Easy Teriyaki Chicken (Printable Version)
Tender chicken coated in a sticky-sweet homemade teriyaki glaze, garnished with sesame seeds and green onions.
# Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts (or thighs)
02 -
2 tablespoons olive oil
03 -
Salt and pepper, to taste
→ Teriyaki Sauce
04 -
120 ml low-sodium soy sauce
05 -
60 ml honey
06 -
2 tablespoons rice vinegar
07 -
2 tablespoons brown sugar
08 -
1 tablespoon freshly grated ginger (or 1 teaspoon ground ginger)
09 -
2 garlic cloves, minced
10 -
1 tablespoon cornstarch (optional)
11 -
1 tablespoon water (if using cornstarch)
→ Garnish
12 -
Sesame seeds (optional)
13 -
Chopped green onions (optional)
# Steps:
01 -
Season the chicken breasts with salt and pepper on both sides.
02 -
Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 6-7 minutes per side, until internal temperature reaches 75°C (165°F) and exterior is golden brown. Remove chicken from skillet and set aside.
03 -
In the same skillet, combine soy sauce, honey, rice vinegar, brown sugar, ginger, and garlic. Stir and bring to a simmer over medium heat. Let simmer for 3-4 minutes to reduce slightly.
04 -
For a thicker consistency, mix cornstarch and water in a small bowl, then stir into the simmering sauce. Continue to simmer for 1-2 minutes until sauce thickens.
05 -
Return the cooked chicken to the skillet. Spoon sauce over chicken to coat evenly. Simmer together for 2-3 minutes to allow flavors to integrate.
06 -
Transfer chicken to plates and drizzle with remaining sauce. Garnish with sesame seeds and chopped green onions if desired.
# Notes:
01 -
For best results, slice chicken before returning to the sauce for maximum flavor absorption.