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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Chicken and Marinade
Serving
Method
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.