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Teriyaki Chicken

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 4

Equipment

  • Cutting board for prepping chicken and vegetables
  • Sharp knife to dice chicken into even pieces
  • Mixing bowl for combining marinade or sauce ingredients
  • Measuring cups and spoons to keep sauce flavors balanced
  • Nonstick skillet or wok ideal for searing chicken and simmering sauce
  • Wooden spatula or silicone turner for stirring without scratching the pan
  • Small saucepan if you prefer to thicken the sauce separately (optional)
  • Serving plate or shallow bowl for presenting the finished dish beautifully

Ingredients
  

  • 1 lb 450g boneless chicken thighs or breasts
  • 2 tbsp soy sauce
  • 2 tbsp mirin or substitute with honey for sweetness
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 1 garlic clove minced
  • 1 tsp ginger grated
  • 1 tsp cornstarch mixed with 2 tbsp water for thickening
  • Sesame seeds and chopped green onions for garnish

Instructions
 

Prepare the chicken

  • Cut into bite-sized pieces and lightly season with salt.

Make the teriyaki sauce

  • In a bowl, whisk together soy sauce, mirin, vinegar, sugar, sesame oil, garlic, and ginger.

Cook the chicken

  • Heat a pan over medium-high heat, add chicken, and cook until golden brown.

Add the sauce

  • Pour the sauce into the pan and let it simmer until the chicken is fully coated.

Thicken the sauce

  • Stir in the cornstarch slurry and cook for 2–3 minutes until the sauce becomes glossy.

Garnish & serve

  • Sprinkle sesame seeds and chopped green onions before serving.

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