Quick Teriyaki Chicken Recipe

Teriyaki chicken is a beloved dish that has captured the hearts and palates of many around the globe. This classic Asian cuisine staple is known for its savory, slightly sweet glaze that transforms simple chicken into a delectable meal. With its roots in Japanese cooking, teriyaki chicken has become a popular option not just in Asian restaurants but also in home kitchens worldwide.

Discover the joy of making teriyaki chicken at home with this quick and easy recipe perfect for busy weeknights. In under 30 minutes, you can create a flavorful meal that combines juicy chicken with a savory-sweet teriyaki glaze. Using simple ingredients like soy sauce, brown sugar, and ginger, this dish is not only delicious but also customizable to suit your tastes. Serve it with rice and veggies for a satisfying dinner that everyone will love. Enjoy the rich flavors and comforting aroma of this classic dish made effortlessly in your kitchen.

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Ingredients

1 lb (450g) boneless, skinless chicken thighs or breasts

1/4 cup soy sauce (low sodium recommended)

2 tablespoons brown sugar or honey

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 (for thickening)

1 tablespoon sesame seeds (for garnish)

2 green onions, sliced (for garnish)

Cooked rice or steamed vegetables (for serving)

Instructions

Marinate the Chicken: In a bowl, mix together soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Add the chicken pieces to the marinade, ensuring they are well-coated. Let it marinate for at least 15 minutes, or up to 2 hours for deeper flavor.

Cook the Chicken: Heat a large skillet or frying pan over medium-high heat. Remove the chicken from the marinade (keeping the marinade for later) and add it to the pan. Cook for about 5-7 minutes on each side, or until the chicken is fully cooked and golden brown.

Prepare the Sauce: In the same pan, pour in the reserved marinade and bring to a boil. Stir in the cornstarch slurry (cornstarch mixed with water) and simmer for 2-3 minutes until the sauce thickens.

Combine: Once thickened, return the cooked chicken to the pan and toss to coat in the teriyaki sauce.

Serve: Remove from heat and garnish with sesame seeds and sliced green onions. Serve the teriyaki chicken over a bed of cooked rice or alongside steamed vegetables.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4