Description
This easy and flavorful Teriyaki Chicken recipe features tender bite-sized chicken pieces cooked in a rich homemade teriyaki sauce made with soy sauce, honey, brown sugar, garlic, and ginger. Prepared on the stovetop, this dish is perfect for a quick weeknight dinner and is 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 (for slurry)
Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Heat the oil: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat to prepare for cooking the chicken.
- Cook the chicken: Season the bite-sized chicken pieces with salt and pepper, then add them to the hot skillet. Cook the chicken until browned and fully cooked through, about 6-8 minutes, turning occasionally for even cooking.
- Prepare the sauce: While the chicken is cooking, whisk together 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, and 1 tablespoon minced ginger in a medium bowl.
- Make the slurry: In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water until fully combined to create a slurry that will thicken the sauce.
- Add slurry to sauce: Stir the cornstarch slurry into the teriyaki sauce mixture, ensuring it is fully incorporated.
- Combine sauce and chicken: Pour the prepared teriyaki sauce into the skillet with the cooked chicken. Stir well to coat all pieces evenly.
- Simmer the sauce: Reduce the heat to low and let the chicken simmer in the sauce for 2-3 minutes, stirring occasionally, until the sauce thickens and clings to the chicken.
- Serve: Remove the skillet from heat and transfer the chicken to a serving dish. Garnish with sliced green onions and sesame seeds for added flavor and presentation. Serve hot with rice or vegetables.
Notes
- Use chicken thighs for juicier, more flavorful results, or chicken breasts for a leaner option.
- The sauce can be adjusted for sweetness by varying the amount of honey and brown sugar.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Make sure to stir the cornstarch slurry well before adding to prevent lumps in the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe pairs well with steamed rice, quinoa, or stir-fried vegetables.
