Teriyaki Chicken
A quick and delicious Japanese dish featuring juicy chicken coated in a savory-sweet teriyaki sauce, perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp soy sauce
- 2 tbsp honey or brown sugar Honey can be substituted with maple syrup for a vegan version.
- 2 tbsp rice vinegar (or apple cider vinegar)
- ΒΌ cup water
- 1 tsp fresh ginger, minced
- 1 tsp garlic, minced
- 1 tbsp cornstarch, mixed with 2 tbsp water (for thickening)
- 1 tbsp vegetable oil
- Salt and pepper to taste
- Sesame seeds and chopped green onions, for garnish
Instructions
Preparation
- In a small bowl, mix the soy sauce, honey or brown sugar, rice vinegar, water, ginger, and garlic. Stir until the honey dissolves and all ingredients blend well.
Cooking the Chicken
- Heat a large skillet over medium-high heat and add the vegetable oil. Season the chicken pieces lightly with salt and pepper.
- Add the chicken to the skillet and cook until golden brown on both sides and cooked thoroughly, which will take about 5-7 minutes.
Combining
- Once the chicken is cooked, pour the teriyaki sauce over it. Stir to ensure the chicken is fully coated in the flavorful sauce.
Thickening the Sauce
- Reduce the heat to low. In a small bowl, mix the cornstarch with water to create a slurry. Add it to the skillet and stir well until the sauce thickens and coats the chicken, which will take around 2-3 minutes.
Garnishing and Serving
- Remove the skillet from heat. Sprinkle sesame seeds and chopped green onions over the top. Serve hot with rice or noodles.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or microwave in short intervals.
