Quick Chicken Teriyaki (Printable View)

Tender chicken pieces coated in a sticky homemade teriyaki glaze, ready in 25 minutes for an easy Japanese-inspired dinner.

# 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 dry sherry mixed with 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

→ Garnish & Serving

10 - 2 tbsp sesame seeds
11 - 2 spring onions, thinly sliced
12 - Steamed white rice for serving

# Cooking Steps:

01 - Whisk together the soy sauce, mirin, rice vinegar, honey, sesame oil, garlic, and ginger in a small bowl 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 prepared teriyaki sauce mixture over the chicken. Cook for 2-3 minutes while stirring until the sauce begins to bubble.
04 - Stir in the cornstarch slurry and continue cooking for another 2-3 minutes, stirring constantly, until the sauce thickens and evenly coats the chicken pieces.
05 - Plate the glazed chicken over steamed rice. Sprinkle generously with sesame seeds and sliced spring onions before serving hot.

# Expert Tips:

01 -
  • The homemade teriyaki sauce comes together in minutes and tastes infinitely better than anything store-bought
  • Perfect for those nights when you want something impressive but literally cannot spend hours cooking
  • The sauce thickens into this gorgeous glaze that makes everything look and taste restaurant-quality
02 -
  • The sauce will continue thickening for about 30 seconds after you remove it from the heat, so pull it slightly earlier than you think
  • Cornstarch needs to be stirred into cold liquid first or it will clump up miserably when added to hot sauce
  • If your sauce gets too thick, a splash of water brings it right back to the perfect consistency
03 -
  • Prep your sauce and cornstarch slurry before starting the chicken because once you start cooking, everything moves quickly
  • Pat your chicken dry with paper towels before adding to the pan for better browning

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