Teriyaki Chicken
A quick, flavorful homemade teriyaki chicken that’s perfect with steamed rice and vegetables.
Ingredients
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500 g boneless, skinless chicken thighs or breast, cut into bite-sized pieces
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2 tbsp soy sauce
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2 tbsp honey or brown sugar
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1 tbsp rice vinegar
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1 tbsp sesame oil or cooking oil
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1 tsp grated fresh ginger
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2 cloves garlic, minced
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1 tbsp cornstarch
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3 tbsp water
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1 tsp sesame seeds
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2 green onions, sliced
Instructions
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Make the sauce: Mix soy sauce, honey, rice vinegar, ginger, and garlic in a bowl.
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Coat the chicken: Toss the chicken with cornstarch until lightly coated.
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Cook: Heat oil in a large skillet over medium-high heat. Add chicken and cook for about 5–7 minutes, turning occasionally, until browned and cooked through.
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Add sauce: Pour the teriyaki mixture into the skillet. Simmer for 2–3 minutes, stirring, until the sauce starts to thicken.
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Thicken: Mix 1 tbsp cornstarch with 3 tbsp water. Stir it into the skillet and cook for another 1–2 minutes, until glossy and thick.
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Finish: Sprinkle with sesame seeds and green onions.
Serve hot over steamed white rice, brown rice, or noodles, with broccoli or other vegetables.
Tip: Chicken thighs stay especially juicy and work very well for this recipe.
