Teriyaki Chicken Recipe
This teriyaki chicken recipe brings the correct mixture of sweet, charming, and Umami tastes to your table with minimal effort. A staple of Japanese recipes, tender in Teriyaki chicken, juicy chicken is indicated by ginger, garlic, and sweetness from honey or brown sugar in a shiny soy-based glass cover. Whether you are cooking for a week of food or eating food for the next week, this recipe gives the taste of restaurant-quality with simple pantry materials. Serve it with boiled rice and vegetables for balanced, comfortable food.
Equipment
- Mixing bowl
- Whisk
- Large skillet or wok
- Cutting board
- Knife
- Tongs or spatula
Ingredients
- 1½ lbs (about 700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp vegetable oil
For Teriyaki Sauce:
- ¼ cup soy sauce
- 2 tbsp honey or brown sugar
- 2 tbsp rice vinegar
- 2 tbsp mirin (or substitute with extra honey)
- 1 tbsp sesame oil
- 1 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 2 tbsp cornstarch + 2 tablespoons water (for slurry)
Instructions
- Prepare the sauce: In a small bowl, soy sauce, honey, rice vinegar, mirror, sesame oil, garlic and ginger together. Set aside.
- Cook chicken: Heat vegetable oil in a pan on medium-high heat. Add chicken and cook for 6-8 minutes, sometimes -length, until the golden brown and fully cooked.
- Add sauce: Put terryki sauce over chicken. Bring a boil.
- Thick the sauce: Mix cornstarch and water in a small bowl to make a solution. Stir it in the skillet and cook for 2-3 minutes until the sauce thickens and coat the chicken.
- Relax and serve: Remove from heat. Let the chicken rest for 5 minutes. If desired, garnish with sesame seeds and chopped green onions.
Notes
Enjoy this delicious Teriyaki chicken recipe with fluffy white rice, boiled broccoli, or a crisp salad for a nutritious and satisfying meal.