Sauteed Teriyaki Chicken

(Yields 6 servings)


  • 1 - 1/3 cup Truly Hawaiian Teriyaki Sauce
  • 2 lbs. Boneless chicken (with or without the skin)
  • 3 tbsp. cooking oil (canola, vegetable, or peanut)


1. Combine Truly Hawaiian Teriyaki Sauce and the chicken
in a re-sealable plastic bag. Seal the bag and make sure
to coat the chicken thoroughly in the sauce.
2. Marinate in the refrigerator, preferably laying
the bag flat, turning once, for at least 1 hour.
For best results, marinate for 4 hours or overnight,
turning several times.
3. Heat wok or saute pan on high.
Once hot, reduce to medium heat and add oil.
4. Place chicken in wok or pan and cook on each side
until done, reaching a temperature of 160 degrees.
Discard the remaining sauce.
5. Do not cook on high setting as the sauce can burn
and the chicken as a result.