Teriyaki Chicken
A delightful dish featuring succulent chicken marinated in a sweet and savory sauce, perfect for family dinners or entertaining guests.
Ingredients
Chicken and Marinade
- 1.25 lbs boneless skinless chicken breasts, diced into 1-inch cubes Use fresh, high-quality chicken for best results.
- 1 Tbsp olive oil For cooking the chicken.
- 1/4 cup low-sodium soy sauce Opt for low-sodium to control saltiness.
- 1/4 cup water
- 2 Tbsp honey
- 1.5 Tbsp packed light brown sugar
- 1 Tbsp rice vinegar
- 1/4 tsp toasted sesame oil
- 2 tsp peeled and minced fresh ginger Use fresh for best flavor.
- 2 tsp peeled and minced fresh garlic About 2 cloves.
- 2 tsp cornstarch For thickening the sauce.
For Serving
- Sesame seeds and chopped green onions Optional garnishes.
Instructions
Preparation
- In a 12-inch non-stick skillet, heat the olive oil over medium-high heat.
- Add the diced chicken to the skillet, do not overcrowd, and brown for 3-4 minutes on one side.
- Flip the chicken and cook until the center reaches 160 degrees Fahrenheit, approximately 3 more minutes.
- In a bowl, whisk together soy sauce, water, honey, brown sugar, rice vinegar, toasted sesame oil, ginger, garlic, and cornstarch.
- Pour the sauce over the cooked chicken and toss to coat. Cook for another 30-60 seconds until sauce thickens.
Serving
- Transfer the teriyaki chicken to a plate and optionally garnish with sesame seeds and chopped green onions.
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Notes
Consider marinating the chicken for 30 minutes before cooking for enhanced flavor. Store leftovers in an airtight container, refrigerate for up to 3-4 days or freeze for up to 3 months.