Chicken Teriyaki Recipe

Serves 2+!


  • 2 boneless skinless chicken breasts, butterflied
  • 1 batch (approx. 1/4 cup) of teriyaki sauce (from scratch or store bought)
  • 2 cups chopped iceburg lettuce
  • 1 tbsp. oil


  1. Heat oil in pan over medium.
  2. Add chicken breasts.
  3. Pour 1 tbsp. teriyaki over the top of each butterflied breast.
  4. Continue cooking for 2-3 minutes (varies per stove)
  5. Flip and repeat sauce step.
  6. Continue heating until cooked through.
  7. Chop chicken into bite sized pieces.
  8. Place on top of a bed of lettuce.
  9. Any remaining teriyaki (untouched by raw tools), pour over the top.

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