Quick Chicken Teriyaki (Printable version)
Tender chicken pieces glazed in homemade savory-sweet teriyaki sauce, ready in just 25 minutes.
# What You’ll Need:
→ 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 tablespoons mirin (or substitute with dry sherry plus 1 teaspoon sugar)
04 - 1 tablespoon rice vinegar
05 - 2 tablespoons honey or brown sugar
06 - 1 tablespoon sesame oil
07 - 2 cloves garlic, minced
08 - 1 teaspoon fresh ginger, grated
09 - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
→ Garnish & Serving
10 - 2 tablespoons sesame seeds
11 - 2 spring onions, thinly sliced
12 - Steamed white rice, for serving
# How to Make It:
01 - In a small bowl, whisk together the soy sauce, mirin, rice vinegar, honey, sesame oil, garlic, and ginger until fully 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 continuously, until the sauce begins to bubble.
04 - Stir in the cornstarch slurry. Continue to cook for another 2–3 minutes, stirring constantly, until the sauce thickens and evenly coats the chicken.
05 - Serve hot over steamed rice, generously sprinkled with sesame seeds and sliced spring onions.
# Expert tips:
01 -
- The sauce comes together with pantry staples you probably already have sitting around
- Its faster than delivery and tastes infinitely better than anything that comes in plastic containers
02 -
- The sauce will continue thickening for about a minute after you remove it from heat, so pull the pan slightly early
- Crowding the pan drops the temperature and steams the meat instead of searing it—work in batches if necessary
03 -
- Double the sauce recipe and keep half in a jar in the fridge—it lasts for weeks and transforms quick stir-fries
- Cut your chicken into uniformly sized pieces so everything cooks at the same rate