Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts
- 2 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 2 tbsp rice vinegar
- ¼ cup water
- 1 tsp fresh ginger, minced
- 1 tsp garlic, minced
- 1 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Cut chicken into bite-sized pieces and mince the garlic and ginger.
- Heat a skillet over medium-high heat; add vegetable oil.
- Season chicken with salt and pepper; cook for about 5–7 minutes until golden brown.
- Pour the teriyaki sauce (soy sauce, honey, vinegar, water, ginger, garlic) over the chicken; stir to coat.
- Reduce heat to low; simmer for 2–3 minutes.
- Mix cornstarch with water to create a slurry; add to pan while stirring until thickened (about 2 minutes).
- Remove from heat; garnish with sesame seeds and chopped green onions.
- Serve hot over steamed rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 390
- Sugar: 12g
- Sodium: 530mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 90mg