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Teriyaki Chicken

A delicious blend of sweet and savory flavors, Teriyaki Chicken is a household favorite that's easy to make and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken and Marinade
  • 1 lb chicken breast, cut into bite-sized pieces For better juiciness, consider using chicken thighs.
  • 1/2 cup soy sauce Ensure it's halal-certified.
  • 1/4 cup brown sugar Can be substituted with honey or agave syrup.
  • 1/4 cup mirin Optional; substitute with apple juice for a non-alcoholic option.
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
For Thickening the Sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons water To help thicken the sauce.
For Garnish
  • Sesame seeds For garnish.
  • Green onions, sliced For garnish.

Method
 

Marinate the Chicken
  1. In a large bowl, mix together the soy sauce, brown sugar, minced garlic, grated ginger, and mirin (if using).
  2. Add the chicken pieces to the marinade, ensuring they’re well-coated. Allow the chicken to marinate for at least 10 minutes, or up to 1 hour for extra flavor.
Prepare the Sauce
  1. In a small bowl, combine the cornstarch and water. Stir until smooth, then set aside.
Cook the Chicken
  1. In a large skillet or wok, heat a splash of oil over medium-high heat.
  2. Using tongs, remove the chicken from the marinade (reserve the marinade) and cook the chicken pieces for about 6-8 minutes, or until golden brown and cooked through.
Make it Saucy
  1. Pour the reserved marinade into the skillet over the chicken. Bring to a simmer and allow it to cook for about 2-3 minutes.
  2. Slowly add the cornstarch mixture to the skillet while stirring continuously to thicken the sauce.
Garnish and Serve
  1. Remove from heat and transfer the Teriyaki Chicken to a serving platter.
  2. Garnish with sesame seeds and sliced green onions. Serve immediately over rice or noodles.

Notes

If using leftovers, store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to three months. Reheat on the stovetop for the best texture.