Description
A delicious and easy recipe for homemade Chicken Teriyaki that is perfect for a quick weeknight dinner. Tender chicken pieces cooked in a flavorful teriyaki sauce, garnished with sesame seeds and green onions, served over steamed rice or vegetables.
Ingredients
Scale
Chicken Teriyaki:
- 1½ lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 tablespoon vegetable oil
- ½ cup low-sodium soy sauce
- ¼ cup water
- 3 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Optional garnish: sesame seeds, chopped green onions
Instructions
- Create Teriyaki Sauce: In a medium bowl, whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
- Cook Chicken: Heat vegetable oil in a large skillet. Add chicken and cook until browned and cooked through, about 6–8 minutes.
- Add Sauce: Pour teriyaki sauce over chicken, bring to a simmer. Stir in cornstarch slurry and cook until sauce thickens.
- Garnish and Serve: Remove from heat, garnish with sesame seeds and green onions. Serve over rice or vegetables.
Notes
- For a lighter version, use chicken breast instead of thighs.
- The teriyaki sauce can be made ahead and stored in the fridge for up to a week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 14 g
- Sodium: 910 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 140 mg
