook time. This also helps the sauce absorb through the chicken instead of just coating it. Rs2Kz7.