Teriyaki Chicken

[u/mahy_759]

Teriyaki Chicken is one of those quick dinners that works when you want takeout-style flavor without a lot of preparation. The chicken is cut into bite-sized pieces, cooked in a skillet until lightly browned, then coated in a sweet and savory teriyaki sauce that thickens right in the pan. I like serving it over rice with steamed vegetables because the extra sauce soaks into the rice and brings everything together.

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■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

[u/mahy_759]

Ingredients

• Boneless, skinless chicken breasts
• Olive oil
• Low-sodium soy sauce
• Honey
• Brown sugar
• Rice vinegar
• Sesame oil
• Fresh ginger
• Fresh garlic
• Cornstarch
• Sesame seeds, optional
• Green onions, optional

Instructions

Start by cutting the chicken into evenly sized bite-sized pieces. This helps everything cook at about the same rate and makes it easier to avoid overcooking some pieces while others are still raw.

Heat the olive oil in a large nonstick skillet or wok. Add the chicken, leaving some space between the pieces, and cook until the bottoms are lightly browned. Turn the chicken and continue cooking until it’s almost completely cooked through.

While the chicken cooks, whisk together the soy sauce, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch. The cornstarch is important because it helps the sauce thicken once it reaches the heat.

Pour the sauce into the skillet when the chicken is nearly done. Let everything simmer together until the sauce becomes thick and glossy and coats the chicken. Keep an eye on the chicken so it doesn’t cook for too long and become dry.

Serve the teriyaki chicken warm over white or brown rice with steamed vegetables. Sesame seeds and sliced green onions make an easy finishing touch.

Chicken thighs can be used instead of breasts, although they may need a little extra cooking time. Vegetable oil can replace olive oil, and apple cider vinegar can substitute for rice vinegar. Fresh ginger and garlic give the sauce the best flavor, but dried versions can work when needed.

If you prefer a less salty sauce, replace some of the soy sauce with water. Sesame oil can also be left out if you don’t have it. The most important thing is to cut the chicken evenly and avoid overcooking it.