Quick Homemade Chicken Teriyaki
An easy and quick recipe for homemade chicken teriyaki that skips the bottled sauce for a fresher, more flavorful dish, ready in just 30 minutes.
Ingredients
- 1.5 lb boneless skinless chicken thighs or breasts
- 2 tbsp vegetable oil
- 0.5 cup soy sauce low sodium preferred
- 0.5 cup mirin
- 0.25 cup sake optional
- 2 tbsp brown sugar or honey/maple syrup
- 1 tbsp fresh ginger grated
- 2 cloves garlic minced
- 1 tbsp cornstarch
- 2 tbsp water for slurry
- sesame seeds for garnish
- green onions sliced
Instructions
- In a small bowl, whisk together soy sauce, mirin, sake (if using), brown sugar, grated ginger, and minced garlic. Set aside.
- In another small bowl, mix cornstarch with 2 tablespoons of water to create a smooth slurry. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Pour the teriyaki sauce mixture into the same skillet. Bring the sauce to a gentle simmer, stirring constantly.
- Once simmering, slowly whisk in the cornstarch slurry. Continue to cook and stir until the sauce thickens to your desired consistency, about 1-2 minutes.
- Return the cooked chicken to the skillet, tossing to coat evenly with the thickened teriyaki sauce.
- Serve hot over steamed rice, garnished with sesame seeds and chopped green onions for a delicious and quick meal.
Notes
For the juiciest results, use boneless, skinless chicken thighs. Adjust the amount of brown sugar to suit your preferred level of sweetness. If you desire a thicker sauce, you can add a little more cornstarch slurry. Serve immediately over steamed rice with a side of your favorite steamed vegetables, such as broccoli or asparagus. Garnish with sesame seeds and thinly sliced green onions for added flavor and presentation.