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Teriyaki Chicken Recipe
Ash Tyrrell

Teriyaki Chicken Recipe

I recently made this Teriyaki Chicken recipe at home, and honestly, it turned out way better than I expected. The sauce was glossy, sweet, and savory, coating every bite of chicken perfectly. I loved how simple the steps were, even though the flavors tasted like something from a restaurant.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless chicken thighs or breast diced (thighs stay juicier, but breast works for a leaner option)
  • ¼ cup low-sodium soy sauce reduces saltiness but keeps flavor strong
  • 2 tablespoons brown sugar (gives a deep caramelized sweetness; honey also works
  • 1 garlic clove minced (fresh garlic gives a sharper kick than pre-minced)
  • 1 teaspoon fresh ginger grated (fresh is always better than powdered for zing)
  • 1 teaspoon sesame oil adds authentic nutty depth—skip if unavailable
  • 1 tablespoon rice vinegar balances sweetness with tang
  • 1 tablespoon cornstarch thickens the sauce perfectly
  • ¼ cup water adjusts sauce consistency while cooking
  • 1 tablespoon cooking oil for stir-frying chicken evenly
  • 2 green onions chopped (bright garnish with freshness)
  • 1 teaspoon sesame seeds optional, but they make the dish look beautiful
  • Salt and pepper to taste (light seasoning for chicken before sauce)

Method
 

  1. I started by dicing the chicken into bite-sized cubes. This made cooking faster and gave a nice texture when coated with sauce. I seasoned them lightly with salt and pepper so the meat had flavor even before the sauce went in.
  2. In a bowl, I whisked together soy sauce, brown sugar, garlic, ginger, rice vinegar, and sesame oil. Separately, I mixed cornstarch with water to form a slurry. Adding this to the sauce helps it thicken into that glossy texture we all love.
  3. I heated some oil in a non-stick pan and added the chicken pieces. Cooking them for about 3–4 minutes per side made them golden brown outside and juicy inside. It smelled amazing at this stage.
  4. Once the chicken was ready, I poured in the teriyaki sauce mixture. Within minutes, the sauce started bubbling, thickening, and coating the chicken beautifully. I let it cook for 2–3 minutes more until it looked shiny and rich.
  5. To finish, I sprinkled chopped green onions and sesame seeds on top. It added crunch, freshness, and a little visual pop. Honestly, this step made the dish look as good as it tasted.

Notes

  • Marinate the chicken for at least 30 minutes if you have time—it deepens flavor.
  • Use fresh garlic and ginger; pre-packed versions don’t give the same punch.
  • Adjust sweetness—I like mine slightly less sweet, so I cut the sugar a little.
  • Add some chili flakes or sriracha if you want a spicy kick.
  • Don’t overcrowd the pan; the chicken cooks better in batches if needed.