Ingredients for Teriyaki Chicken
- Chicken thighs or breasts – 500g, boneless and skinless, cut into bite-sized pieces
- 1/4 cup Soy sauce –
- 2 tablespoons Honey –
- 1 tablespoon Brown sugar –
- Garlic – 2 cloves, minced
- Ginger – 1 teaspoon, grated
- 1 tablespoon Rice vinegar –
- 1 teaspoon Sesame oil –
- Cornstarch – 1 tablespoon (mixed with 2 tablespoons water to make a slurry)
- 1/4 cup Water –
- Sesame seeds – for garnish
- Green onions – chopped, for garnish
- Cooked rice – for serving
Cooking Instructions for making Teriyaki Chicken
Prepare the chicken: Pat the chicken dry and cut it into bite-sized pieces.
Cook the chicken: Heat a pan over medium-high heat and add a little oil. Add the chicken pieces and cook for about 5-7 minutes, flipping occasionally until they are golden brown and cooked through. Remove the chicken from the pan and set it aside.
Make the teriyaki sauce: In the same pan, add the soy sauce, honey, brown sugar, minced garlic, grated ginger, rice vinegar, sesame oil, and water. Stir well and let it simmer for 2-3 minutes.
Thicken the sauce: Add the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the pan, stirring constantly. Let the sauce simmer for another 2 minutes until it thickens.
Combine everything: Return the cooked chicken to the pan and toss it in the teriyaki sauce, making sure all pieces are coated. Let it cook for another 1-2 minutes.
Garnish and serve: Sprinkle sesame seeds and chopped green onions on top. Serve hot over cooked rice.
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