There’s very little to say about these chicken teriyaki strips. Mainly because I was too busy eating them. They’re easy to make, have that unmistakable teriyaki flavour and combined with some sticky rice and edamame beans, makes for a delicious dinner.


A few notes on the actual recipe;


You can use chicken breasts cut into strips or get little chicken cutlets. Or if you remember this and have been saving those chicken tenders from whole chicken, can use those.


I used tamari, which is very similar to soy sauce but is gluten free, and the version I used had no added sugars. Tamari can be hard to find, and veers on the pricy side. You can use soy sauce instead.


I used shelled edamame beans which I steamed and then popped out the beans. You can also use pre-shelled if it makes it easier for you.


I didn’t put quantities for rice/edamame beans. It’s up to you how much/little you want. I generally estimate ¼ C uncooked rice per person and used 200 grams of edamame beans.


And with that I’m ready to share the recipe for these teriyaki chicken strips with you.

Teriyaki Chicken Strips with Rice and Edamame


Teriyaki Chicken Strips with Rice and Edamame

These teriyaki chicken strips come together in 30 minutes to make a delicious and easy weeknight dinner. Pair them with some rice and edamame beans or any other veggies you like.
Course: Mains
Dietary: Dairy Free, Gluten Free, Nut Free, Refined Sugar Free, Wheat Free
Servings: 4 servings


  • 750 grams chicken breasts skin off and deboned
  • 2 tbsp olive oil
  • 1/2 C water
  • 1 tbsp cornstarch
  • 1/2 C Tamari
  • 1 tbsp honey
  • 2 tsp sesam oil
  • 1 garlic clove minced
  • 1 tsp ginger

To serve

  • Basmati / Jasmine Rice cooked
  • edamame beans


  • Heat olive oil in a large frying pan. Cook the chicken strips / tenders for 5 minutes each side, until they’re golden brown. Once browned, remove them from the pan and set aside. If your frying pan is too small you may need to cook them in batches. However, once they’ve been browned you’ll be able to cook them altogether in the sauce.
  • In a mixing bowl, add the water and cornstarch. Mix them until smooth and lump free. Add in the remaining ingredients (tamari, sesame oil, honey, ginger, garlic) and mix well
  • Add the liquid ingredients to the frying pan you cook the chicken in. Bring to a boil, and then reduce to a simmer. Add in the chicken strips/tender and cook for 15 minutes. Stir every few minutes to make sure chicken is well coated.
  • While the chicken is cooking, you can cook your rice and edamame beans.
  • Serve chicken with rice and edamame beans


Teriyaki Chicken Strips with Rice and Edamame

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