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Teriyaki Chicken

A quick, savory teriyaki chicken that's perfect for weeknight dinners.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons water for teriyaki sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 tablespoon vegetable oil
  • 1 1/2 pounds boneless skinless chicken thighs cut into bite-sized pieces
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water for cornstarch slurry
  • sliced green onions for garnish
  • sesame seeds for garnish

Instructions

  • In a small bowl, whisk together the soy sauce, 2 tablespoons water, honey, rice vinegar, minced garlic, and minced ginger until combined to make the teriyaki sauce.
  • Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
  • Add the bite-sized chicken thigh pieces to the hot skillet and cook, stirring occasionally, until browned and cooked through, about 8–10 minutes.
  • Pour the prepared teriyaki sauce over the cooked chicken and bring the mixture to a simmer.
  • In a separate small bowl, stir 1 tablespoon cornstarch into 2 tablespoons cold water to make a slurry, then pour it into the skillet and stir until the sauce thickens, about 1–2 minutes.
  • Remove from heat and garnish with sliced green onions and sesame seeds before serving.

Equipment

  • Large Skillet
  • Small Bowl
  • Mixing Spoon
  • Measuring Spoons
  • Measuring Cups

Notes

  • Use low-sodium soy sauce to control saltiness.
  • Cut chicken into even pieces for uniform cooking.
  • Whisk the cornstarch slurry until smooth to avoid lumps.