Description
This Teriyaki Chicken recipe offers a deliciously savory and slightly sweet dish featuring tender, marinated chicken cubes seared to perfection and coated in a rich homemade teriyaki sauce. Perfect for a quick weeknight dinner, it pairs wonderfully with rice or your favorite vegetables.
Ingredients
Scale
Chicken Marinade
- 4 boneless, skinless chicken breasts, cut into 1-inch cubes (thighs also work)
- 3 tbsp low-sodium soy sauce (or tamari/coconut aminos for gluten free)
- 1 tbsp water
- 1 tbsp granulated sugar
- 1 tbsp rice wine vinegar (or apple cider/white wine vinegar)
Teriyaki Sauce
- ¾ cup low-sodium soy sauce
- ¾ cup water
- ½ cup granulated sugar
- 1 tbsp rice wine vinegar
- ½ tsp ground ginger
- ¼ tsp garlic powder
- 4 tsp cornstarch mixed with 2 tbsp water (slurry)
For Serving
- 1 tbsp sesame seeds
Instructions
- Prepare Chicken: Cut chicken breasts into 1-inch cubes and place them inside a large Ziplock bag.
- Make Marinade: Mix 3 tbsp soy sauce, 1 tbsp water, 1 tbsp sugar, and 1 tbsp rice wine vinegar together. Pour the marinade into the bag, coating the chicken evenly. Seal and refrigerate for 30 minutes up to overnight for best flavor.
- Make Cornstarch Slurry: Combine 4 teaspoons cornstarch with 2 tablespoons water in a small bowl and set aside.
- Prepare Teriyaki Sauce: In a small saucepan, stir together ¾ cup soy sauce, ¾ cup water, ½ cup sugar, 1 tbsp rice wine vinegar, garlic powder, and ground ginger.
- Cook Teriyaki Sauce: Whisk ingredients in the saucepan and bring the mixture to a boil over medium heat. Reduce heat to low and then stir in the cornstarch slurry. Stir constantly until the sauce thickens and becomes glossy.
- Cook Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken cubes without overcrowding to allow searing rather than steaming. Cook for 3-4 minutes on each side until fully cooked and internal temperature reaches 165°F (74°C).
- Combine Chicken and Sauce: Pour the prepared teriyaki sauce over the cooked chicken in the skillet, reserving some sauce for serving. Stir to coat the chicken evenly and allow it to cook together for another minute to absorb the flavors.
- Finish and Serve: Sprinkle sesame seeds over the chicken. Serve hot over rice or alongside your favorite vegetables, accompanied by extra teriyaki sauce.
Notes
- Use boneless, skinless chicken thighs as a juicier alternative to breasts.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Do not overcrowd the pan when cooking chicken to ensure proper searing.
- The marinade can be left overnight for deeper flavor penetration.
- Check the chicken’s internal temperature to ensure safe cooking—165°F is recommended.
- Serve with steamed rice or stir-fried vegetables to complete the dish.
