teriyaki chicken recipe
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Gluten-Free (option mentioned), Low-Carb (option mentioned)
Ingredients
Scale
- 1.5 lbs chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup water
- 1/4 cup honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry)
- 2 tablespoons vegetable oil for frying
- Sesame seeds and sliced green onions for garnish
Instructions
- Step 1: Prepare the Sauce – In a small mixing bowl, whisk together the soy sauce, water, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Set this mixture aside so the flavors can meld while you prepare the chicken.
- Step 2: Sear the Chicken – Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer. Cook for about 5 to 7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through.
- Step 3: Simmer with Sauce – Pour the prepared sauce over the browned chicken in the skillet. Bring the liquid to a gentle simmer. Reduce the heat to medium and let it bubble for 2 to 3 minutes, allowing the chicken to absorb the flavors.
- Step 4: Thicken the Glaze – Whisk the cornstarch and water together to create a slurry. Pour the slurry into the pan and stir constantly. The sauce will thicken and become glossy within about 1 minute. Once the sauce coats the chicken beautifully, remove the pan from the heat.
- Step 5: Garnish and Serve – Sprinkle the finished chicken with toasted sesame seeds and fresh green onions. Serve immediately over a bed of hot rice or steamed vegetables.
Find it online: https://www.yucolor.com/dinner/teriyaki-chicken-recipe/