Chicken Teriyaki
Sweet. Salty. Savory. Sticky. It’s one of those dishes that feels like takeout — but honestly tastes better at when made at home. It's also quick and easy to make.
There’s something about chicken teriyaki that just works.
Sweet. Salty. Savory. Sticky.
It’s one of those dishes that feels like takeout — but honestly tastes better at when made at home. It's also quick and easy to make.
Ingredients
Chicken:
Boneless, skin-on chicken thighs (preferred) or breast
Salt & pepper
1 tbsp neutral oil
Teriyaki Sauce:
1/2 cup soy sauce
1/2 cup mirin
1/2 cup chinese cooking wine
3-4 cloves garlic (minced)
1 tsp fresh grated ginger
2 tbsp honey
1 tbsp corn starch + 1tbsp water (slurry)
Season your chicken with salt and pepper. Then heat oil in a pan over medium-high heat. Place your seasoned chicken in (skin-side down). Sear it on both sides until golden and cooked through.
Remove from heat and rest.
On the same pan (don't wash it—it's where the flavor lives), add the ginger and garlic. Sauté 30 seconds.
Add the soy sauce, cooking wine, mirin and let it simmer for 2-3 minutes. Add honey if you want it to be a bit sweeter.
Add in the corn starch slurry until thickened.
Add the chicken back and let it soak up the sauce. Let it cook for a minute or 2 until nice and sticky.
Take out. your chicken, slice into bite-sized pieces and serve on top of rice or a bed of veggies. Top with sesame seeds and green onion.
Want it spicy? Add 1–2 tsp chili flakes or a spoon of chili oil in your sauce.