Quick Homemade Teriyaki Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
2 chicken breasts, cut into 1-inch pieces
02 -
1/2 teaspoon garlic powder
03 -
Fresh ground black pepper, to taste
04 -
3 tablespoons cornstarch
05 -
3 tablespoons olive oil
→ Teriyaki Sauce
06 -
1/4 cup packed brown sugar
07 -
1 teaspoon freshly grated ginger
08 -
2 cloves garlic, minced
09 -
3 tablespoons mirin (Japanese sweet rice wine)
10 -
2 tablespoons soy sauce
11 -
1 teaspoon rice vinegar
12 -
1/2 cup water
13 -
1 tablespoon cornstarch
→ For Serving
14 -
Chopped green onions
15 -
Sesame seeds
16 -
Steamed rice
# Instructions:
01 -
Mix all sauce ingredients in a bowl - brown sugar, grated ginger, minced garlic, mirin, soy sauce, rice vinegar, water, and cornstarch. Whisk until smooth and set aside.
02 -
Place the chicken pieces in a bowl, sprinkle with garlic powder and pepper, and toss to coat. Add the cornstarch and stir until all pieces are evenly coated.
03 -
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Cook half the chicken for 4 minutes, flip each piece, and cook another 3-4 minutes until golden brown and cooked through (165°F). Transfer to a plate.
04 -
Add remaining tablespoon of oil and cook the second batch of chicken the same way until golden and cooked through.
05 -
Return all chicken to the pan, pour in the sauce, and let it bubble for about a minute until thickened. Stir to coat all the chicken pieces evenly.
# Notes:
01 -
Keep fresh ginger in the freezer - it's much easier to grate when frozen!
02 -
You can find mirin in the Asian food section of most grocery stores - Kikkoman brand works great.
03 -
For extra flavor, toast the sesame seeds in a dry pan until golden before sprinkling on top.