Quick Chicken Teriyaki (Printable Format)
Tender glazed chicken in savory-sweet teriyaki sauce ready in 25 minutes
# What You 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 tbsp mirin (or sub with dry sherry + 1 tsp sugar)
04 - 1 tbsp rice vinegar
05 - 2 tbsp honey or brown sugar
06 - 1 tbsp sesame oil
07 - 2 cloves garlic, minced
08 - 1 tsp fresh ginger, grated
09 - 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
→ Garnish & Serving
10 - 2 tbsp sesame seeds
11 - 2 spring onions, thinly sliced
12 - Steamed white rice, for serving
# How-To Steps:
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 constantly, until the sauce begins to bubble.
04 - Stir in the cornstarch slurry. Continue to cook for another 2–3 minutes, stirring, until the sauce thickens and evenly coats the chicken.
05 - Serve hot over steamed rice, sprinkled with sesame seeds and sliced spring onions.
# Expert Suggestions:
01 -
- Everything comes together in one pan, meaning less cleanup and more time to actually enjoy dinner
- The sauce strikes that perfect balance between savory and sweet that makes everyone lick their plates clean
- You probably have most ingredients already sitting in your pantry right now
02 -
- The sauce will continue thickening even after you remove it from the heat
- Room temperature chicken cooks more evenly than cold straight from the fridge
- If your sauce gets too thick, splash in a teaspoon of water to loosen it up
03 -
- Pat your chicken dry with paper towels before cooking for better browning
- Let the pan get properly hot before adding your oil and chicken