Description
This Teriyaki Chicken recipe features tender pieces of chicken thighs or breasts cooked to golden perfection in a savory and sweet homemade teriyaki sauce. Enhanced with fresh ginger and garlic, and thickened with a cornstarch slurry, this dish is garnished with sesame seeds and green onions for a delightful finish. Perfectly paired with rice or noodles, it’s a quick and satisfying meal suitable for any weeknight dinner.
Ingredients
Scale
Chicken
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 1 tbsp vegetable oil
Teriyaki Sauce
- 2 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1/4 cup water
- 1 tsp fresh ginger, minced
- 1 tsp garlic, minced
Thickener
- 1 tbsp cornstarch, mixed with 2 tbsp water (for thickening)
Garnish
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- Prepare Teriyaki Sauce: In a small bowl, combine soy sauce, honey or brown sugar, rice vinegar, water, minced ginger, and minced garlic. Stir well until the honey or sugar dissolves and the mixture is fully blended.
- Cook Chicken: Heat vegetable oil in a large skillet over medium-high heat. Season the bite-sized 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.
- Add Sauce: Pour the prepared teriyaki sauce over the cooked chicken in the skillet. Stir well to evenly coat the chicken pieces with the sauce.
- Thicken Sauce: Reduce the heat to low. In a small bowl, mix cornstarch with water to create a slurry. Add this slurry to the skillet, stirring continuously until the sauce thickens and coats the chicken evenly, about 2-3 minutes.
- Garnish and Serve: Remove the skillet from heat. Sprinkle sesame seeds and chopped green onions over the teriyaki chicken. Serve hot alongside steamed rice or noodles for a complete meal.
Notes
- You can substitute chicken thighs with chicken breasts if preferred, but thighs stay juicier.
- Adjust the sweetness by using more or less honey or brown sugar according to your taste.
- For a gluten-free version, use tamari or a gluten-free soy sauce alternative.
- Ensure the cornstarch slurry is well mixed before adding to prevent lumps.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Keywords: Teriyaki Chicken, Japanese Chicken Recipe, Easy Chicken Dinner, Homemade Teriyaki Sauce, Quick Stir Fry Chicken
