Teriyaki Chicken

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.