Teriyaki Chicken
A fast, flavorful teriyaki chicken dish made with simple pantry ingredients. Perfectly glazed and better than takeout.
Equipment
- - Large skillet or wok
- Mixing bowls
- Whisk
- Knife and cutting board
Ingredients
- - 1.5 lbs boneless skinless chicken thighs or breasts, chopped
- - 1 tbsp vegetable oil
- - **Teriyaki Sauce**:
- - ¼ cup soy sauce
- - 2 tbsp mirin or rice vinegar
- - 2 tbsp brown sugar
- - 1 tbsp honey
- - 2 garlic cloves minced
- - 1 tsp grated ginger
- - 1 tsp cornstarch optional
- - 2 tbsp water
- - Optional: sesame seeds green onions for garnish
Instructions
- Mix all sauce ingredients in a small bowl. Set aside.
- Heat oil in a skillet. Add chicken and cook for 5–7 mins until golden.
- Pour sauce into skillet. Simmer for 3–4 mins until thickened.
- Garnish with sesame seeds and green onions. Serve hot.
Notes
- Use thighs for extra tenderness
- Double sauce if serving with noodles or rice
- Freezes well for up to 2 months
- Double sauce if serving with noodles or rice
- Freezes well for up to 2 months