Description
A warm, satisfying dish featuring tender chicken coated in a savory sweet teriyaki sauce, perfect for fall gatherings.
Ingredients
- 1 pound of chicken breast, cut into bite-sized pieces
- 1/4 cup of soy sauce (or a gluten-free alternative)
- 1/4 cup of sugar
- 2 tablespoons of rice vinegar
- 1 tablespoon of sesame oil
- 2 cloves of garlic, minced
- 1 teaspoon of grated ginger
- 1 tablespoon of cornstarch mixed with 2 tablespoons of water
- Sesame seeds for garnish
- Chopped green onions for garnish
Instructions
- Marinate the chicken: In a bowl, mix soy sauce, sugar, rice vinegar, sesame oil, garlic, and ginger. Add the chicken pieces, making sure they are well-coated. Cover and marinate for at least 15 minutes, or longer if time allows.
- Cook the chicken: Heat a large skillet over medium-high heat. Remove the chicken from the marinade, shaking off excess. Add the chicken to the skillet and cook until browned, about 5-7 minutes.
- Make the sauce: In the same skillet, pour in the reserved marinade. Bring it to a simmer, and stir in the cornstarch mixture. Allow the sauce to thicken, continuously stirring for a few minutes.
- Serve it up: Once the chicken is nicely coated in the thick teriyaki sauce, serve it over rice or stir-fried vegetables. Sprinkle with sesame seeds and chopped green onions for garnishing.
Notes
Use fresh ingredients for the best flavor and allow longer marination for enhanced taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese