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Simple Chicken Teriyaki

A quick and delicious chicken teriyaki dish that brings a taste of Japan to your dinner table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons vegetable oil for frying
  • 1/4 cup soy sauce for that classic umami flavor
  • 1/4 cup brown sugar to sweeten the sauce
  • 2 tablespoons rice vinegar adds a bit of tang
  • 2 cloves garlic minced
  • 1 teaspoon grated ginger for warmth
  • 1 tablespoon cornstarch mixed with 2 tablespoons water, to thicken the sauce
  • Sesame seeds for garnish (optional)
  • Green onions sliced, for garnish (optional)

Equipment

  • Large skillet or wok
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Serving plates

Method
 

  1. Cut the chicken thighs into bite-sized pieces.
  2. In a large skillet, heat the vegetable oil over medium-high heat.
  3. Add the chicken pieces to the skillet in a single layer. Sauté for about 5-7 minutes, turning occasionally, until golden brown and cooked through.
  4. In a bowl, whisk together the soy sauce, brown sugar, rice vinegar, garlic, and ginger.
  5. Pour the sauce over the cooked chicken in the skillet. Stir to coat the chicken evenly, letting the sauce bubble for 2-3 minutes.
  6. Stir in the cornstarch mixed with water, allowing it to thicken the sauce.
  7. Remove the skillet from heat and sprinkle sesame seeds and sliced green onions on top.
  8. Serve the chicken teriyaki over cooked rice or noodles.

Notes

Garnish right before serving for maximum freshness.