🍗 Easy Teriyaki Chicken
Ingredients
500 g (1 lb) boneless, skinless chicken thighs or breasts
3 tbsp soy sauce
2 tbsp honey or brown sugar
1 tbsp rice vinegar
1 tbsp minced garlic
1 tsp grated fresh ginger
1 tsp sesame oil
1 tbsp cooking oil
1 tsp cornstarch + 2 tbsp water
Sesame seeds and sliced green onions, for serving
Method
Make the sauce: Mix soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil in a small bowl.
Cook the chicken: Cut chicken into bite-size pieces. Heat cooking oil in a large skillet over medium-high heat. Add chicken and cook for about 5–7 minutes, turning occasionally, until cooked through and lightly browned.
Add the sauce: Pour the teriyaki mixture over the chicken and simmer for 2–3 minutes.
Thicken: Mix cornstarch with water, pour it into the skillet, and stir for about 1 minute, until the sauce becomes glossy and thick.
Serve: Garnish with sesame seeds and green onions.
Serve over steamed rice with broccoli or another vegetable.
Tip: Chicken thighs tend to stay juicier than breast meat, especially when cooked in a skillet.
