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Chicken Teriyaki

Chicken Teriyaki

Sweet, savory, and ready in under 30 minutes. This Chicken Teriyaki recipe is perfect for a quick and delicious meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb chicken thighs or breasts cut bite-sized
  • Salt
  • Pepper
  • Paprika
  • 1 tbsp neutral oil
  • Cooked rice
  • Broccoli
  • Peppers (any color will work!)
  • Sesame seeds
  • Green onions
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup water
  • 3 tbsp brown sugar or honey
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 clove garlic minced
  • 1 tsp fresh grated ginger (or ¼ tsp ground)
  • 1 tbsp cornstarch
  • 2 tbsp water

Method
 

Prepare the Sauce
  1. Whisk together all sauce ingredients except the cornstarch slurry.
Cook the Chicken
  1. Air fry the chicken at 450°F for 16 minutes, flipping halfway through. Alternatively, sear the chicken in a skillet with sesame oil for 6–8 minutes until cooked. Remove from the pan.
Thicken the Sauce
  1. Simmer the sauce in the same pan. Slowly stir in the cornstarch slurry until thick and glossy. Stir every few minutes to prevent sticking.
Combine and Serve
  1. Toss the chicken back into the pan, coat with the sauce, and simmer for 1 more minute.
  2. Serve over rice, add vegetables, and top with sesame seeds and green onions.

Notes

  • Use fresh ginger for a more vibrant flavor, but ground ginger works as a substitute.
  • Adjust the sweetness of the sauce by choosing between brown sugar or honey based on your preference.
  • Keep stirring the sauce while simmering to avoid sticking and ensure even thickening.
  • Air frying the chicken gives it a crispy texture, but pan-searing is a great alternative for convenience.
  • Feel free to mix and match vegetables based on what you have available.