Quick Chicken Teriyaki (Printable)

Tender chicken glazed in homemade savory-sweet teriyaki sauce, ready in 25 minutes.

# What You’ll 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 substitute with dry sherry plus 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 Make It:

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 pieces 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 while stirring until the sauce begins bubbling.
04 - Stir in the cornstarch slurry. Continue cooking for another 2-3 minutes while stirring constantly until the sauce thickens and evenly coats the chicken.
05 - Serve the chicken hot over steamed white rice, sprinkled generously with sesame seeds and sliced spring onions.

# Expert Advice:

01 -
  • The sauce comes together with pantry staples you probably already have
  • Its faster than waiting for takeout delivery and tastes infinitely better
  • The glaze hits that perfect sweet-savory balance that makes everyone go back for seconds
02 -
  • The sauce continues to thicken off the heat, so remove it from the skillet when it looks slightly thinner than you want
  • Don't crowd the pan or the chicken will steam instead of getting that nice golden sear
  • If your sauce gets too thick, a splash of water or chicken broth brings it right back
03 -
  • Grate your ginger on a microplane so it melts into the sauce instead of leaving stringy bits
  • Room temperature chicken cooks more evenly and won't cool down your pan as much

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