Description
This Easy Teriyaki Chicken recipe offers a perfect balance of savory and sweet flavors with a delicious homemade teriyaki sauce. Tender chicken breasts are marinated with garlic and soy, then coated in cornstarch and seared to a golden perfection before being tossed in a rich, thickened sauce. Ready in just 30 minutes, it’s an ideal weeknight meal that pairs beautifully with rice and garnished with scallions and sesame seeds.
Ingredients
Scale
Chicken and Coating
- 2 large chicken breasts (cut into 1″ pieces)
- ½ teaspoon garlic powder
- Black pepper (to taste)
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil (or neutral oil)
- 4 tablespoons cornstarch
- 3 tablespoons vegetable oil (divided)
Teriyaki Sauce
- 1 teaspoon fresh ginger (grated)
- 2 cloves garlic (minced)
- 3 tablespoons packed brown sugar
- 2 tablespoons white wine vinegar
- 1 tablespoon honey (white wine vinegar and honey can be substituted with 3 tablespoons mirin)
- ¼ cup low sodium soy sauce
- 1 teaspoon rice vinegar (or apple cider vinegar)
- â…“ cup water
- 2-3 teaspoons cornstarch (depending on preferred sauce thickness)
Instructions
- Season the Chicken: In a medium bowl, toss the chicken pieces with garlic powder, black pepper, 1 tablespoon soy sauce, and ½ teaspoon sesame or neutral oil. Let it marinate for about 10 minutes to infuse flavor. Then add 3 to 4 tablespoons of cornstarch, tossing until each piece is evenly coated, shaking off any excess cornstarch.
- Make the Sauce: In a small bowl, whisk together the grated ginger, minced garlic, brown sugar, white wine vinegar, honey (or mirin if substituting), low sodium soy sauce, rice vinegar, water, and 2 to 3 teaspoons cornstarch until smooth. This mixture will form the teriyaki sauce.
- Sear the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Cook the chicken in two batches to ensure even browning without steaming. For the first batch, sear the chicken pieces for 4 minutes on one side, then flip and cook for another 3 to 4 minutes until golden brown and cooked through. Transfer the cooked chicken to a plate and repeat with the remaining chicken pieces, adding the last tablespoon of vegetable oil as necessary.
- Add the Sauce: Whisk the sauce again to recombine the cornstarch and pour it into the hot skillet. Allow it to bubble and thicken for 1 to 2 minutes, stirring constantly to achieve a glossy, thick consistency.
- Finish it Up: Return all the cooked chicken pieces to the skillet. Toss them in the thickened teriyaki sauce to coat evenly. Cook for an additional minute to heat through and meld flavors. Serve the dish garnished with scallions and sesame seeds alongside steamed rice if desired.
Notes
- For a gluten-free version, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
- If you prefer a spicier kick, add red pepper flakes or a dash of sriracha to the sauce mixture.
- Mirin can be used instead of honey and white wine vinegar for a more traditional teriyaki flavor.
- Make sure to cook chicken in batches to avoid steaming and achieve a crispy exterior.
- Adjust cornstarch quantity in the sauce for your preferred sauce thickness.
