Quick Chicken Teriyaki (Printable)
Tender glazed chicken with 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 substitute with dry sherry plus 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 (slurry)
→ Garnish & Serving
10 - 2 tbsp sesame seeds
11 - 2 spring onions, thinly sliced
12 - Steamed white rice, for serving
# Directions:
01 - In a small bowl, whisk together the soy sauce, mirin, rice vinegar, honey, sesame oil, garlic, and ginger until well 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 while stirring, until the sauce begins bubbling.
04 - Stir in the cornstarch slurry and continue cooking for another 2–3 minutes, stirring constantly, until the sauce thickens and evenly coats the chicken.
05 - Serve immediately over steamed white rice, sprinkled with sesame seeds and thinly sliced spring onions.
# Expert Suggestions:
01 -
- The sauce comes together with pantry staples you probably already have
- Ready in under 30 minutes but tastes like you spent way more time on it
02 -
- Let the pan get properly hot before adding the chicken so you get those golden brown edges
- The sauce keeps thickening in the pan so pull it a tiny bit before you think it is done
03 -
- Use tamari instead of soy sauce to keep it gluten free
- Toast your sesame seeds in a dry pan for the most incredible flavor boost