Description
This Easy Teriyaki Chicken recipe is a quick and flavorful stir-fry dish featuring tender chicken pieces coated in a homemade, glossy teriyaki sauce. Perfect for a weeknight dinner, it combines simple ingredients like soy sauce, garlic, ginger, and brown sugar to create a sweet and savory glaze. Ready in just 30 minutes, it serves 4 people and pairs wonderfully with steamed rice and garnishes like scallions and sesame seeds.
Ingredients
Scale
Chicken and Seasoning
- 2 large chicken breasts, cut into 1-inch pieces
- ½ teaspoon garlic powder
- Black pepper, to taste
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil (or neutral oil)
- 4 tablespoons cornstarch
Cooking Oil
- 3 tablespoons vegetable oil, divided
Sauce Ingredients
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 3 tablespoons packed brown sugar
- 2 tablespoons white wine vinegar
- 1 tablespoon honey (white wine vinegar and honey can be substituted with 3 tablespoons mirin)
- ¼ cup low sodium soy sauce
- 1 teaspoon rice vinegar (or apple cider vinegar)
- 1/3 cup water
- 2-3 teaspoons cornstarch (depending on preferred sauce thickness)
Instructions
- Season the chicken: In a medium bowl, combine the chicken pieces with garlic powder, black pepper, 1 tablespoon soy sauce, and ½ teaspoon sesame or neutral oil. Toss to coat and let the chicken marinate for about 10 minutes while you prepare the sauce. Then add 3 to 4 tablespoons cornstarch and toss again until the chicken is evenly coated; shake off any excess cornstarch.
- Make the sauce: In a small bowl, whisk together grated ginger, minced garlic, brown sugar, white wine vinegar, honey, low sodium soy sauce, rice vinegar, water, and 2 to 3 teaspoons cornstarch. Mix well until the cornstarch is fully incorporated and set aside.
- Sear the chicken: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the chicken in two batches to avoid overcrowding. Cook the first batch for about 4 minutes, then flip and cook for another 3 to 4 minutes until golden brown and cooked through. Transfer cooked chicken to a plate. Repeat with the remaining chicken, adding the last 1 tablespoon of oil as necessary.
- Add the sauce: Whisk the prepared sauce again to redistribute the cornstarch since it quickly settles, then pour it into the skillet. Allow the sauce to bubble and thicken for 1 to 2 minutes, stirring constantly to prevent lumps and ensure even thickening.
- Finish it up: Return all the cooked chicken pieces to the skillet. Toss to coat the chicken thoroughly in the thickened teriyaki sauce. Cook together for an additional 1 minute to heat everything through. Serve immediately with optional garnishes like sliced scallions, sesame seeds, and steamed rice.
Notes
- For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
- If mirin is used instead of white wine vinegar and honey, adjust the sweetness to taste.
- Ensure you cook the chicken in batches to prevent steaming and achieve a nice sear.
- Adjust cornstarch in the sauce depending on desired thickness.
- For added vegetables, stir fry bell peppers or broccoli separately and combine before serving.
