Easy Teriyaki Chicken
A delicious and quick meal that brings the flavors of Asian cuisine to your kitchen, perfect for any weeknight dinner.
Ingredients
Main ingredients
- 1.5 pounds cubed boneless skinless chicken breasts Cut into 1-inch pieces
- 1 tablespoon olive oil
- 0.5 cup low-sodium soy sauce
- 0.25 cup brown sugar
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
- 1 teaspoon sesame oil
- 0.5 teaspoon freshly grated ginger
- 0.25 cup water
- 1 tablespoon cornstarch
- to taste salt and pepper
Garnish
- sesame seeds For garnish
- green onions For garnish
Instructions
Cooking Chicken
- Add 1 tablespoon of olive oil to a wok or large skillet over medium-high heat.
- Add 1 ½ pounds of cubed chicken breasts. Cook until the chicken is no longer pink, about 5-8 minutes. Remove the chicken and set it aside.
Prepare Sauce
- In a small bowl, combine soy sauce, brown sugar, apple cider vinegar, minced garlic, sesame oil, and grated ginger.
- In another bowl, whisk together water and cornstarch to make a slurry. Add this to the sauce and whisk until combined.
Cooking Teriyaki Sauce
- Pour the teriyaki sauce into the wok over medium-high heat and bring to a boil.
- Reduce heat and whisk until it starts to thicken.
- Add the cooked chicken back into the wok or skillet. Toss until the chicken is coated and heated through. Season with salt and pepper.
Serving
- Top with sesame seeds and green onions for garnish. Serve over rice.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To keep the sauce fresh, store separately from chicken. Adjust garlic and ginger for stronger flavors, and consider adding vegetables for variation.