Teriyaki Chicken Recipe

Teriyaki Chicken

Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients

Chicken

• 500 g boneless, skinless chicken thighs or breasts

• 1 tablespoon cooking oil

• 2 cloves garlic, minced

• 1 teaspoon grated fresh ginger

Teriyaki sauce

• ¼ cup soy sauce

• 2 tablespoons honey or brown sugar

• 2 tablespoons water

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 1 tablespoon cornstarch

• 2 tablespoons cold water

To serve

• Cooked white or brown rice

• Sliced green onions

• Sesame seeds

Instructions

1. Make the sauce: Whisk together soy sauce, honey, 2 tablespoons water, rice vinegar, sesame oil, garlic, and ginger.

2. Prepare the chicken: Cut the chicken into bite-sized pieces and pat dry.

3. Cook: Heat the 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.

4. Add the sauce: Pour the teriyaki mixture into the skillet and bring it to a gentle simmer.

5. Thicken: Mix the cornstarch with 2 tablespoons cold water. Stir it into the skillet and cook for 1–2 minutes, stirring frequently, until the sauce becomes glossy and thick enough to coat the chicken.

6. Serve: Spoon the chicken and sauce over rice. Sprinkle with sesame seeds and sliced green onions.

Tip

For especially tender chicken, use boneless chicken thighs. If using chicken breasts, avoid overcooking them so they stay juicy.