Simple Teriyaki chicken recipe
Ingredient
Chicken breasts: use boneless skinless. Chicken thighs will work great too, just cook a little longer.
Olive oil: Vegetable oil can be used here as well.
Low-sodium soy sauce: You can also use 2 1/2 Tbsp standard soy sauce with 1 1/2 Tbsp water.
Honey: If you don’t have this you can use more brown sugar.
Brown sugar: Use light brown sugar, dark would be fine or even granulated sugar.
Rice vinegar: Apple cider vinegar will work well too. Even lemon juice can be used in a pinch.
Sesame oil: Has a bold flavor, so a little goes a long way.
Ginger: Fresh is best, but if you must 1/2 tsp dried ginger could be used.
Garlic: Again fresh is better, but 1 tsp dried granulated will work.
Cornstarch: Helps thicken the sauce so it is critical to the recipe. Arrowroot starch could be substituted.
Sesame seeds and green onions: Optional garnishes. Add them if preferred.
Cooking the chicken
Heat oil in a large non-stick skillet or wok.
Add chicken and let cook (giving space between pieces) until slightly browned on the bottom then flip chicken pieces over and cook through.
While the chicken is cooking whisk together the teriyaki sauce mixture.
Pour sauce into the skillet once the chicken is nearly finished cooking, and let the sauce cook and simmer until thickened.
Easy as that! Serve it warm over brown or white rice with steamed veggies.
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