Teriyaki Chicken
A delicious, easy-to-make teriyaki chicken dish that combines sweet, savory, and umami flavors, perfect for weeknight dinners.
Ingredients
For the Marinade
- 1/2 cup soy sauce low-sodium options are available
- 1/4 cup honey or brown sugar adjust to taste for sweetness
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil for that nutty flavor
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated adds an aromatic kick
For the Chicken
- 2 lbs chicken thighs boneless, skinless recommended for tenderness
- 1 tablespoon cornstarch to thicken the sauce
- 1/4 cup water for the sauce
For Garnish
- sesame seeds
- chopped green onions
Instructions
Preparation
- In a bowl, combine the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Whisk until well blended.
- Place the chicken thighs in a zip-lock bag or a shallow dish and pour the marinade over them. Let it marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
Cooking
- Heat a non-stick skillet over medium heat. Remove chicken from the marinade and sear it in the skillet for 5-6 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F).
- In a separate pot, combine the reserved marinade with cornstarch and water. Bring it to a simmer and let it thicken for about 2-3 minutes.
- Drizzle the thickened sauce over the cooked chicken, ensuring each piece is well coated.
Serving
- Garnish with sesame seeds and green onions. Serve your teriyaki chicken with steamed rice or stir-fried vegetables.
Notes
To lighten the dish, consider using skinless chicken breasts, swapping honey for maple syrup, or incorporating more vegetables like broccoli or bell peppers.