Quick Chicken Teriyaki (Printable)
Tender chicken glazed in homemade 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 + 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
# Steps:
01 - In a small bowl, whisk together the soy sauce, mirin, rice vinegar, honey, sesame oil, garlic, and ginger until well 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, stirring constantly, until the sauce begins to bubble.
04 - Stir in the cornstarch slurry. Continue cooking for another 2–3 minutes, stirring frequently, until the sauce thickens and evenly coats the chicken.
05 - Serve immediately over steamed white rice, sprinkled with sesame seeds and sliced spring onions.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like it simmered for hours
- Perfect for those nights when you want something impressive without the stress
- Leftovers somehow taste even better the next day
02 -
- The sauce continues thickening off heat, so remove it slightly earlier than you think
- Cutting chicken into uniform pieces ensures everything cooks at the same rate
03 -
- Pat the chicken pieces dry before cooking for better browning
- Double the sauce ingredients if you love extra sauce for your rice