Teriyaki Chicken Recipe
Recipe information
Make Teriyaki Chicken in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Chicken and Marinade
Serving
Marinade Preparation
1. Prepare the Marinade
In a medium mixing bowl, combine soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil. Whisk until the sugar is dissolved and the mixture is well combined.
2. Marinate the Chicken
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 1-2 hours for better flavor.
Cooking the Chicken
3. Cook the Chicken
Heat a large skillet or grill over medium-high heat. Remove the chicken from the marinade, reserving the marinade for later use. Cook the chicken for 5-7 minutes on each side or until fully cooked and golden brown. The internal temperature should reach 75°C (165°F).
4. Thicken the Sauce
In a small saucepan, combine the reserved marinade with cornstarch and water. Bring to a boil over medium heat, stirring constantly until the sauce thickens, about 2-3 minutes.
5. Coat the Chicken
Once the chicken is cooked, pour the thickened sauce over the chicken in the skillet. Toss to coat the chicken evenly with the sauce.
Serving
6. Prepare the Plate
Serve the teriyaki chicken over a bed of cooked rice and alongside steamed broccoli or your choice of vegetables.
7. Garnish
Garnish the dish with sliced green onions and sesame seeds, if desired.
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