Teriyaki Chicken

A quick and forgiving recipe for teriyaki chicken that is perfect for weeknights, delivering a glossy and flavorful experience.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Japanese

Calories: 280

Main Ingredients

1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces Thighs are more forgiving than breasts if overcooked.
2 tbsp soy sauce Feel free to use low-sodium soy sauce.
2 tbsp honey or brown sugar Use honey for a glossy finish or brown sugar for depth.
2 tbsp rice vinegar (or apple cider vinegar) For acidity.
1/4 cup water
1 tsp fresh ginger, minced Fresh ginger preferred for flavor.
1 tsp garlic, minced Fresh garlic preferred for flavor.
1 tbsp cornstarch, mixed with 2 tbsp water For thickening the sauce.
1 tbsp vegetable oil For frying the chicken.
Salt and pepper to taste
Sesame seeds and chopped green onions, for garnish

Preparation

In a small bowl, mix soy sauce, honey or brown sugar, rice vinegar, water, ginger, and garlic. Stir until the honey is dissolved and everything is well combined.
In a large skillet over medium-high heat, 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 through, about 5-7 minutes.

Cooking

Pour the prepared teriyaki sauce over the cooked chicken and stir to coat the chicken in the sauce.
Reduce the heat to low. In a small bowl, mix the cornstarch with water to make a slurry. Add this to the skillet, stirring well until the sauce thickens and coats the chicken, about 2-3 minutes.
Remove from heat and sprinkle sesame seeds and chopped green onions over the top.

Serving

For an elevated experience, serve with a simple fried egg on top. Leftovers are great the next day.