Ingredients
Scale
Gather these ingredients, and you’re halfway to a delightful dinner:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1/4 cup water
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon sesame oil
- Optional: sesame seeds and chopped green onions for garnish
Feel free to swap the honey for maple syrup if that’s what you have on hand, or use apple cider vinegar if you’re out of rice vinegar. The magic of home cooking is in these little adaptations.
Instructions
Let’s get cooking! Follow these steps to whip up your Teriyaki Chicken:
- In a small bowl, mix the soy sauce, water, honey, brown sugar, rice vinegar, ginger, and garlic. Set aside.
- Heat the sesame oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they’re browned on all sides, about 5-7 minutes.
- Pour the soy sauce mixture over the chicken, bringing it to a simmer. Let it cook for 5 minutes, allowing the flavors to meld.
- Stir in the cornstarch slurry (cornstarch mixed with water) and continue to cook until the sauce thickens, about 2-3 minutes. You’ll know it’s perfect when it coats the chicken beautifully.
- Remove from heat and let it sit for a minute before serving. Sprinkle with sesame seeds and green onions if desired.
When I make this dish, I love using my trusty cast iron skillet. It reminds me of the heavy pots my dad used when he crafted his delicious meals. The key here is patience and letting the sauce thicken just right—it’s like watching magic happen!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Teriyaki Chicken, recipe, cooking, food
