Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
🛒 Ingredients
For the Chicken:
- 1 lb (450 g) boneless, skinless chicken thighs or breasts
- 1 tbsp vegetable oil
- Salt & pepper, to taste
For the Teriyaki Sauce:
- ½ cup soy sauce (low sodium preferred)
- ¼ cup water
- 3 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp cornstarch + 2 tbsp water (for thickening)
For Garnish (optional):
- Toasted sesame seeds
- Chopped green onions
👩🍳 Instructions
1. Prepare the Chicken
- Cut chicken into bite-sized pieces.
- Season lightly with salt and pepper.
- Heat oil in a large skillet or pan over medium-high heat.
- Add chicken and cook for 5–7 minutes, until browned and cooked through. Remove from the pan and set aside.
2. Make the Teriyaki Sauce
- In the same pan, combine soy sauce, water, honey, rice vinegar, sesame oil, garlic, and ginger.
- Bring to a gentle simmer over medium heat.
- Stir in the cornstarch slurry (cornstarch + water) and cook until the sauce thickens and becomes glossy (about 2 minutes).
3. Combine
- Return the chicken to the pan and toss until evenly coated in the sauce.
- Cook another 2–3 minutes, allowing the chicken to absorb the flavors.
4. Serve
- Sprinkle with sesame seeds and green onions.
- Serve hot with steamed rice, noodles, or stir-fried vegetables.
💡 Tips & Variations
- Make it spicy: Add a dash of sriracha or crushed red pepper flakes.
- Gluten-free option: Use tamari instead of soy sauce.
- Thicker sauce: Simmer longer or add a bit more cornstarch slurry.
- Meal prep: Teriyaki chicken stores beautifully — refrigerate up to 4 days or freeze up to 2 months.
