Teriyaki Chicken
Succulent pieces of chicken are pan-seared and cloaked in a glossy homemade teriyaki glaze in this quick and satisfying dish. With a harmonious balance of savory, sweet, and umami flavors, this 30-minute meal brings restaurant-style results to your own kitchen.
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Servings: 4
Ingredients
For the Chicken:
- 2 tablespoons plus 1 tablespoon of olive oil divided for sautéing
- A dash of freshly ground black pepper according to taste
- 3 tablespoons of fine cornstarch
- 2 boneless skinless chicken breasts, diced into approximately 1-inch chunks
- ½ teaspoon ground garlic powder
- Optional garnish: finely sliced green onions and a sprinkle of sesame seeds
For the Teriyaki Sauce:
- 3 tablespoons mirin Japanese sweet rice wine; see notes
- 2 cloves of garlic finely minced
- 1 teaspoon grated fresh ginger root
- 1 tablespoon cornstarch to thicken
- 2 tablespoons soy sauce
- 1 teaspoon rice wine vinegar or apple cider vinegar
- ½ cup water
- ¼ cup firmly packed brown sugar
Instructions
- In a small mixing bowl, combine all the ingredients for the sauce. Whisk thoroughly until the mixture is smooth and set aside.
- Place the chicken pieces into a separate bowl. Sprinkle over the garlic powder and a few grinds of black pepper, stirring well to coat the surface. Add the cornstarch and mix again to form an even coating on all the chicken.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add half the chicken pieces, ensuring the pan isn’t overcrowded. Sear for approximately 4 minutes on one side, then turn the pieces and continue cooking for another 3 to 4 minutes until fully cooked through and golden brown. Transfer the first batch to a plate.
- Add the remaining tablespoon of oil to the pan and repeat the cooking process with the second half of the chicken.
- Return the reserved cooked chicken to the skillet. Pour in the prepared sauce and stir gently. Let the sauce come to a rapid simmer for about a minute, stirring frequently, until the glaze has thickened to your liking.
- Serve hot over steamed rice, if desired. Top with chopped scallions and a sprinkling of sesame seeds for an optional finish.
Notes
Mirin is a subtly sweet rice wine commonly used in Japanese cooking. A grocery store version such as Kikkoman is perfectly acceptable for this dish.
For ease of preparation, consider keeping fresh ginger in the freezer and using a Microplane or fine grater to zest it directly into your sauce.
For ease of preparation, consider keeping fresh ginger in the freezer and using a Microplane or fine grater to zest it directly into your sauce.