Easy Teriyaki Chicken
This easy Teriyaki Chicken features tender chicken thighs coated in a glossy sweet and savory sauce made with pantry staples. Ready in under 25 minutes, it's perfect for weeknight dinners.
Ingredients
Main
- 1 lb chicken thighs boneless, skinless, cut into bite sized pieces
- 1 Tbsp cornstarch for coating chicken
- 2 Tbsp oil vegetable or avocado
Sauce
- 1 4 cup soy sauce low sodium
- 2 Tbsp brown sugar
- 1 Tbsp honey
- 1 Tbsp rice vinegar
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1 Tbsp cornstarch
- 1 4 cup water
Instructions
Main
- Add the chicken to a bowl, sprinkle 1 tablespoon cornstarch over it and toss to coat.
- Heat the oil in a large skillet over medium-high heat, then add the chicken and cook until browned and cooked through, about 6 minutes.
Sauce
- In a small bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, garlic powder, ground ginger, 1 tablespoon cornstarch, and water until smooth.
- Pour the sauce mixture into the skillet, bring to a boil, and cook, stirring, until the sauce thickens and coats the chicken, about 2 minutes.
Notes
In my first test, tossing the chicken with cornstarch right before cooking gave it an extra crisp edge.
During my second trial, letting the sauce rest off heat for 5 minutes deepened its flavor.
I froze leftovers in single-serve portions; reheating them in a skillet kept the sauce glossy and fresh.