Quick Teriyaki Chicken Recipe
A beloved Asian-inspired dish, Quick Teriyaki Chicken brings together tender chicken pieces with a luscious, savory-sweet glaze. This easy-to-follow recipe is perfect for busy weeknights, delivering authentic flavors in a snap.
Ingredients
- 1 pound boneless skinless chicken thighs or breasts
- 1/2 cup low-sodium soy sauce
- 1/4 cup mirin
- 2 tablespoons sake (optional)
- 2 tablespoons brown sugar packed
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds for garnish
- 2 stalks green onions sliced
- 1 tablespoon vegetable oil for cooking
Instructions
- Make the sauce: In a small bowl, whisk together soy sauce, mirin, sake (if using), brown sugar, minced garlic, and grated ginger.
- Cook the chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook until browned on all sides and mostly cooked through, about 5-7 minutes.
- Thicken the sauce: While chicken cooks, in a separate small bowl, whisk cornstarch with cold water to create a slurry.
- Combine: Pour the sauce mixture over the chicken in the skillet. Bring to a simmer.
- Add slurry: Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens and coats the chicken, about 1-2 minutes.
- Finish and serve: Remove from heat, stir in sesame oil. Sprinkle with sesame seeds and sliced green onions. Serve immediately with steamed rice or sautéed vegetables.
Notes
For extra flavor, marinate chicken for 15-30 minutes before cooking. Adjust soy sauce for desired saltiness. Works great with tofu or shrimp too! If you prefer a thicker sauce, add an additional teaspoon of cornstarch slurry.