Description
Juicy, tender chicken pieces coated in a rich homemade teriyaki sauce. This quick and flavorful dish is perfect for busy weeknights or meal prep, and pairs wonderfully with rice and fresh garnishes.
Ingredients
1 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces
1 tablespoon oil (vegetable or sesame)
1/4 cup soy sauce
2 tablespoons honey or maple syrup
2 tablespoons rice vinegar
2 tablespoons mirin (optional)
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch
2 tablespoons water (for cornstarch slurry)
Cooked white rice, for serving
Sliced scallions and sesame seeds, for garnish
Instructions
- In a small bowl, whisk together soy sauce, honey or maple syrup, rice vinegar, mirin (if using), garlic, and ginger.
- Heat oil in a large skillet over medium heat.
- Add chicken pieces and cook for 6–8 minutes, stirring occasionally, until browned and cooked through.
- Pour the teriyaki sauce over the chicken and reduce heat to low.
- In a separate small bowl, mix cornstarch and water to create a slurry.
- Stir the slurry into the skillet and simmer for 2–3 minutes until the sauce thickens and coats the chicken.
- Serve hot over cooked white rice and garnish with sliced scallions and sesame seeds.
Notes
Use tamari or coconut aminos for a gluten-free version.
Swap chicken with tofu or shrimp for variation.
Add red pepper flakes or sriracha for a spicy kick.
Serve over steamed broccoli or cauliflower rice for a low-carb option.
Store leftovers in the fridge for up to 4 days; reheat with a splash of water.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 10g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg
