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+ servings

Chicken Teriyaki

Amanda Cooks & Styles
Pan seared teriyaki chicken served over white rice with chopped green onions.
5 from 31 votes
Course Main Course
Cuisine Asian
Servings 4 people

Ingredients
  

  • 1 lb. chicken thighs cut into ½" cubes
  • 1 tablespoon canola oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder
  • 2 tablespoon cornstarch
  • 2 tablespoon green onions chopped, optional

For the teriyaki sauce:

  • 1 cup water
  • cup soy sauce I used low-sodium
  • 2 tablespoon cornstarch
  • 1 garlic clove minced
  • ½ teaspoon fresh ginger minced or finely chopped
  • cup brown sugar
  • 1 tablespoon honey
  • ¼ teaspoon sesame oil
  • 1 tablespoon rice vinegar

Instructions
 

For the sauce:

  • Combine cornstarch and water in a small bowl.
  • In a medium saucepan, add all the teriyaki sauce ingredients along with the cornstarch/water mixture. Stirring frequently, bring sauce to a simmer. Cook until sauce thickens and reduces to about half.. Sauce will be dark brown.
  • Once sauce has thickened up, remove from heat immediately. Cover to keep warm.

For the chicken:

  • Pat chicken dry and season with salt, garlic powder and pepper on all sides.
  • Toss chicken in cornstarch until fully coated.
  • In a skillet or wok over medium-high heat, add oil. Once the oil is hot, carefully add the chicken. Stir fry the chicken for about 8-10 minutes until the chicken is fully cooked and chicken pieces are golden. Add the teriyaki sauce to the chicken and toss to combine. Cook for 1 more minute. Remove from heat.
  • Serve teriyaki chicken over steamed white rice and top with chopped green onion. Enjoy!!
Keyword easy chicken teriyaki, how to make teriyaki chicken, teriyaki chicken
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