🍗 Easy Teriyaki Chicken
Tender chicken coated in a glossy, sweet-savory homemade teriyaki sauce. Great with rice and steamed vegetables.
Ingredients
For the chicken
- 500 g (1 lb) boneless, skinless chicken thighs or breasts
- 1 tbsp cooking oil
- ½ tsp salt
- ¼ tsp black pepper
For the sauce
- ½ cup (120 ml) soy sauce
- ¼ cup (60 ml) water
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1 tsp sesame oil
- 1 tbsp cornstarch + 2 tbsp cold water
For serving
- Cooked white or brown rice
- Sliced green onions
- Sesame seeds
- Steamed broccoli, optional
Instructions
- Prepare the chicken: Pat it dry and cut into bite-sized pieces. Season lightly with salt and pepper.
- Brown the chicken: Heat oil in a large skillet over medium-high heat. Add chicken and cook for about 5–7 minutes, turning occasionally, until browned and cooked through.
- Make the sauce: Whisk together soy sauce, water, honey, vinegar, ginger, garlic, and sesame oil.
- Combine: Pour the sauce into the skillet and bring it to a gentle simmer.
- Thicken: Mix cornstarch with cold water. Stir it into the simmering sauce and cook for 1–2 minutes, until glossy and thick enough to coat the chicken.
- Serve: Spoon the chicken and sauce over rice. Finish with sesame seeds and sliced green onions.
Tip: Chicken thighs stay especially juicy, while chicken breast works well if you prefer a leaner option. For food safety, cook chicken to an internal temperature of 74°C / 165°F.
