Easy Teriyaki Chicken (Print Version)
# Ingredients:
→ For the Chicken
01 -
2 boneless chicken breasts, diced into 1-inch chunks
02 -
1/2 tsp garlic powder
03 -
Black pepper, freshly cracked, as needed
04 -
3 tbsp cornstarch
05 -
3 tbsp olive oil
→ Sauce
06 -
1/4 cup brown sugar, firmly packed
07 -
1 tsp ginger, grated fresh
08 -
2 minced cloves of garlic
09 -
3 tbsp mirin (sweet rice wine from Japan)
10 -
2 tbsp soy sauce
11 -
1 tsp rice wine vinegar
12 -
1/2 cup water
13 -
1 tbsp cornstarch
→ To Top
14 -
Sliced green onions
15 -
Toasted sesame seeds
16 -
Hot rice, freshly steamed
# Instructions:
01 -
In a mixing bowl, combine brown sugar, grated ginger, garlic, mirin, soy sauce, vinegar, water, and cornstarch. Stir until smooth and no clumps remain, then set it aside.
02 -
Toss the chicken pieces in a bowl with garlic powder and pepper until seasoned evenly. Dust with cornstarch and mix again to coat all sides.
03 -
Heat 2 tablespoons of olive oil over medium-high heat in a skillet. Fry half the chicken pieces for about 4 minutes on one side, flip them over, and cook another 3-4 minutes until fully cooked and golden. Move to a plate.
04 -
Pour the last tablespoon of oil into the pan and repeat the process with the second batch of chicken, ensuring all pieces are cooked through and have a nice color.
05 -
Add all the chicken back to the skillet, pour the sauce over it, and let it simmer for about one minute until thickened. Stir until the chicken is nicely coated.
# Notes:
01 -
Keep ginger in the freezer to make grating super easy!
02 -
Look for mirin in the Asian foods aisle of most stores. Kikkoman is a popular option.
03 -
Boost flavor by toasting sesame seeds briefly in a dry pan until they turn golden brown.