This recipe is not only easy to prepare, but it also delivers bold flavors that will transport your taste buds straight to a bustling Asian market. With a rich, homemade teriyaki sauce that outshines any store-bought version, this dish is perfect for quick weeknight dinners or a family-friendly meal that everyone will love.
Ingredients
Scale:
1.5 pounds boneless, skinless chicken breasts
1/2 cup soy sauce (low-sodium if preferred)
1/4 cup brown sugar
1/4 cup honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch (optional)
2 tablespoons water (for cornstarch slurry, optional)
Sesame seeds (for garnish, optional)
Chopped green onions (for garnish, optional)
Instructions
In a small saucepan, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Heat over medium heat until the sugar dissolves, stirring occasionally.
If you want a thicker sauce, combine cornstarch and water to create a slurry. Whisk in the slurry once the sauce is simmering and cook until the sauce thickens (about 2-3 minutes). Remove from heat and set aside.
Slice the chicken breasts into bite-sized pieces for even cooking.
Place the chicken in a large bowl or resealable bag. Pour half of the teriyaki sauce over the chicken and marinate for at least 30 minutes in the refrigerator.
Heat a large skillet over medium-high heat. Add the marinated chicken pieces and cook for about 5-7 minutes until cooked through and caramelized.
Pour the reserved teriyaki sauce over the cooked chicken and stir to coat evenly. Heat through for an additional 1-2 minutes.
Transfer the teriyaki chicken to a serving platter and garnish with sesame seeds and chopped green onions if desired.
