Description
A quick and easy teriyaki chicken recipe that blends sweet and savory flavors, perfect for busy weeknights.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 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
- 1 tbsp cornstarch, mixed with 2 tbsp water (for thickening)
- 1 tbsp vegetable oil
- Salt and pepper to taste
- Sesame seeds and chopped green onions, for garnish
Instructions
- In a small bowl, mix together the soy sauce, honey (or brown sugar), rice vinegar, water, ginger, and garlic. Stir until the honey is fully dissolved and the ingredients are 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 for about 5-7 minutes, or until the chicken is golden brown on both sides and cooked through.
- Pour the prepared teriyaki sauce over the cooked chicken, stirring to ensure that the chicken is evenly coated.
- Reduce the heat to low. In a separate small bowl, mix the cornstarch with water to create a slurry. Add this mixture to the skillet, stirring well until the sauce thickens and coats the chicken, which should take about 2-3 minutes.
- Remove from heat and sprinkle sesame seeds and chopped green onions over the top. Serve the teriyaki chicken hot, alongside rice or noodles.
Notes
For added flavor, consider marinating the chicken in the teriyaki sauce for at least 30 minutes before cooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 10g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 70mg