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Chicken Teriyaki

Chicken Teriyaki with seared, bite-sized chicken coated in a glossy homemade teriyaki sauce. Simmer the sauce with garlic and ginger, thicken with a cornstarch slurry, then glaze the chicken until coated.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

boneless, skinless chicken thighs
  • 1.5 lb boneless, skinless chicken thighs, cut into bite-sized pieces
vegetable oil
  • 1 tbsp vegetable oil
soy sauce
  • 0.5 cup soy sauce
brown sugar
  • 0.25 cup brown sugar
rice vinegar
  • 2 tbsp rice vinegar
sesame oil
  • 1 tbsp sesame oil
garlic
  • 3 garlic, minced
fresh ginger
  • 1 tsp fresh ginger, grated
cornstarch
  • 1 tbsp cornstarch
  • 2 tbsp water mixed with cornstarch for the slurry
green onions
  • 2 green onions, sliced, for garnish
sesame seeds
  • 0.5 tbsp sesame seeds, for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Sear the chicken pieces for 5–6 minutes, until golden and cooked through, then remove and set aside.
Make and thicken the sauce
  1. In the same skillet, combine the soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer until the sugar dissolves and the mixture is fragrant.
  2. Stir in the cornstarch slurry and continue cooking for 1–2 minutes. Cook until the sauce thickens and turns glossy.
Glaze and finish
  1. Return the chicken to the skillet and toss to coat evenly in the sauce. Make sure the pieces are fully covered before moving on.
  2. Simmer for 1–2 more minutes until the chicken is well glazed. Keep the sauce lightly bubbling so it clings to the chicken.
  3. Garnish with green onions and sesame seeds, then serve over rice. The garnish adds fresh color and a nutty finish.

Notes

For best glaze, keep the sauce at a gentle simmer after adding the cornstarch slurry so it thickens quickly without turning pasty. Store leftovers in the refrigerator for up to 3 days; freeze cooked chicken teriyaki for up to 2 months. For a gluten-free option, use gluten-free soy sauce and follow the same cooking steps.