Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 tablespoon sesame oil (optional)
Instructions
- Step 1: In a medium bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, cornstarch, ginger, and garlic. If using, stir in sesame oil.
- Step 2: Add the chicken cubes to the marinade and toss to coat evenly. Let it marinate for at least 15 minutes, or up to 30 minutes in the refrigerator for maximum flavor.
- Step 3: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, about 8-10 minutes.
- Step 4: Taste and adjust seasoning as needed. You may want to add a pinch more brown sugar for sweetness or soy sauce for saltiness.
- Step 5: Serve the teriyaki chicken over rice, noodles, or with your favorite vegetables.
Notes
- Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or skillet, adding a splash of water or broth if needed to prevent dryness.
- Serve this delicious chicken over a bed of fluffy jasmine rice with a side of steamed broccoli for a complete and balanced meal.
- For extra depth of flavor, consider marinating the chicken for a longer period – even overnight – in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American