Teriyaki Recipe
Teriyaki with choice of pork, beef, chicken, tofu, shrimp, or mixed vegetables, served Thai style.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
A la Cart
Method
A la Cart
- 1
Choose protein
Select one protein option from pork, beef, chicken, tofu, shrimp, or mixed vegetables. Prepare by trimming, slicing into even pieces (about 1/4 inch thick) if using meat; chop or cut vegetables into bite-sized pieces as needed.
- 2
Prep aromatics and rice
Mince garlic and ginger. Rinse jasmine rice (if cooking) and prepare according to package instructions. Keep rice warm once cooked.
- 3
Make sauce and slurry
In a small bowl whisk together soy sauce, brown sugar, rice vinegar, minced garlic, minced ginger, sesame oil, and lime juice. In a separate small cup, whisk together cornstarch and water to form a slurry.
- 4
Cook protein
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the protein and cook until browned and cooked through (approx. 2–5 minutes for meat, 3–6 minutes for tofu or shrimp, depending on thickness). Remove from pan and set aside.
- 5
Glaze and finish
In the same pan, pour in the sauce and simmer until it thickens to a glossy glaze, about 1–2 minutes. Gradually whisk in the cornstarch slurry to reach the desired thickness. Return the protein to coat it in the glaze.
- 6
Thai finish and serve
Stir in a squeeze of lime juice if desired. Garnish with Thai basil leaves, cilantro, sesame seeds. Serve the teriyaki over steamed jasmine rice with lime wedges on the side.
