Teriyaki Chicken
A simple, glossy, sweet-savory chicken dinner that comes together quickly.
Ingredients
1½ lb (700 g) boneless, skinless chicken thighs or breasts
½ cup soy sauce
¼ cup water
3 tbsp brown sugar or honey
1 tbsp rice vinegar
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp freshly grated ginger
1 tbsp cornstarch
2 tbsp cold water
1 tbsp neutral cooking oil
Sesame seeds and sliced green onions, for serving
Instructions
Make the sauce: Whisk together soy sauce, ¼ cup water, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
Prepare the chicken: Cut the chicken into bite-sized pieces and pat dry.
Cook: Heat the cooking oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–7 minutes, turning occasionally, until browned and cooked through.
Add the sauce: Pour the teriyaki sauce into the skillet and bring it to a gentle simmer.
Thicken: Mix cornstarch with 2 tbsp cold water. Stir this slurry into the simmering sauce and cook for 1–2 minutes, until thick and glossy.
Finish: Toss the chicken in the sauce until thoroughly coated.
Serve: Sprinkle with sesame seeds and green onions.
Serve over steamed rice with broccoli, carrots, or stir-fried vegetables.
Tip: Chicken should reach 165°F (74°C) internally for food safety.
