Description
A quick and flavorful Teriyaki Chicken recipe featuring tender chicken pieces cooked in a homemade teriyaki sauce made with soy sauce, honey, garlic, and ginger. Perfect for a weeknight dinner, this dish offers a savory-sweet glaze that pairs well with rice or vegetables.
Ingredients
Scale
Chicken
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and pepper to taste
Teriyaki Sauce
- 1/2 cup soy sauce
- 1/4 cup water
- 1/4 cup honey
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon cornstarch
- 2 tablespoons water (for slurry)
Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Heat the oil: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat to prepare for cooking the chicken.
- Cook the chicken: Season the bite-sized chicken pieces with salt and pepper. Add them to the hot skillet and cook, stirring occasionally, until they are browned on all sides and cooked through, about 6-8 minutes.
- Prepare the teriyaki sauce: While the chicken is cooking, whisk together 1/2 cup soy sauce, 1/4 cup water, 1/4 cup honey, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 tablespoon minced garlic, and 1 tablespoon minced ginger in a medium bowl.
- Make cornstarch slurry: In a small bowl, combine 1 tablespoon cornstarch with 2 tablespoons water and mix until smooth to create a slurry which will help thicken the sauce.
- Add slurry to sauce: Stir the cornstarch slurry into the teriyaki sauce mixture and mix thoroughly.
- Combine sauce and chicken: Pour the prepared teriyaki sauce into the skillet with the cooked chicken. Stir well to coat all the chicken pieces evenly with the sauce.
- Simmer to thicken: Reduce the heat to low and let the chicken and sauce simmer gently for 2-3 minutes until the sauce thickens and glazes the chicken.
- Serve and garnish: Remove the skillet from heat and transfer the teriyaki chicken to a serving dish. Garnish with sliced green onions and sesame seeds. Serve hot, ideally with steamed rice or your favorite vegetables.
Notes
- You can use chicken breasts or thighs; thighs tend to be more flavorful and stay juicier.
- Adjust the sweetness by varying the amount of honey and brown sugar according to your taste.
- Ensure the cornstarch slurry is well mixed to avoid lumps in the sauce.
- Serve immediately for the best texture and flavor.
- For a gluten-free version, use gluten-free soy sauce or tamari.
