Teriyaki Chicken
"This dish is all about balance. Sweet, savory, and sticky all in one bite—it’s the kind of meal that hits every craving. Teriyaki Chicken taught me a lot about patience in the pan and precision in flavor. When the sauce hits that perfect glossy finish and clings to the chicken just right, that’s when you know you did it right."
Estimated grocery cost: $10–$17 before tax
Estimated grocery costs vary by location, store, brand, and current prices. Estimates are before tax.
Ingredients
- For the Chicken
- For the Teriyaki Sauce
- For Garnish
- For the Rice
Directions
- Season the chicken lightly with salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and sear for about 4–5 minutes per side until golden and cooked through (165°F). Remove and set aside.
- In the same skillet, combine 1/2 cup of soy sauce, 1/4 cup of brown sugar, 2 tablespoons of honey, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 2 minced garlic cloves, and 1 teaspoon of grated ginger. Stir and bring to a gentle simmer.
- In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Pour it into the sauce and stir until it thickens to a glossy consistency, about 2–3 minutes.
- Return the chicken to the skillet, tossing to coat it fully in the sauce. Let it simmer for another 2–3 minutes so the flavor sinks in.
- Serve over steamed rice and finish with a sprinkle of sesame seeds and green onions.
Chef Moe’s Tip
"Let that sauce thicken just past silky but before it turns syrupy—you want it to cling, not coat heavy. If you’re using chicken breasts, don’t overcook them; pull them as soon as they’re cooked through to keep that tenderness. And for extra shine, hit it with a quick drizzle of honey right before serving."
