Teriyaki Chicken

This Teriyaki Chicken recipe features tender chicken pieces coated in a glossy, flavorful homemade teriyaki sauce. Serve over rice for a quick and delicious meal!

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 people

Course: Main Course

Cuisine: Japanese

Calories: 450

Ingredients Method Notes

Ingredients

Teriyaki Sauce

0.5 cup soy sauce - Can substitute coconut aminos
0.25 cup brown sugar - Adds caramel sweetness
2 tbsp honey - For glossy texture
2 tbsp rice vinegar - Adds tanginess
3 cloves garlic - Minced
1 tbsp fresh ginger - Grated
1 tsp sesame oil - Optional for nutty flavor
1 tbsp cornstarch - Thickener
2 tbsp water - For slurry
1 tbsp mirin - Optional – Oliver’s “secret ingredient”

Main

1.5 lbs boneless chicken thighs or breasts - Cut into bite-sized pieces
salt and pepper - To taste
2 tbsp vegetable oil - For cooking

Serving

4 cups steamed rice - White or brown
1 tbsp sesame seeds - For garnish
2 green onions - Sliced
2 cups steamed broccoli - Optional side

Method

Whisk sauce ingredients in a saucepan, simmer until thickened.
Cut and season chicken with salt and pepper.
Cook chicken in a skillet until golden brown and cooked through.
Pour sauce over chicken, simmer until sauce reduces and clings.
Serve over rice, drizzle with sauce, and garnish.

Notes

For a spicier kick, add a pinch of red pepper flakes to the sauce.