Teriyaki Chicken Recipe
Tender chicken cooked in a rich, homemade teriyaki sauce made with soy, garlic, and ginger. This savory-sweet dish is perfect served over rice and topped with sesame seeds and green onions for a flavorful, satisfying meal everyone will love
Equipment
- Cutting Board & Knife
- Mixing bowl
- Measuring cups & spoons
- Medium saucepan
- Frying pan or skillet
- Spatula or tongs
- Small whisk or spoon
Ingredients
- 1.5 lbs 700g boneless, skinless chicken thighs or breasts
- 2 tablespoons vegetable oil
- 1 tablespoon sesame seeds optional
- 2 green onions sliced (optional, for garnish)
For the Teriyaki Sauce:
- 1/2 cup soy sauce
- 1/4 cup mirin or rice vinegar + 1 tsp sugar
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon cornstarch mixed with 2 tablespoons water for thickening
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
Instructions
Prepare the Chicken:
- Cut chicken into bite-sized pieces or leave whole if preferred. Pat dry with paper towels and season lightly with salt and pepper.
Make the Sauce:
- In a saucepan, combine soy sauce, mirin, brown sugar, honey, garlic, and ginger. Bring to a simmer over medium heat. Stir in the cornstarch slurry and continue simmering until the sauce thickens, about 2–3 minutes. Remove from heat and set aside.
Cook the Chicken:
- Heat oil in a skillet over medium-high heat. Add chicken and cook for 5–7 minutes per side (or until fully cooked and browned).
Add the Sauce:
- Pour the teriyaki sauce over the cooked chicken and stir to coat. Let it simmer together for another 2–3 minutes so the chicken absorbs the flavor.
Garnish and Serve:
- Sprinkle with sesame seeds and sliced green onions. Serve over rice with steamed veggies if desired.