Quick Chicken Teriyaki (Printable Version)
Speedy Japanese-inspired glazed chicken with homemade teriyaki sauce. Ready in 25 minutes.
# Ingredient List:
→ 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
→ Garnish & Serving
10 - 2 tbsp sesame seeds
11 - 2 spring onions, thinly sliced
12 - Steamed white rice for serving
# How to Make:
01 - Whisk together the soy sauce, mirin, rice vinegar, honey, sesame oil, garlic, and ginger in a small bowl until fully 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 to bubble.
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 the chicken hot over steamed rice, sprinkled with sesame seeds and sliced spring onions.
# Expert Tips:
01 -
- The sauce comes together faster than delivery would arrive and tastes infinitely better
- You get that restaurant quality glossy finish without any fancy techniques or equipment
02 -
- The sauce thickens quickly once the cornstarch hits the heat, so have your garnishes ready before this step
- Cornstarch needs to fully dissolve in cold water before adding to hot sauce to prevent lumps
03 -
- Room temperature chicken cooks more evenly than cold from the fridge
- Let the sauce bubble vigorously for the best gloss and texture development