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Easy Homemade Teriyaki Chicken: A Beginner’s Guide

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This Easy Homemade Teriyaki Chicken features tender, juicy chicken coated in a rich, glossy, and flavor-packed teriyaki sauce. Made with simple ingredients like soy sauce, garlic, ginger, and honey, this dish is the perfect balance of sweet and savory—ready in just minutes! 🍗✨

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 2 tbsp soy sauce (use low-sodium if preferred)
  • 2 tbsp honey or brown sugar
  • 2 tbsp rice vinegar (or apple cider vinegar as an alternative)
  • ¼ cup water
  • 1 tsp fresh ginger, minced
  • 1 tsp garlic, minced
  • 1 tbsp cornstarch, mixed with 2 tbsp water (for thickening)
  • 1 tbsp vegetable oil
  • Salt and pepper to taste
  • Sesame seeds and chopped green onions (for garnish)

Instructions

Step 1: Prepare the Sauce

In a small bowl, mix together the soy sauce, honey (or brown sugar), rice vinegar, water, minced ginger, and minced garlic. Stir well until the honey dissolves completely. This will be your teriyaki sauce base. Set it aside.

Step 2: Cook the Chicken

  1. Heat a large skillet or pan over medium-high heat and add the vegetable oil.
  2. Lightly season the chicken pieces with salt and pepper before adding them to the pan.
  3. Cook for about 5–7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. If using chicken breasts, be careful not to overcook, as they can dry out.

Step 3: Add the Sauce

  1. Pour the prepared teriyaki sauce over the cooked chicken. Stir to coat every piece evenly.
  2. Reduce the heat to low, allowing the sauce to simmer for 2–3 minutes so the flavors meld together.

Step 4: Thicken the Sauce

  1. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry.
  2. Slowly pour the slurry into the pan while stirring constantly.
  3. Let the sauce cook for another 2 minutes, or until it thickens to a glossy, smooth consistency.

Step 5: Garnish and Serve

  1. Remove the pan from heat.
  2. Sprinkle the dish with sesame seeds and chopped green onions for a final touch.
  3. Serve hot with steamed rice, noodles, or sautéed vegetables.

Notes

How to Know When Chicken Is Fully Cooked

  • The easiest way to check is by cutting a piece in half—it should be white all the way through with no pink.
  • If you have a kitchen thermometer, the internal temperature should reach 165°F (75°C).

Troubleshooting Common Issues

  • Chicken cooking too fast? Lower the heat to medium to avoid burning the outside before the inside is fully cooked.
  • Sauce too thick? Add a splash of water or soy sauce and stir to loosen it up.
  • Sauce too thin? Let it simmer for an extra 1–2 minutes, or add another teaspoon of cornstarch mixed with water.

Kitchen Efficiency Tips

  • Pre-mince your garlic and ginger before starting to cook, so you’re not scrambling while the chicken is on the heat.
  • Cut the chicken into evenly sized pieces for uniform cooking.
  • Use a non-stick or stainless steel pan for easier cooking and cleanup.

Find it online: https://inarecipes.com/easy-homemade-teriyaki-chicken-a-beginners-guide/