Unleash the power of homemade teriyaki sauce with this foolproof recipe that promises juicy, flavorful chicken every time. Perfect for weeknight dinners or impressing your in-laws, this dish is a game-changer.
Why This Recipe Works
- The homemade teriyaki sauce is a perfect balance of sweet and savory, with no artificial flavors.
- Using chicken thighs ensures the meat stays juicy and tender, even if you accidentally overcook it.
- This recipe is versatile; serve it over rice, noodles, or even in a lettuce wrap for a low-carb option.
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp honey
- 1 tbsp garlic, minced
- 1 tsp ginger, grated
- 1 tbsp cornstarch
- 1/4 cup water
- 1 tbsp vegetable oil
- Green onions, sliced for garnish
Equipment Needed
- Large skillet or wok
- Mixing bowls
- Whisk
- Measuring cups and spoons
Instructions
Step 1: Prepare the Teriyaki Sauce
In a mixing bowl, whisk together soy sauce, brown sugar, honey, garlic, and ginger until the sugar is completely dissolved. This is your teriyaki base, and it’s about to make your chicken sing.
Step 2: Cook the Chicken
Heat vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they’re golden brown on all sides, about 5-7 minutes. No need to cook them through just yet; we’re going for color here.
Step 3: Thicken the Sauce
Mix cornstarch and water in a small bowl to create a slurry. Pour the teriyaki sauce into the skillet with the chicken, then add the slurry. Stir everything together and let it simmer until the sauce thickens, about 3-5 minutes.
Step 4: Garnish and Serve
Once the sauce has thickened and the chicken is cooked through, remove from heat. Garnish with sliced green onions and serve hot over your choice of base.
Tips and Tricks
For an extra layer of flavor, marinate the chicken in half of the teriyaki sauce for at least 30 minutes before cooking. If you’re in a rush, you can skip this step, but the marinade makes a noticeable difference. Always use fresh garlic and ginger for the best flavor; the powdered versions just don’t pack the same punch. If you like a bit of heat, add a teaspoon of red pepper flakes to the sauce. And remember, the sauce will continue to thicken as it cools, so don’t over-reduce it in the pan.
Recipe Variations
- Swap chicken for beef or tofu for a different protein option.
- Add pineapple chunks to the skillet for a sweet and tangy twist.
- Use maple syrup instead of honey for a deeper flavor profile.
- Throw in some bell peppers and onions for added texture and color.
- Make it spicy by adding a tablespoon of sriracha to the sauce.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work just fine, but keep an eye on them as they cook faster and can dry out more easily than thighs. Consider reducing the cooking time by a couple of minutes.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much.
Can I freeze this dish?
Yes, this teriyaki chicken freezes well. Cool it completely before transferring to a freezer-safe container. It’ll keep for up to 2 months. Thaw overnight in the fridge before reheating.
Summary
This easy teriyaki chicken recipe is a quick, flavorful solution for any meal. With a homemade sauce that beats store-bought versions hands down, it’s sure to become a staple in your recipe rotation.