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Teriyaki Chicken

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Teriyaki Chicken features tender, golden pieces of chicken coated in a glossy homemade sauce with soy sauce, honey, garlic, and ginger. It is a quick, savory-sweet dinner that pairs perfectly with steamed rice and vegetables.

Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs or chicken breasts
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon black pepper
  • 2 green onions, sliced, for serving
  • 1 teaspoon sesame seeds, for serving
  • 1/3 cup soy sauce
  • 1/4 cup water
  • 3 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon cornstarch
  • 2 tablespoons water, for the cornstarch slurry

Instructions

  1. Pat the chicken dry and cut it into bite-sized pieces. Season lightly with black pepper.
  2. Combine the soy sauce, 1/4 cup water, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a small bowl and stir well.
  3. In a separate small bowl, mix the cornstarch with 2 tablespoons water until completely smooth. Set the slurry aside.
  4. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6–8 minutes, turning occasionally, until browned and cooked through to an internal temperature of 165°F (74°C).
  5. Reduce the heat to medium and pour the teriyaki sauce mixture into the skillet. Stir to coat the chicken and simmer for 2–3 minutes.
  6. Stir the cornstarch slurry again, then add it to the skillet. Cook for another 1–2 minutes, stirring frequently, until the sauce is thick and glossy and coats the chicken.
  7. Remove from the heat and garnish with sliced green onions and sesame seeds. Serve immediately with steamed rice and vegetables if desired.

Notes

  • Chicken thighs provide a particularly juicy result, while chicken breasts are a leaner alternative.
  • For a spicier sauce, add red pepper flakes, chili garlic sauce, or sriracha.
  • Reduce the honey or brown sugar for a less-sweet teriyaki sauce.
  • Broccoli, bell peppers, snap peas, mushrooms, zucchini, or carrots can be added for extra vegetables.
  • Reduced-sodium soy sauce can be used to reduce the saltiness of the dish.
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • Reheat gently in a skillet with a splash of water or microwave individual portions with 1–2 teaspoons of water if the sauce is too thick.
  • Cooked Teriyaki Chicken can be frozen in a freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://thefamilycooking.com/teriyaki-chicken-3/