Easy Teriyaki Chicken
This Easy Teriyaki Chicken recipe delivers a deliciously sweet and savory dish that’s quick to prepare, making it perfect for busy weeknights.
Equipment
- 1 large skillet or frying pan
- 1 mixing bowl
- 1 whisk or fork
- 1 set measuring cups and spoons
- 1 cutting board
- 1 spoon for stirring
Ingredients
- 1 pound boneless chicken thighs or breasts, cut into bite-sized pieces
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water For mixing with cornstarch to create a slurry.
- 2 green onions, chopped for garnish
- Cooked rice for serving
Instructions
- In a mixing bowl, combine the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk together until smooth.
- Place the cut chicken pieces into a large skillet and pour the marinade over the chicken. Stir to coat the pieces evenly.
- Heat the skillet over medium-high heat. Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s cooked through and no longer pink in the center.
- In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
- Pour the cornstarch slurry into the skillet with the chicken. Stir well and cook for an additional 2-3 minutes, allowing the sauce to thicken.
- Remove from heat and let it rest for a minute. Serve the teriyaki chicken over cooked rice, garnished with chopped green onions.
Notes
Feel free to customize the recipe by adding vegetables like bell peppers or broccoli for added nutrition.
For an authentic flavor, you can add a sprinkle of sesame seeds on top before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.