Teriyaki Chicken
Enjoy tender chicken glazed in a savory and sweet homemade teriyaki sauce, served over steamed rice for a satisfying meal.
Ingredients
Sauce ingredients
- 0.5 cup soy sauce (Can substitute coconut aminos)
- 0.25 cup brown sugar (Adds caramel sweetness)
- 2 tbsp honey (For glossy texture)
- 2 tbsp rice vinegar (Adds tanginess)
- 3 cloves garlic (Minced)
- 1 tbsp fresh ginger (Grated)
- 1 tsp sesame oil (Optional for nutty flavor)
- 1 tbsp cornstarch (Thickener)
- 2 tbsp water (For slurry)
- 1 tbsp mirin (Optional Oliver's secret ingredient)
- 1.5 lbs Chicken (Boneless chicken thighs or breasts, cut into bite-sized pieces)
- to taste salt and pepper (To taste)
- 2 tbsp vegetable oil (For cooking)
- 4 cups Steamed rice (White or brown)
- 1 tbsp sesame seeds (For garnish)
- 2 green onions sliced
- 2 cups Steamed broccoli (Optional side)
Instructions
- Whisk soy sauce, brown sugar, honey, rice vinegar, garlic, and ginger in a saucepan. Mix cornstarch with water, add to the pan, and simmer 3-4 minutes until thickened.
- Cut chicken into 1-inch pieces, season with salt and pepper.
- Heat oil in a skillet over medium-high heat. Cook chicken 6-7 minutes per side until golden and cooked through.
- Pour sauce over chicken, simmer 2-3 minutes until sauce reduces and coats chicken.
- Serve over steamed rice, garnish with sesame seeds and green onions.
Notes
For extra flavor, marinate chicken in some sauce before cooking.