Quick Chicken Teriyaki (Print version)
Tender chicken in homemade savory-sweet glaze ready in 25 minutes.
# What goes in:
→ Protein
01 - 1.1 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Teriyaki Sauce
02 - 1/4 cup soy sauce (low-sodium recommended)
03 - 3 tbsp mirin (or sub with dry sherry + 1 tsp sugar)
04 - 1 tbsp rice vinegar
05 - 2 tbsp honey or brown sugar
06 - 1 tbsp sesame oil
07 - 2 cloves garlic, minced
08 - 1 tsp fresh ginger, grated
09 - 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
→ Garnish & Serving
10 - 2 tbsp sesame seeds
11 - 2 spring onions, thinly sliced
12 - Steamed white rice, for serving
# Cooking steps:
01 - In a small bowl, whisk together the soy sauce, mirin, rice vinegar, honey, sesame oil, garlic, and ginger until well combined.
02 - Heat a large nonstick skillet over medium-high heat. Add the chicken and cook for 4–5 minutes until lightly browned and nearly cooked through.
03 - Pour the teriyaki sauce mixture over the chicken. Cook for 2–3 minutes, stirring constantly, until the sauce begins to bubble.
04 - Stir in the cornstarch slurry. Continue to cook for another 2–3 minutes, stirring continuously, until the sauce thickens and coats the chicken pieces.
05 - Serve hot over steamed white rice, sprinkled with sesame seeds and sliced spring onions.
# Tips from flavorandfeast:
01 -
- The homemade teriyaki sauce puts those bottled versions to shame and comes together in minutes
- You probably have everything in your pantry right now so no special grocery trip needed
02 -
- The sauce thickens fast once you add the cornstarch so don't walk away or you'll end up with teriyaki candy
- Let the pan get hot before adding the chicken or you'll end up steaming instead of searing
03 -
- Cut your chicken into uniform pieces so everything cooks at the same rate
- Have all ingredients measured and ready before you turn on the stove because once you start cooking there's no time to prep