Chicken Teriyaki

Name: Chicken Teriyaki
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 1/4 pounds boneless skinless chicken thighs or breasts ( cut into bite-sized pieces); 1/4 cup plus 1 tablespoon low sodium soy sauce, (divided); 1/4 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 3 teaspoons cornstarch (divided); 1/4 cup water; 3 tablespoons honey; 1 tablespoon rice vinegar; 1 tablespoon minced garlic (about 3 cloves); 1 tablespoon minced fresh ginger (from about 1, 1-inch piece); 1/4 teaspoon red pepper flakes (plus additional to taste (optional)); 1 tablespoon canola oil or similar neutral cooking oil (such as grapeseed oil); 3 chopped green onions (1/2 cup, divided); Steam-in bag stir fry vegetables (for serving (if desired)); Cooked brown rice (for serving (see Instant Pot Brown Rice))

Busy weeknights are no match for this chicken teriyaki recipe! A quick, easy 20-minute dinner with the best sticky, sweet, and savory sauce.

⏱️ 20 min 🔪 Prep: 10 min 🔥 Cook: 10 min 📊 Easy 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

4 servings

1 1/4 pounds boneless skinless chicken thighs or breasts ( cut into bite-sized pieces)
1/4 cup plus 1 tablespoon low sodium soy sauce, (divided)
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 teaspoons cornstarch (divided)
1/4 cup water
3 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon minced garlic (about 3 cloves)
1 tablespoon minced fresh ginger (from about 1, 1-inch piece)
1/4 teaspoon red pepper flakes (plus additional to taste (optional))
1 tablespoon canola oil or similar neutral cooking oil (such as grapeseed oil)
3 chopped green onions (1/2 cup, divided)
Steam-in bag stir fry vegetables (for serving (if desired))
Cooked brown rice (for serving (see Instant Pot Brown Rice))

Steps

Place the chicken in a bowl with 1 tablespoon of the soy sauce, salt, and pepper. Stir to coat. Sprinkle 1 teaspoon of the cornstarch over the top and stir once more. Set aside.
In a medium bowl or large liquid measuring cup with a spout, whisk together the water, honey, rice vinegar, garlic, ginger, red pepper flakes, and the remaining 1/4 cup soy sauce and 2 teaspoons cornstarch until smoothly combined. Set near the stove.
In a large nonstick skillet or wok, heat the oil over medium-high heat. Once the oil is hot and shimmering, add the chicken in a single layer. Let cook undisturbed on the first side until deeply golden, about 2 to 3 minutes, then turn the chicken pieces and continue cooking until the chicken is browned all over and cooked through, about 2 to 3 minutes more.
Towards the end of the cooking time, steam the vegetables (if using).
Pour in the sauce and stir to coat the chicken. Let simmer, stirring frequently, until the sauce thickens and looks sticky and glossy, about 1 to 2 minute. Stir in about two-thirds of the green onions. Serve hot with rice, steamed vegetables, and a sprinkle of the remaining green onions.