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Teriyaki Chicken

Juicy chicken thighs or breasts cooked in a homemade sweet-savory teriyaki sauce with soy sauce, honey, fresh ginger, and garlic. A glossy, restaurant-quality skillet dinner ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Japanese-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup low-sodium soy sauce Kikkoman preferred
  • 1/4 cup light brown sugar
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 3 garlic cloves minced fresh
  • 1 tbsp fresh ginger grated with microplane
  • 1 tsp sesame oil optional
  • 1 tbsp cornstarch
  • 2 tbsp water for cornstarch slurry
  • 1 tbsp mirin optional
  • 1.5 lbs boneless chicken thighs or breasts cut into 1-inch bite-sized pieces
  • salt and pepper to taste
  • 2 tbsp vegetable oil
  • 4 cups steamed rice white or brown, for serving
  • 1 tbsp sesame seeds for garnish
  • 2 green onions sliced, for garnish
  • 2 cups steamed broccoli optional

Equipment

  • Large skillet
  • Small saucepan
  • Whisk
  • Microplane grater
  • Instant-read thermometer

Method
 

  1. In a small saucepan over medium heat, whisk together soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger until sugar dissolves. Stir cornstarch into water until smooth and pour into saucepan. Simmer for 3 to 4 minutes, whisking occasionally, until thickened and glossy. Remove from heat.
  2. Pat chicken pieces completely dry with paper towels. Season both sides with salt and pepper.
  3. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer without crowding. Cook for 3 to 4 minutes without moving until golden-brown. Flip and cook another 3 to 4 minutes until internal temperature reaches 165°F.
  4. Reduce heat to medium. Pour teriyaki sauce over cooked chicken and toss continuously for 2 to 3 minutes until sauce reduces slightly and clings to every piece.
  5. Spoon over steamed rice. Drizzle remaining pan sauce on top and garnish with sesame seeds and sliced green onions.

Notes

Use low-sodium soy sauce to prevent oversalting as the sauce reduces. Fresh ginger and garlic give the best flavor. Chicken thighs stay juicier than breasts but both work well.