Teriyaki Chicken Recipe
Ingredients
For the chicken:
- 1½ pounds (680 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil
For the teriyaki sauce:
- ½ cup low-sodium soy sauce
- ¼ cup water
- 3 tablespoons brown sugar or honey
- 2 tablespoons mirin (optional)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For serving (optional):
- Cooked white or brown rice
- Steamed broccoli or mixed vegetables
- Sesame seeds
- Sliced green onions
Instructions
- In a small bowl, combine the soy sauce, water, brown sugar (or honey), mirin, garlic, and ginger.
- Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until browned and cooked through.
- Pour the sauce into the skillet and bring it to a gentle simmer.
- In a separate bowl, mix the cornstarch with the cold water to make a slurry. Stir it into the simmering sauce.
- Cook for 1–2 minutes, stirring constantly, until the sauce thickens and coats the chicken.
- Remove from the heat and garnish with sesame seeds and sliced green onions, if desired.
- Serve over steamed rice with your favorite vegetables.
