Description
A flavorful and easy Teriyaki Chicken recipe featuring tender bite-sized chicken pieces cooked in a homemade sweet and savory teriyaki sauce, garnished with green onions and sesame seeds. Perfect for a quick weeknight dinner served 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
Garnishes
- Sliced green onions
- Sesame seeds
Instructions
- Heat the skillet: In a large skillet, heat olive oil over medium-high heat to get ready for cooking the chicken.
- Cook the chicken: Season the chicken pieces with salt and pepper, then add them to the hot skillet. Cook until the chicken is browned and thoroughly cooked, about 6-8 minutes, stirring occasionally to ensure even cooking.
- Prepare the teriyaki sauce: While the chicken cooks, whisk together soy sauce, 1/4 cup water, honey, brown sugar, rice vinegar, minced garlic, and minced ginger in a medium bowl until well combined.
- Make the cornstarch slurry: In a small bowl, mix the cornstarch with 2 tablespoons water to create a smooth slurry; this will help thicken the sauce.
- Combine sauce and slurry: Add the cornstarch slurry to the teriyaki sauce mixture and stir well to incorporate.
- Add sauce to chicken: Pour the prepared teriyaki sauce into the skillet with the cooked chicken. Stir to coat all the chicken pieces evenly with the sauce.
- Simmer: Reduce the heat to low and let the chicken simmer in the sauce for 2-3 minutes until the sauce thickens nicely and clings to the chicken.
- Serve and garnish: Remove the skillet from heat, transfer the teriyaki chicken to a serving dish, and garnish with sliced green onions and sesame seeds. Serve hot alongside rice or steamed vegetables.
Notes
- Use either chicken thighs for juicier meat or chicken breasts for a leaner option.
- Adjust sweetness by modifying honey and brown sugar amounts to your taste.
- To make gluten-free, substitute soy sauce with tamari or coconut aminos.
- For an extra kick, add a splash of chili flakes or sriracha to the sauce.
- Leftovers store well in the refrigerator for 2-3 days and reheat gently on the stove.
