Chicken and Teriyaki Sauce
Savor the irresistible combination of tender chicken thighs caramelized in a rich, homemade teriyaki sauce with this easy Chicken and Teriyaki Sauce recipe. Bursting with savory-sweet flavors from a perfectly balanced blend of soy sauce, brown sugar, honey, and mirin, this dish is elevated with a hint of garlic and fresh ginger for an authentic Japanese-inspired touch. A quick cornstarch slurry ensures the sauce thickens to glossy perfection, clinging beautifully to the golden chicken morsels. Ready in just 35 minutes, this restaurant-quality recipe is perfect served over steamed rice or paired with sautéed vegetables for a wholesome, crowd-pleasing dinner. Don’t forget the optional garnish of sesame seeds and sliced green onions for a pop of color and flavor!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 120 ml Soy sauce
- 50 grams Brown sugar
- 30 ml Honey
- 60 ml Mirin (Japanese sweet rice wine)
- 10 ml Sesame oil
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for slurry)
- 2 tablespoons Vegetable oil
- 2 teaspoons Sesame seeds (optional, for garnish)
- 2 stalks Green onions, sliced (optional, for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a medium bowl, whisk together soy sauce, brown sugar, honey, mirin, sesame oil, minced garlic, and grated ginger. This is your teriyaki sauce.
In a small bowl, mix the cornstarch and water to create a slurry. Set it aside for later.
Heat a large skillet or wok over medium-high heat. Add the vegetable oil and swirl to coat the pan.
Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is golden and cooked through.
Pour the teriyaki sauce into the skillet with the chicken. Stir to coat the chicken evenly and allow the sauce to come to a gentle simmer.
Stir the cornstarch slurry into the simmering sauce. Continue to cook and stir until the sauce thickens, about 2-3 minutes.
Remove the skillet from heat. Taste the sauce and adjust sweetness or saltiness, if needed, by adding a bit more honey or soy sauce.
Serve the chicken and teriyaki sauce over steamed rice or alongside stir-fried vegetables for a complete meal.
Garnish with sesame seeds and sliced green onions, if desired, before serving.
Nutrition Facts
Calories |
1935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 20.9 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 5143 mg | 224% | |
| Total Carbohydrate | 122.7 g | 45% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 101.2 g | ||
| Protein | 144.4 g | 289% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 235 mg | 18% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1870 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
