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Teriyaki Chicken with Homemade Sauce

Teriyaki Chicken
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This recipe guides you through making delicious teriyaki chicken, perfect for a weeknight meal or a special occasion. The chicken is marinated and then cooked to perfection, offering a blend of sweet and savory flavors.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 2 tablespoons brown sugar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 2 tablespoons vegetable oil
  • Sesame seeds for garnish (optional)
  • Sliced green onions for garnish (optional)

Instructions

  1. In a medium bowl, whisk together the soy sauce, mirin, brown sugar, grated ginger, and minced garlic.
  2. Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
  3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  4. Remove the chicken from the marinade, reserving the marinade. Add the chicken to the hot skillet and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  5. Pour the reserved marinade into the skillet. Bring to a simmer and cook for 2-3 minutes, stirring occasionally.
  6. Whisk in the cornstarch slurry and continue to cook, stirring constantly, until the sauce thickens to your desired consistency, about 1-2 minutes.
  7. Return the cooked chicken to the skillet and toss to coat evenly with the teriyaki sauce.
  8. Serve immediately, garnished with sesame seeds and sliced green onions if desired.

Notes

  • For a spicier kick, add a pinch of red pepper flakes to the marinade.
  • This dish pairs well with steamed rice and stir-fried vegetables.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenpivot.com/teriyaki-chicken/