Create this Chinese-American favorite, teriyaki chicken, at home! Tender chicken and a sweet, tangy sauce come together to create this classic dish.
I have been trying to perfect a recipe for teriyaki chicken for a while now. I wanted the right balance of sweet and tangy, along with enough sauce to give the rice some flavor. Teriyaki chicken is always mild and sweet, making it a favorite at Chinese restaurants. I remember ordering it back when I had no idea what I would like. Since then, my palate has changed considerably to include spicy foods. But I definitely still enjoy the mild, comforting flavors of teriyaki.
Elements
Rice: The classic accompaniment to teriyaki chicken.
Chicken Breast: You could also use chicken thighs.
Canola Oil: I use canola oil when I need an oil with a high smoke point.
Low-Sodium Soy Sauce: I always use low-sodium soy sauce to control the sodium content.
Brown Sugar: Provides the sweetness of the sauce.
Apple Cider Vinegar: Gives the sauce a savory element. Rice vinegar would likely work if you don’t have apple cider vinegar.
Garlic: Adds flavor.
Sesame Oil: Makes the sauce rich and smooth.
Ginger: Gives the sauce a bright, tangy flavor.
Chicken Stock: Provides flavor and volume to the sauce.
Cornstarch: Thickens the sauce.
Sesame Seeds & Green Onions: Used to garnish the finished dish to add color and crunch. Optional if not available.
Preparation
The rice is first in the ingredient list for a reason. The teriyaki chicken is done quickly, so be sure to start the rice so it is done when the chicken is ready.
Grab a wok or a large skillet and heat the canola oil. Make sure the wok is nice and hot to sear the chicken. Add the chicken and stir-fry, stirring frequently.
Once the chicken is cooked through, reduce the heat to medium and add the sauce. Stir while the sauce heats and thickens. Add the chicken back and stir to completely coat the chicken in the sauce.
Divide the chicken over the steamed rice. Sprinkle with sesame seeds and sliced green onions. Serve immediately. I like to serve with a green veggie like broccoli.
If you love Asian-inspired recipes, check out these recipes for orange chicken and sesame chicken.
Teriyaki Chicken
Ingredients
- 2 servings white rice
- 1 boneless skinless chicken breasts cut into bite-sized pieces
- 1 Tbsp canola oil
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp brown sugar
- 1 tsp apple cider vinegar
- 1 clove garlic minced
- 1 tsp sesame oil
- ½ tsp freshly grated ginger
- 1 Tbsp low sodium chicken stock
- 1 tsp cornstarch
- sesame seeds and green onions for garnish
Instructions
- Add oil to a wok or large skillet over medium-high heat. Add the chicken breast pieces. Cook, stirring frequently until no longer pink, about 5-8 minutes. Remove the chicken and set it aside on a plate.
- In a small bowl, combine low-sodium soy sauce, brown sugar, apple cider vinegar, garlic, sesame oil, ginger, chicken stock, and cornstarch. Stir until the cornstarch is dissolved.
- Pour the sauce into the wok over medium heat and bring the sauce to a boil. Reduce the heat and stir until it starts to thicken.
- Add the chicken back to the wok or skillet and toss until coated and heated through. Season with salt and pepper to taste. Top with sesame seeds and green onions for garnish.