Teriyaki Chicken

By: Rabia

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

🛒 Ingredients

For the Chicken:

  • 1 lb (450 g) boneless, skinless chicken thighs or breasts

  • 1 tbsp vegetable oil

  • Salt & pepper, to taste

For the Teriyaki Sauce:

  • ½ cup soy sauce (low sodium preferred)

  • ¼ cup water

  • 3 tbsp honey (or brown sugar)

  • 2 tbsp rice vinegar (or apple cider vinegar)

  • 1 tbsp sesame oil

  • 2 cloves garlic, minced

  • 1 tsp grated ginger

  • 1 tbsp cornstarch + 2 tbsp water (for thickening)

For Garnish (optional):

  • Toasted sesame seeds

  • Chopped green onions

👩‍🍳 Instructions

1. Prepare the Chicken

  • Cut chicken into bite-sized pieces.

  • Season lightly with salt and pepper.

  • Heat oil in a large skillet or pan over medium-high heat.

  • Add chicken and cook for 5–7 minutes, until browned and cooked through. Remove from the pan and set aside.

2. Make the Teriyaki Sauce

  • In the same pan, combine soy sauce, water, honey, rice vinegar, sesame oil, garlic, and ginger.

  • Bring to a gentle simmer over medium heat.

  • Stir in the cornstarch slurry (cornstarch + water) and cook until the sauce thickens and becomes glossy (about 2 minutes).

3. Combine

  • Return the chicken to the pan and toss until evenly coated in the sauce.

  • Cook another 2–3 minutes, allowing the chicken to absorb the flavors.

4. Serve

  • Sprinkle with sesame seeds and green onions.

  • Serve hot with steamed rice, noodles, or stir-fried vegetables.

💡 Tips & Variations

  • Make it spicy: Add a dash of sriracha or crushed red pepper flakes.

  • Gluten-free option: Use tamari instead of soy sauce.

  • Thicker sauce: Simmer longer or add a bit more cornstarch slurry.

  • Meal prep: Teriyaki chicken stores beautifully — refrigerate up to 4 days or freeze up to 2 months.

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