Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
Instructions
- Step 1: In a medium bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, cornstarch, sesame oil, ginger, and garlic until the sugar and cornstarch are dissolved.
- Step 2: Add the chicken to the bowl and toss to coat evenly with the teriyaki sauce. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
- Step 3: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, about 5-7 minutes.
- Step 4: Serve the teriyaki chicken over rice, noodles, or with your favorite vegetables. Garnish with sesame seeds (optional).
- Step 5: Enjoy!
Notes
- Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or a skillet to avoid drying out the chicken and sauce.
- Serve this flavorful chicken over a bed of fluffy rice, adding a vibrant side salad for a complete and balanced meal.
- For extra depth of flavor, marinate the chicken for the full two hours, allowing the savory teriyaki sauce to fully penetrate the chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American