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Chicken Teriyaki

Close-up of glossy Chicken Teriyaki pieces, garnished with sesame seeds and green onions.
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A quick and easy recipe for classic chicken teriyaki with a savory-sweet glaze, perfect for a weeknight dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • For the Teriyaki Sauce:
  • 1/2 cup soy sauce
  • 1/4 cup mirin (Japanese sweet rice wine)
  • 1/4 cup packed brown sugar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Optional garnishes: sesame seeds, sliced green onions

Instructions

  1. In a small bowl, whisk together soy sauce, mirin, brown sugar, grated ginger, and minced garlic. Set aside.
  2. In a separate small bowl, whisk together cornstarch and water to create a slurry.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat.
  4. Add chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes.
  5. Pour the prepared teriyaki sauce over the chicken. Bring to a simmer.
  6. Stir the cornstarch slurry again, then slowly pour it into the simmering sauce while stirring constantly.
  7. Continue to cook, stirring, until the sauce thickens and coats the chicken, about 1-2 minutes.
  8. Serve hot, garnished with sesame seeds and sliced green onions if desired.

Notes

  • For a stir-fry, add your favorite vegetables like broccoli, bell peppers, or snap peas to the skillet after the chicken is cooked and before adding the sauce.
  • If you don’t have mirin, you can substitute with dry sherry or white wine, but you may need to adjust the sugar slightly.
  • This recipe is great served over steamed white or brown rice.

Nutrition

Find it online: https://kingscook.com/chicken-teriyaki-recipe/