Description
Teriyaki chicken coats tender pieces in a sweet and savory glaze. The result is a comforting dish that feels restaurant-worthy at home.
Ingredients
Scale
Main Protein:
- 1.5 pounds boneless, skinless chicken thighs (or breasts)
Sauce and Seasonings:
- ½ cup low-sodium soy sauce
- ¼ cup water
- ¼ cup packed brown sugar
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 cloves garlic
- 1 teaspoon fresh grated ginger (or ½ teaspoon ground ginger)
Cooking and Thickening:
- 1 tablespoon olive oil (or vegetable oil)
- Salt
- Pepper
- 2 teaspoons cornstarch
- 2 tablespoons cold water
Instructions
- Select 1.5 pounds boneless, skinless chicken thighs and slice into bite-sized pieces. Use paper towels to thoroughly dry each piece, which helps achieve perfect browning.
- Season chicken fragments with a pinch of salt and pepper, ensuring even coverage across all surfaces.
- Heat 1 tablespoon olive oil in a large skillet at medium-high temperature (375°F). Arrange chicken pieces in a single layer without overcrowding.
- Cook chicken for 5-7 minutes, rotating occasionally, until exterior turns golden brown and internal temperature reaches 165°F. Complete in batches if necessary.
- Combine ½ cup low-sodium soy sauce, ¼ cup water, ¼ cup brown sugar, 1 tablespoon honey, 1 tablespoon rice vinegar, 2 minced garlic cloves, and 1 teaspoon fresh grated ginger in a mixing bowl.
- Reduce skillet heat to medium after chicken finishes cooking. Pour entire sauce mixture over browned chicken pieces.
- Whisk 2 teaspoons cornstarch with 2 tablespoons cold water to create a smooth slurry.
- Pour cornstarch mixture into skillet and stir continuously for 3-5 minutes until sauce transforms into a glossy, thickened consistency.
- Remove skillet from heat and allow chicken to rest for 2 minutes, enabling sauce to settle and coat each piece evenly.
Notes
- Drying chicken thoroughly before cooking helps create a beautiful golden-brown exterior that seals in juicy flavor.
- Using a heavy-bottomed skillet ensures even heat distribution and prevents burning while developing rich caramelization on the chicken.
- Creating the cornstarch slurry with cold water prevents lumps and helps thicken the sauce smoothly without clumping.
- For a gluten-free version, swap regular soy sauce with tamari and ensure all other ingredients are certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 1 hour 32 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 222 kcal
- Sugar: 10 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 27 g
- Cholesterol: 85 mg