Teriyaki chicken is an easy weeknight recipe ready in 30 minutes! Serve with your choice of steamed rice and vegetables for a complete meal.
ingredient
- 2 pounds boneless skinless chicken breasts, or thighs, cut into 1-inch pieces
- 4 teaspoons soy sauce
- ½ teaspoon sesame oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil, peanut, or canola
- ¾ cup water
- ⅓ cup soy sauce
- ½ cup honey, maple syrup, or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon mirin rice wine
- 1 teaspoon minced garlic
- ½ teaspoon minced ginger
- ½ teaspoon sesame oil
- 2 tablespoons cornstarch
- ¼ cup water, to add to cornstarch slurry
- 2 tablespoons sliced green onions
- 1 teaspoon sesame seeds, white or black (optional)
Directions
- Marinate Chicken – In a medium-sized bowl, combine chicken, 4 teaspoons soy sauce, ½ teaspoon sesame oil, salt, and black pepper. Allow it to marinate while preparing the sauce.
- Make Teriyaki Sauce – In a medium bowl, whisk together ¾ cup water, ⅓ cup soy sauce, honey, rice vinegar, rice wine, garlic, ginger, and ½ teaspoon sesame oil. Set aside.
- Make Slurry – In a small bowl, mix cornstarch and 2 tablespoons of water. Set aside.
- Cook Chicken – Heat a wok or large skillet over high heat. Add oil. Once hot, add the chicken in a single layer. Without moving, cook until browned, about 3 minutes. Flip and stir-fry until no longer pink, about 2 minutes. Cook for 4 minutes if using thighs, draining any excess grease.
- Add Sauce – Add the teriyaki sauce mixture to the wok. Heat over high heat. Once the liquid begins to simmer, cook for 1 minute. Some bubbles should break the surface.
- Thicken Sauce – Stir the cornstarch slurry, add to the sauce, and quickly stir to combine. Continuously stir until it thickens and lightly coats the back of a spoon, about 60 seconds. The sauce will thicken more as it cools.
- To Serve – Garnish the chicken with sauce, sesame seeds, and green onions.
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