Teriyaki Chicken Recipe
Make Teriyaki Chicken Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade
Chicken
Sauce thickener
Finish and Garnish
Method
Marinade
- 1
Prepare the marinade
In a medium bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil until the sugar dissolves and the mixture is smooth.
- 2
Marinate the chicken
Pat the chicken pieces dry. Add them to the marinade, toss to coat evenly, and refrigerate for 15-30 minutes to let flavors meld.
Sauce thickener
- 3
Make the slurry
In a small bowl, whisk together cornstarch and water until smooth and free of lumps.
Cooking the chicken
- 4
Sear the chicken
Heat a large skillet over medium-high heat with a light coating of oil. Remove chicken from the marinade (let excess drip off) and sear in batches until browned on all sides, about 3-4 minutes per batch. Transfer to a plate.
- 5
Create the sauce
Pour the remaining marinade into the pan, scraping up any browned bits. Bring to a gentle simmer.
- 6
Thicken the sauce
Stir the prepared cornstarch slurry into the simmering sauce and cook for 1-2 minutes until the sauce thickens and coats the chicken.
Finish and serve
- 7
Garnish and serve
Sprinkle sesame seeds and sliced green onions over the finished teriyaki chicken. Serve hot over steamed rice or cauliflower rice.
