Description
A sweet and savory Teriyaki Chicken dish that combines juicy chicken with a rich, sticky sauce, perfect for any occasion.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1/2 cup soy sauce (low-sodium preferred)
- 1/4 cup brown sugar
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons mirin (optional for authentic taste)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch (for thickening)
- 2 tablespoons water (to mix with cornstarch)
- Sesame seeds (for garnish)
- Green onions, sliced (for garnish)
Instructions
- Begin by cutting the chicken into bite-sized pieces to ensure even cooking.
- In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the chicken pieces, seasoning them lightly with salt and pepper. Sauté until they are golden brown and cooked through, usually about 6-8 minutes.
- While the chicken cooks, prepare the teriyaki sauce. In a bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, mirin, minced garlic, and grated ginger until smooth.
- Pour the sauce over the cooked chicken in the skillet. Stir well to coat each piece with the rich sauce.
- Let it simmer for a few minutes until the sauce thickens. To enhance the sauce’s consistency, mix cornstarch with water in a small bowl and add it to the skillet while stirring continuously.
- Once the sauce reaches your desired thickness, remove the skillet from heat. Sprinkle sesame seeds and sliced green onions on top for that added crunch and flavor.
Notes
For a gluten-free option, use tamari instead of soy sauce. To keep it healthy, replace white rice with cauliflower rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 30g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg