Recipe
Homemade Teriyaki Chicken
This homemade teriyaki chicken uses thin pieces of chicken breast cooked quickly, then coated in a glossy soy, brown sugar, garlic, and ginger sauce. The sauce is simmered separately and thickened with a cornstarch slurry, so the finished chicken tastes balanced and cooks safely. Serve it over hot rice for a simple weeknight meal.
Ingredients
1 1⁄2 | pounds chicken breast, boneless, skinless, thinly sliced |
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1⁄2 | cup soy sauce |
1⁄2 | cup water |
1⁄3 | cup brown sugar, packed |
1 | tablespoon rice vinegar |
2 | cloves garlic, minced |
2 | teaspoons fresh ginger, grated |
1 | tablespoon cornstarch |
2 | tablespoons water, cold |
1 | tablespoon vegetable oil |
| • | cooked rice, for serving |
Instructions
| 1. | Whisk the soy sauce, 1/2 cup water, brown sugar, rice vinegar, garlic, and ginger in a medium bowl until the sugar mostly dissolves. |
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| 2. | Pour 1/3 cup of the sauce over the chicken in a shallow dish or resealable bag, turn to coat, and refrigerate for 30 minutes to 2 hours. |
| 3. | Pour the remaining sauce into a small saucepan and bring it to a simmer over medium heat. |
| 4. | Stir the cornstarch with the 2 tablespoons cold water until smooth, then whisk the slurry into the simmering sauce. |
| 5. | Cook the sauce for 1 to 2 minutes, stirring often, until glossy and lightly thickened, then remove it from the heat. |
| 6. | Drain the chicken and discard the used marinade. |
| 7. | Heat the vegetable oil in a large skillet or wok over medium-high heat. |
| 8. | Add the chicken in a single layer and cook, stirring occasionally, until browned and nearly cooked through, 5 to 7 minutes. |
| 9. | Pour the thickened teriyaki sauce over the chicken and toss for 1 to 2 minutes, until the chicken is fully cooked and evenly glazed. |
| 10. | Serve the teriyaki chicken hot over cooked rice. |
Published on Aug 12, 2024 by Luminița
