Description
A simple and flavorful recipe for Teriyaki Chicken Breast, featuring tender chicken coated in a glossy, homemade teriyaki sauce made with soy sauce, vinegar, brown sugar, honey, ginger, and garlic.
Ingredients
- 2 boneless, skinless chicken breasts (about 1.5 lbs total)
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup water
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar (packed)
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch + 2 tablespoons cold water (for slurry)
- Optional: Sesame seeds and chopped green onions for garnish
Instructions
- Slice chicken breasts horizontally into thinner cutlets or pound them to an even thickness of about 1/2 inch. You can also cut them into bite-sized pieces.
- In a medium bowl, whisk together soy sauce, water, rice vinegar, brown sugar, honey, grated ginger, minced garlic, and sesame oil.
- Pour about 1/4 cup of the teriyaki sauce over the chicken in a shallow dish or zip-top bag. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator. Reserve the remaining sauce.
- Heat 1 tablespoon of olive oil or vegetable oil in a large skillet over medium-high heat.
- Remove chicken from marinade, discarding the marinade that touched the raw chicken.
- Cook chicken for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken from skillet and set aside.
- Pour the reserved teriyaki sauce into the same skillet. Bring to a simmer over medium heat.
- In a small bowl, whisk together cornstarch and 2 tablespoons cold water to create a slurry. Slowly whisk the slurry into the simmering sauce.
- Cook, stirring constantly, until the sauce thickens to your desired consistency (about 1-2 minutes).
- Return the cooked chicken to the skillet and toss to coat with the thickened teriyaki sauce.
- Garnish with sesame seeds and green onions if desired. Serve immediately with rice and steamed vegetables.
Notes
- Discard any marinade that has been in contact with raw chicken.
- Ensure the internal temperature of the chicken reaches 165°F (74°C) for food safety.
- The sauce thickens quickly once the cornstarch slurry is added; stir constantly.