Here’s an easy teriyaki chicken recipe with juicy chicken and a glossy, savory-sweet sauce.
🍗 Teriyaki Chicken
Serves: 4
Prep: 10 minutes
Cook: 15–20 minutes
Ingredients
Chicken
- 500 g boneless, skinless chicken thighs or breasts
- 1 tbsp cooking oil
- Salt and black pepper, to taste
Teriyaki sauce
- ½ cup soy sauce
- ¼ cup water
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- 1 tsp sesame oil (optional)
- 1 tbsp cornstarch + 2 tbsp cold water
For serving
- Cooked white rice
- Sliced spring onions
- Sesame seeds
- Steamed broccoli or other vegetables
Method
- Make the sauce: Mix soy sauce, water, honey, vinegar, ginger, garlic and sesame oil in a bowl.
- Cook the chicken: Cut chicken into bite-sized pieces. Season lightly with salt and pepper. Heat oil in a large pan over medium-high heat and cook the chicken for about 5–7 minutes, turning occasionally, until browned and cooked through.
- Add the sauce: Pour the teriyaki mixture into the pan and bring it to a gentle simmer.
- Thicken it: Mix cornstarch with cold water. Stir it into the simmering sauce and cook for 1–2 minutes, until thick and glossy.
- Coat the chicken: Toss the chicken through the sauce for another minute.
- Serve: Spoon over hot rice and finish with sesame seeds and sliced spring onions.
Tip: Chicken thighs stay particularly juicy, while chicken breast works well if you prefer a leaner option. For food safety, chicken should reach 74°C / 165°F internally.
For a Pakistani-style version, you can add a small pinch of chili flakes or ½ tsp Kashmiri chili powder for a little heat.
