Effortless Teriyaki Chicken Recipe Wins Tonight
Calories: 300kcal
Ingredients
- 1 2nd (about 450 g) chicken thighs or breasts, cut into bite-sized pieces
- tbsp vegetable oil (or any neutral oil)
- Salt and pepper to taste
- 1/4 cup soy sauce (low-sodium if you’re watching the sodium)
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp grated fresh ginger (or 1/2 teaspoon ginger powder)
- 1-2 tsp cornstarch mixed with 2 tablespoons water for slurry (optional, for thicker glaze)
- Sesame seeds and sliced green onions for garnish (optional but recommended)
Instructions
- Pat the chicken dry and season with a pinch of salt and pepper. This helps the surface brown nicely, which is where the flavor party starts.
- Heat oil in a skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, about 6–8 minutes. Don’t rush the sear—crisp = flavor.
- In a small bowl, whisk together soy sauce, honey, vinegar, garlic, and ginger. Pour the mixture into the pan with the chicken.
- Let the sauce simmer for 2–3 minutes, then taste. If you want a thicker glaze, stir in the cornstarch slurry and simmer another minute until glossy.
- Remove from heat. If you’re fancy, sprinkle with sesame seeds and green onions. Serve over rice or with steamed veggies.