teriyaki chicken recipe
Cooking up this teriyaki chicken recipe is easier than you think! Each ingredient plays a key role in making the dish flavorful, rich, and downright delicious.
Ingredients
- 1 1/4 lbs Boneless skinless chicken breasts
- 1 tbsp Olive oil
- 1/4 cup Low-sodium soy sauce
- 1/4 cup Water
- 2 tbsp Honey
- 1/2 tbsp Light brown sugar packed
- 1 tbsp Rice vinegar
- 1/4 tbsp Toasted sesame oil
- 2 tsp Fresh ginger peeled and minced
- 2 tsp Fresh garlic peeled and minced
- 2 tsp Cornstarch
Instructions
- Heat the oil – In a large pan over medium-high heat, add the olive oil. Let it heat up for a few seconds until it shimmers. This ensures even cooking.
- Cook the chicken – Add the diced chicken and spread it out in a single layer. Let it sear for about 2–3 minutes before stirring. Cook until it’s golden brown and fully cooked, about 6–7 minutes total. Remove from the pan and set aside
- Make the sauce – In the same pan, add the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, and garlic. Stir well and let it simmer for 2–3 minutes, allowing the flavors to meld.
- Thicken the sauce – In a small bowl, mix the cornstarch with 2 tablespoons of water. Slowly pour it into the simmering sauce, stirring constantly. Cook for another minute until the sauce thickens into a glossy glaze.
- Coat the chicken – Return the cooked chicken to the pan and toss to coat in the sauce. Let it simmer for another minute so the chicken soaks up all the delicious flavors
- Serve and enjoy! – Transfer the chicken to a plate, garnish with sesame seeds and chopped green onions, and dig in! Serve over rice or with steamed veggies for a complete meal.
Notes
Want to take your teriyaki chicken recipe to the next level? Here are some game-changing tips:
- For the juiciest chicken – Let the diced chicken sit at room temperature for 10 minutes before cooking. This helps it cook evenly.
- Make the sauce ahead of time – The teriyaki sauce can be made in advance and stored in the fridge for up to a week. Just heat it up before adding it to the chicken.
- Don’t skip the cornstarch slurry – This is what gives the sauce its classic thick and glossy texture.
- Storage tip – Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently to maintain the best texture.