Teriyaki Chicken
A simple, glossy, sweet-savory chicken dinner that takes about 30 minutes.
Ingredients
Chicken
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500 g boneless, skinless chicken thighs or breasts
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1 tbsp cooking oil
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2 cloves garlic, minced
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1 tsp grated fresh ginger
Teriyaki sauce
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¼ cup soy sauce
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2 tbsp honey or brown sugar
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2 tbsp water
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1 tbsp rice vinegar
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1 tsp sesame oil
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1 tsp cornstarch + 1 tbsp cold water
For serving
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Cooked white or jasmine rice
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Sliced green onions
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Sesame seeds
Method
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Make the sauce: Mix soy sauce, honey, water, rice vinegar, sesame oil, garlic, and ginger. Keep the cornstarch slurry separate.
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Cook the chicken: Cut chicken into bite-sized pieces. Heat oil in a large skillet over medium-high heat. Add chicken and cook for 6–8 minutes, turning occasionally, until browned and cooked through.
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Add the sauce: Pour the teriyaki mixture over the chicken and simmer for 2–3 minutes.
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Thicken: Stir the cornstarch with cold water, then pour it into the skillet while stirring. Cook for about 1 minute, until the sauce becomes thick and glossy.
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Serve: Spoon over hot rice and garnish with sesame seeds and sliced green onions.
Tip: Chicken thighs stay particularly juicy, while breasts work well if you avoid overcooking them.
