Easy Teriyaki Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
1/2 teaspoon garlic powder
02 -
Freshly ground black pepper, added to taste
03 -
3 tablespoons of cornstarch
04 -
2 chicken breasts, chopped into 1-inch cubes
05 -
3 tablespoons olive oil
→ Teriyaki Sauce
06 -
1 teaspoon of freshly grated ginger
07 -
2 tablespoons soy sauce
08 -
1/4 cup packed brown sugar
09 -
2 garlic cloves, finely minced
10 -
3 tablespoons mirin (a sweet rice wine from Japan)
11 -
1 tablespoon of cornstarch
12 -
1/2 cup water
13 -
1 teaspoon rice vinegar
→ For Serving
14 -
Steamed rice
15 -
Sesame seeds (optional)
16 -
Chopped green onions
# Instructions:
01 -
Combine the sauce ingredients in a mixing bowl—ginger, soy sauce, brown sugar, garlic, mirin, water, vinegar, and cornstarch. Whisk the mixture until smooth and set it aside for later.
02 -
Put the chicken cubes into a bowl. Sprinkle in the garlic powder and black pepper. Toss everything to coat, then mix in the cornstarch to evenly cover all the chicken pieces.
03 -
Pour 2 tablespoons of olive oil into a large skillet and heat over medium-high. Add half of the chicken. Let it cook for about 4 minutes, flip, then fry another 3 to 4 minutes until they're golden and reach 165°F. Remove and set aside.
04 -
Use the leftover tablespoon of olive oil and repeat the process for the rest of the chicken. Cook until all pieces are golden and fully cooked through, then move them off the heat.
05 -
Put all the chicken pieces back into the pan. Pour in the sauce and let it boil gently for about a minute. Stir everything so the sauce thickens and evenly coats the chicken.
# Notes:
01 -
Pop some fresh ginger in the freezer—it’s easier to grate when frozen!
02 -
Mirin is available in the Asian food aisle at most supermarkets. Kikkoman brand is an easy find.
03 -
Toast sesame seeds in a dry pan for extra nuttiness before using as a garnish.