Ingredients
1/3 c. reduced-sodium soy sauce
1 1/2 tbsp. rice wine vinegar
1 tsp. toasted sesame oil
1 1/2 tbsp. honey
2 cloves garlic, minced
2 tsp. finely minced or grated fresh ginger
1 1/2 tsp. cornstarch
1 tbsp. vegetable oil
1 lb. boneless skinless chicken breasts, cut into 1" pieces
Kosher salt
Freshly ground black pepper
Toasted sesame seeds, for garnish
Sliced scallions, for garnish
Cooked white rice, for serving
Steamed broccoli, for serving
Preparation
Step 1Make sauce: In a medium bowl, whisk together soy sauce, rice vinegar, oil, honey, garlic, ginger, and cornstarch.Step 2Make chicken: In a large skillet over medium heat, heat oil. Add chicken to skillet and season with salt and pepper. Cook until golden and almost cooked through, about 10 minutes.Step 3Pour sauce over chicken and simmer until sauce has thickened slightly and chicken is cooked through, 5 minutes. Step 4Garnish with sesame seeds and scallions. Serve over rice with steamed broccoli.
This American-style chicken teriyaki is a little salty, a little sweet, a little sour, and has just the tiniest hint of spice from minced ginger. Serve it up with a side of steamed rice and broccoli and make your mom proud that you’re finally eating balanced, proper meals. We use chicken breasts here for ease, but you can substitute with any other type of protein: dark meat, pork, beef, or tofu. The best part? It takes just about half an hour to make. It’s important to get a nice sear on whatever protein you use–refrain from stirring to much, which prevents that tasty crust from forming, and don’t overcrowd the pan. Cook your protein in batches if your pan won’t allow for at least 1/2" of space between each piece. Got leftovers? Heat a small amount of oil in a skillet, add your chicken, and cook until warm, stirring frequently. If your sauce is too thick, add water about 1 tablespoon at a time, stirring to incorporate into the sauce. For more weeknight dinner ideas, find lots of inspo here. Made this? Let us know how it went in the comment section below!
