epicurious4.6
Supremely Easy Teriyaki Chicken
Our homemade teriyaki sauce leans on pantry staples—soy sauce, brown sugar, apple cider vinegar—to achieve that signature sweet-salty balance with a tang.
👥 4 Servings⏱️ Prep & Cook: 15 min👤 Zaynab Issa📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
- ●pan
📝 Preparation Steps
1
Whisk 1 Tbsp. cornstarch and ⅓ cup water in a small bowl until cornstarch is dissolved. Set slurry aside.
. cornstarch1 Tbsp
2
Remove dark green parts from 2 scallions and thinly slice on a diagonal; set aside for serving. Thinly slice white and pale green parts of scallions and transfer to a medium bowl. Add one 1" piece ginger, peeled, finely grated, 5 garlic cloves, finely grated, ½ cup low-sodium soy sauce, ¼ cup (packed) dark brown sugar, and 1 Tbsp. apple cider vinegar and whisk to combine. Set sauce aside.
1" piece ginger, peeled, finely grated1. apple cider vinegar1 Tbsp
3
Heat 3 Tbsp. vegetable oil in a large skillet over medium-high. Add 1½ lb. skinless, boneless chicken thighs or breasts, thinly sliced against the grain into bite-size strips, in an even layer and season with kosher salt and freshly ground pepper. Cook, undisturbed, until mostly cooked through and golden underneath, about ⏱️ 3 minutes. Toss and continue to cook until completely cooked through, about ⏱️ 1 minute more. Transfer to a plate.
. vegetable oil3 Tbsp½ lb. skinless, boneless chicken thighs or breasts, thinly sliced against the grain into bite-size strips1Kosher salt, freshly ground pepper
4
Pour reserved sauce into same skillet and reduce heat to medium. Bring to a boil, stirring constantly and scraping up browned bits. Stir slurry to combine if it has separated and add to skillet. Cook, stirring often, until sauce is thick and glossy, about ⏱️ 3 minutes. Return chicken to pan and toss to coat. Remove pan from heat. Top chicken teriyaki with toasted sesame seeds and reserved scallion greens. Serve with steamed white rice.
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