Description
Quick and flavorful homemade teriyaki chicken that rivals takeout in just 30 minutes.
Ingredients
Scale
- 1 lb boneless skinless chicken thighs or breasts
- 1/4 cup soy sauce (low sodium recommended)
- 1/4 cup brown sugar or honey
- 1 tbsp rice vinegar or apple cider vinegar
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp cornstarch
- 2 tbsp water (for slurry)
- 1 tbsp oil (for cooking)
- Optional toppings: sesame seeds, sliced green onions
Instructions
- Make the quick sauce by stirring together soy sauce, brown sugar (or honey), vinegar, minced garlic, and ginger in a small bowl. In a separate cup, mix cornstarch with water until smooth.
- Cook the chicken cut into bite-sized pieces in a large skillet over medium high heat with a little oil until browned.
- Pour the sauce mixture into the pan and stir, then add the cornstarch slurry while stirring until thickened.
- Serve over rice or noodles, garnished with sesame seeds and green onions if desired.
Notes
Do not overcrowd the pan for best browning. Adjust sauce sweetness and saltiness before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 14g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg