Teriyaki with Sauce
Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Description
Quick and easy Teriyaki with Sauce made with tender chicken and a rich, glossy glaze. Perfect for busy weeknights and better than takeout!
Ingredients
- boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- plus 1 tablespoon low sodium soy sauce, divided
- kosher salt
- ground black pepper
- cornstarch, divided
- water
- honey
- rice vinegar
- minced garlic (about 3 cloves)
- minced fresh ginger (from about 1, 1-inch piece)
- red pepper flakes, plus additional to taste (optional)
- canola oil or a neutral cooking oil like grapeseed oil
- green onions (1/2 cup, divided)
- Steam-in bag stir fry vegetables for serving (if desired)
- Cooked brown rice for serving
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Instructions
- Place the chicken in a bowl with 1 tablespoon of the soy sauce, salt, and pepper. Stir to coat. Sprinkle 1 teaspoon of the cornstarch over the top and stir once more. Set aside.
- In a medium bowl or large liquid measuring cup, whisk together the water, honey, rice vinegar, garlic, ginger, red pepper flakes, the remaining 1/4 cup soy sauce, and 2 teaspoons cornstarch until smoothly combined. Set near the stove.
- Heat the oil in a large nonstick skillet or wok over medium-high heat. Once hot and shimmering, add the chicken in a single layer. Let cook undisturbed on the first side until deeply golden, about 2 to 3 minutes. Turn the chicken pieces and continue cooking until browned all over and cooked through, about 2 to 3 minutes more.
- Towards the end of the cooking time, steam the vegetables (if using).
- Pour in the sauce and stir to coat the chicken. Let simmer, stirring frequently, until the sauce thickens and looks sticky and glossy, about 1 to 2 minutes. Stir in about two-thirds of the green onions.
- Serve hot with rice, steamed vegetables, and a sprinkle of the remaining green onions.