Quick Chicken Teriyaki (Printable)
Tender glazed chicken in savory-sweet teriyaki sauce, ready in 25 minutes.
# What You'll Need:
→ Protein
01 - 1.1 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Teriyaki Sauce
02 - 1/4 cup soy sauce, low-sodium recommended
03 - 3 tbsp mirin (or dry sherry plus 1 tsp sugar)
04 - 1 tbsp rice vinegar
05 - 2 tbsp honey or brown sugar
06 - 1 tbsp sesame oil
07 - 2 cloves garlic, minced
08 - 1 tsp fresh ginger, grated
09 - 1 tbsp cornstarch mixed with 2 tbsp water
→ Garnish & Serving
10 - 2 tbsp sesame seeds
11 - 2 spring onions, thinly sliced
12 - Steamed white rice for serving
# How to Make It:
01 - Whisk together soy sauce, mirin, rice vinegar, honey, sesame oil, minced garlic, and grated ginger in a small bowl until fully combined.
02 - Heat large nonstick skillet over medium-high heat. Add chicken pieces and cook 4 to 5 minutes until lightly browned and nearly cooked through.
03 - Pour teriyaki sauce mixture over chicken. Cook 2 to 3 minutes while stirring until sauce begins to bubble.
04 - Stir in cornstarch slurry. Continue cooking 2 to 3 minutes while stirring constantly until sauce thickens and evenly coats all chicken pieces.
05 - Transfer chicken to plates over steamed rice. Sprinkle with sesame seeds and sliced spring onions. Serve immediately.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like it simmered for hours
- You probably have everything in your pantry right now
02 -
- The sauce thickens fast once you add the cornstarch, so have everything ready before that step
- Letting the chicken get golden before adding sauce creates better flavor depth
03 -
- Cut your chicken into uniform pieces so everything cooks at the same rate
- Room temperature chicken sears more evenly than cold straight from the fridge