Teriyaki Chicken with Pecans Recipe
This teriyaki chicken recipe coats chicken pieces with a ginger-garlic flour mix and egg, then pan-cooks them until golden and finishes with toasted pecans. It’s a simple, ingredient-light dinner with clear how-to steps and a cozy, home-cooking feel.
Ingredients
Ingredients
Step-by-Step Method
Mix the coating
In a bowl, combine the flour, ginger, and garlic powder. Add a small pinch of salt if you like a more rounded flavor.
Beat the eggs
Whisk the eggs in a second bowl just until smooth and unified—no need to overwhip.
Coat the chicken
Roll the chicken pieces in the seasoned flour and shake off the excess. Dip into the egg, then touch back into the flour lightly to set the coating.
Cook until golden
Heat a nonstick skillet over medium heat. Lay the chicken in a single layer; cook in batches so it browns well. Turn as needed until golden and cooked through.
Add pecans
During the last 2–3 minutes, add the chopped pecans. Stir gently so they toast lightly and cling to the chicken—keep an eye on them so they don’t burn.
Serve
Serve hot. It pairs nicely with rice or sautéed vegetables; if there’s extra oil in the pan, blot the chicken briefly on paper towels.