Chicken Teriyaki
A sweet and salty glazed chicken with Japanese inspired flavors. Ready in 20 minutes!
Servings: 6
Ingredients
- 2 - 2 1/2 pounds of boneless skinless chicken breasts or thighs, thinly sliced
- salt and black pepper
- neutral oil
- 1 1/4 cups of chicken stock or water
- 3 tablespoons of cornstarch
- 1/2 cup of soy sauce
- 1/2 cup of brown sugar, packed
- 1/4 cup of honey
- 1 teaspoon of ginger paste (or 1/2 teaspoon of ground ginger)
- 2 teaspoons of garlic, minced (or 1 teaspoon of garlic powder)
- white sesame seeds
- spring onions, thinly sliced
Instructions
- Place a large skillet over medium heat and add a few tablespoons of a neutral oil
- Thinly slice about 2 pounds of boneless skinless chicken and season generously with salt and black pepper
- Cook the chicken for 4-5 minutes, stirring occasionally, until it has cooked through and is beginning to brown a bit
- While the chicken is cooking, whisk 3 tablespoons of cornstarch, 1/2 cup of soy sauce, 1/2 cup of packed brown sugar, 1/4 cup of honey, 1 teaspoon of ginger paste (or 1/2 teaspoon of ground ginger) and 2 teaspoons of garlic, minced (or 1 teaspoon of garlic powder) into 1 1/4 cups of chicken stock or water until fully combined
- Once the chicken is cooked through, add the sauce and mix until evenly distributed
- Simmer the sauce, stirring occasionally, until thickened and sticky
- Serve garnished with sesame seeds and thinly sliced spring onions with fluffy rice and steamed veggies