Ingredients

10 minutes to be ready
Time to cook: 15 minutes
Total Time25 minutes

• 4 chicken breasts (or thighs) without bones or skin
• Two teaspoons of olive oil
• Salt to taste
• Pepper to taste
• 1/2 cup of soy sauce (low-sodium is better)
• 1/4 cup of honey
• 2 tablespoons of rice vinegar
• 2 teaspoons of brown sugar
• 1 tablespoon of fresh ginger that has been grated (or 1 teaspoon of ground ginger)
• 2 cloves of garlic, chopped up
• 1 tablespoon of cornstarch (optional, to make the sauce thicker)
• 1 tablespoon of water (if you are using cornstarch)
• Sesame seeds, for garnish (optional)
• sliced green onions, for garnish (optional)

Instructions in Steps

1. Putting the chicken in the marinade

Make the marinade: You can marinate the chicken for a few hours, but even 30 minutes will work well. Mix together 2 teaspoons of soy sauce, 1 tablespoon of honey, and a pinch of black pepper in a small bowl. Mix together by stirring. You may also add minced garlic and ginger to the marinade if you have more time. This will give it more flavor.
Put the chicken breasts or thighs in a shallow dish or a resealable plastic bag to marinate. Make sure the chicken is well-coated by pouring the marinade over it. Put the dish in the fridge for at least 30 minutes after sealing the bag. You can marinade the chicken for up to four hours to make it taste better.

2. Making the Chicken

To cook the chicken, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the pan is heated, take the chicken out of the marinade and throw it away. Sprinkle a little salt and freshly ground pepper on both sides of the chicken.
Put the chicken in the hot skillet and sear it. Cook the chicken for 6 to 7 minutes on each side, or until the inside temperature reaches 165°F (75°C). The outside of the chicken should be crispy and golden brown. Chicken thighs are usually thicker, so you might need to cook them a little longer. Check for doneness with a meat thermometer.
Let the Chicken Rest: After cooking, take the chicken out of the skillet and let it sit for a few minutes before cutting it. Letting the chicken rest helps it keep its fluids and stay moist.

3. Making the Teriyaki Sauce

While the chicken is cooking, make the teriyaki sauce. Put ¼ cup soy sauce, 2 teaspoons honey, 2 tablespoons rice vinegar, chopped garlic, and minced ginger in a small pot. Mix everything together and heat it over medium heat until it starts to simmer.
To make the sauce thicker, mix 1 teaspoon of cornstarch with ½ cup of water in a small basin. Pour the slurry into the sauce that is cooking slowly while stirring all the time. Let the sauce thicken for 2 to 3 minutes, then take it off the heat.
Taste and Change: Taste the sauce and change the sweetness or tanginess as needed. For more sweetness, add a little more honey. For more tang, add a little more vinegar. You can make the sauce thinner by adding a bit more water if it gets too thick.

4. Putting It All Together

Cut the Chicken: After the chicken has rested, cut it into strips or pieces on a cutting board.
Cover the Chicken: Pour the teriyaki sauce over the chicken slices and toss them to coat. You could also sprinkle the sauce over the chicken after it has been plated for a cleaner look.
If you want to add more taste and color, you can sprinkle sesame seeds and chopped green onions on top.

1. Prepare the Chicken:

Season the chicken breasts with salt and pepper on both sides.

2. Cook the Chicken:

Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the chicken and cook it for about 6 to 7 minutes on each side, or until the inside of the chicken is 165°F (75°C) and the outside is golden brown.
Take the chicken out of the skillet and put it aside.

3. How to Make Teriyaki Sauce:

In the same skillet, add the soy sauce, honey, rice vinegar, brown sugar, ginger, and garlic. Stir to incorporate and bring to a simmer over medium heat.
Let the sauce simmer for 3-4 minutes to thicken somewhat. If you prefer a thicker sauce, combine the cornstarch and water together in a small basin, then incorporate it into the sauce. Continue to cook for an additional 1-2 minutes until the sauce thickens.

4. Coat the Chicken:

Return the cooked chicken to the skillet with the sauce. Spoon the sauce over the chicken, ensuring it is uniformly coated. Let the chicken simmer in the sauce for 2-3 minutes, enabling the flavors to melt together.

5. Serve:

Remove from heat and transfer the chicken to plates. Drizzle with any residual sauce from the pan.
Garnish with sesame seeds and chopped green onions if preferred.

How to Serve

You can serve this easy teriyaki chicken with a lot of different sides. Here are several ways to serve:

• Steamed Jasmine Rice: The sticky rice will soak up the tasty sauce, making it a great side dish for teriyaki chicken.
• Serve stir-fried veggies like bell peppers, broccoli, and carrots with stir-fried vegetables for a well-rounded supper.
• A tangy slaw with a vinegar-based dressing gives a refreshing crunch that goes well with the meaty chicken.
• Noodles: For a heartier lunch, try putting the chicken on top of soba noodles or ramen.
• Edamame: Steamed edamame is a terrific side dish or appetizer to pair with your teriyaki chicken.
• Serve the Teriyaki Chicken over steamed rice or alongside stir-fried vegetables for a complete supper.

Chicken Thighs: If using chicken thighs, the cooking time may be a little longer, so ensure the internal temperature reaches 165°F.

Different Ways to Make the Recipe

• To make spicy teriyaki chicken, add some chili flakes or a little sriracha to the teriyaki sauce.
• Honey Garlic Teriyaki Chicken: If you want a stronger garlic flavor, add more minced garlic to the sauce.
• Grilled Teriyaki Chicken: Instead of pan-searing the marinated chicken, you may grill it to give it a smoky flavor.
• Vegetarian Teriyaki “Chicken”: Use tofu or tempeh instead of chicken for a plant-based variation. Be sure to press the tofu to remove excess moisture before marinating and cooking.
• For a full supper, make teriyaki chicken bowls by stacking rice, vegetables, and sliced chicken in a bowl and then drizzling more teriyaki sauce on top.

Advice for Success

• Marinate the chicken: The longer you let it sit in the marinade, the better it will taste. A fast 30-minute marinate can improve the flavor, but a longer one, like overnight, will give it a deeper flavor.
• Use Fresh Garlic and Ginger: The teriyaki sauce tastes so much better with fresh garlic and ginger. The flavor might not be as fresh or strong if you buy jarred alternatives.
• Don’t Overcrowd the Pan: When you cook the chicken, don’t put too many pieces in the pan. You can cook the chicken in batches if you need to. If you put too much food in the pan, it can steam instead than sear.
• Let the Chicken Rest: It’s very important to let the chicken rest after cooking. It keeps the liquids in, which makes the chicken more soft and moist.
• Change the Sauce: You can change the sauce to make it taste how you like it. Add extra cornstarch if you want a thicker sauce, or add more water if you want a thinner sauce.

This easy teriyaki chicken recipe is a tasty dish that you can make over and over again. You may make a tasty supper that will impress your family and friends with just a few simple items and steps. You may serve this recipe in several ways, including as over rice, in a wrap, or as part of a bigger meal.