Description
This Easy Teriyaki Chicken recipe features tender, juicy chicken pieces coated in a homemade teriyaki sauce made from brown sugar, soy sauce, mirin, and fresh ginger. Cooked quickly on the stovetop with a crispy cornstarch coating, it’s a flavorful weeknight dinner served over rice and garnished with scallions and sesame seeds.
Ingredients
Chicken
- 2 chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon garlic powder
- Pepper, to taste
- 3 tablespoons cornstarch
- 3 tablespoons olive oil, divided
Teriyaki Sauce
- 1/4 cup packed brown sugar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 3 tablespoons mirin
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar (or apple cider vinegar)
- 1/2 cup water
- 1 tablespoon cornstarch
Garnish (optional)
- Chopped scallions, to taste
- Sesame seeds, to taste
Instructions
- Prepare the sauce: In a small bowl, whisk together the brown sugar, grated fresh ginger, minced garlic, mirin, soy sauce, rice vinegar, water, and 1 tablespoon cornstarch until smooth and set aside.
- Coat the chicken: Place the cut chicken pieces in a separate bowl. Sprinkle with garlic powder and pepper, stirring to coat evenly. Then add 3 tablespoons cornstarch and stir again to cover each piece with a light coating.
- Cook the chicken: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add half of the chicken pieces in a single layer without overcrowding. Cook for about 4 minutes, then flip and cook an additional 3 to 4 minutes until the chicken is browned and cooked through to an internal temperature of 165°F. Remove cooked chicken to a plate. Add remaining 1 tablespoon olive oil to the skillet then cook the second batch in the same way.
- Combine and thicken: Return the first batch of cooked chicken to the skillet with the second batch. Pour the prepared teriyaki sauce over the chicken. Stir and cook for another minute or so until the sauce bubbles and thickens, evenly coating the chicken pieces.
- Serve: Serve immediately over steamed rice, garnished with chopped scallions and sesame seeds if desired.
Notes
- Mirin is a sweet Japanese rice wine; if unavailable, use a dry sherry or a tablespoon of sugar added to sake as a substitute.
- Do not overcrowd the pan when cooking chicken to ensure a nice crispy coating and even cooking.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safety.
- Serve with steamed white or brown rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
