Description
This quick and flavorful Teriyaki Chicken recipe features tender bite-sized chicken pieces cooked in a savory and sweet homemade teriyaki sauce. Ready in just 25 minutes, it’s perfect for a weeknight dinner served over rice or vegetables, garnished with fresh green onions and sesame seeds for an authentic touch.
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
Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Heat the skillet: In a large skillet, heat olive oil over medium-high heat to prepare for cooking the chicken evenly.
- Cook the chicken: Season the bite-sized chicken pieces with salt and pepper, then add them to the skillet. Cook for 6-8 minutes, stirring occasionally, until browned and cooked through.
- Prepare the 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 to create the teriyaki sauce base.
- Create the slurry: In a small bowl, combine cornstarch with 2 tablespoons of water to form a slurry. Stir this mixture into the teriyaki sauce thoroughly.
- Add sauce to chicken: Pour the prepared teriyaki sauce over the cooked chicken in the skillet. Stir well to coat all pieces evenly.
- Simmer: Reduce heat to low and let the chicken and sauce simmer for 2-3 minutes until the sauce thickens and glazes the chicken beautifully.
- Garnish and serve: Remove the skillet from heat, transfer the chicken to a serving dish, and garnish with sliced green onions and sesame seeds.
- Enjoy: Serve your teriyaki chicken hot alongside steamed rice or your favorite vegetables for a complete meal.
Notes
- Using chicken thighs results in juicier meat, but chicken breasts work well too.
- If you prefer a thicker sauce, simmer a little longer or add an extra tablespoon of cornstarch slurry.
- For a gluten-free option, substitute soy sauce with tamari.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
