Quick Chicken Teriyaki (Printable version)
Tender chicken glazed in savory-sweet teriyaki sauce, ready in 25 minutes.
# What you 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 mixed with 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 to form slurry
→ Garnish & Serving
10 - 2 tbsp sesame seeds
11 - 2 spring onions, thinly sliced
12 - Steamed white rice for serving
# How To:
01 - In a small bowl, whisk together the soy sauce, mirin, rice vinegar, honey, sesame oil, garlic, and ginger until thoroughly combined.
02 - Heat a large nonstick skillet over medium-high heat. Add the chicken pieces and cook for 4-5 minutes until lightly browned and nearly cooked through.
03 - Pour the teriyaki sauce mixture over the chicken. Cook for 2-3 minutes, stirring constantly, until the sauce begins to bubble and coat the chicken.
04 - Stir in the cornstarch slurry and continue cooking for another 2-3 minutes, stirring frequently, until the sauce thickens into a glossy glaze that evenly coats the chicken.
05 - Serve the chicken hot over steamed rice, generously sprinkled with sesame seeds and sliced spring onions.
# Expert Advice:
01 -
- The homemade sauce puts those expensive bottled versions to shame with just pantry staples you probably already have
- Everything happens in one pan so cleanup is basically nonexistent which is everything on a Tuesday night
02 -
- The cornstarch slurry must be cold when you add it or it will clump up instead of dissolving smoothly into the hot sauce
- Once you add the thickener the sauce goes from thin to perfect very fast so do not walk away from the stove
03 -
- Cut your chicken into uniform pieces so everything cooks at the same rate and nothing dries out
- Room temperature chicken sears more evenly than cold straight from the fridge