Description
Delicious Teriyaki Chicken glazed with a homemade sauce that balances savory, sweet, and tangy flavors, perfect for any meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- 1 teaspoon sesame seeds (optional for garnish)
- 2 green onions, sliced (optional for garnish)
Instructions
- Prepare the chicken: Cut your chicken thighs or breasts into bite-sized pieces.
- Make the Teriyaki sauce: In a mixing bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, ginger, and minced garlic. Set aside a little sauce to drizzle over the finished dish.
- Marinate the chicken: Add the chopped chicken to the bowl with the teriyaki sauce, ensuring each piece is well-coated.
- Cook the chicken: In a large skillet over medium heat, add a splash of oil and heat until shimmering. Add the marinated chicken pieces and cook for about 5-7 minutes per side until golden and cooked through.
- Thicken the sauce: Reduce the heat and pour in the reserved marinade along with the cornstarch slurry. Stir constantly until the sauce thickens to a glossy consistency.
- Serve and garnish: Once the chicken is coated with the thick sauce, dish out portions onto plates. Sprinkle with sesame seeds and sliced green onions.
Notes
For a vegetarian option, substitute chicken with firm tofu. Store leftovers in an airtight container for up to 4 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg