Description
Make a delicious Teriyaki Chicken with a rich, savory glaze. This easy recipe is perfect for dinner or a family meal!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (or thighs, for a juicier option)
- ¼ cup soy sauce (use low-sodium for a healthier version)
- ¼ cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch (optional, for thickening the sauce)
- 1 tablespoon sesame oil (for sautéing)
- 1 teaspoon sesame seeds (optional, for garnish)
- 2 tablespoons green onions, sliced (optional, for garnish)
Instructions
- Prepare the Marinade: In a mixing bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, garlic, and grated ginger. Stir until the sugar is dissolved.
- Marinate the Chicken: Place the chicken breasts or thighs in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, preferably 2-4 hours.
- Cook the Chicken: Heat the sesame oil in a large skillet over medium-high heat. Remove the chicken from the marinade (but save the marinade for later) and cook the chicken for 5-7 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate and set aside.
- Prepare the Sauce: Pour the reserved marinade into the skillet and bring to a simmer. If you’d like to thicken the sauce, dissolve the cornstarch in a tablespoon of water, then stir it into the sauce. Continue to simmer for 3-5 minutes, or until the sauce thickens.
- Glaze the Chicken: Return the cooked chicken to the skillet, turning it in the sauce to coat evenly. Let the chicken simmer for another 2-3 minutes to absorb the sauce.
- Serve: Remove the chicken from the skillet and slice it into strips. Serve with steamed rice, vegetables, or noodles. Garnish with sesame seeds and sliced green onions.