Chicken Teriyaki
Quick honey-soy chicken teriyaki stir-fry, finished with green onions and served over steamed vegetables and brown rice if desired.
Servings: 4 servings
Ingredients
Ingredients
- 1 1/4 poundsboneless skinless chicken thighs or breastscut into bite-sized pieces
- 1/4 cupplus 1 tablespoon low sodium soy sauce divided
- 1/4 teaspoonkosher salt
- 1/4 teaspoonground black pepper
- 3 teaspoonscornstarchdivided
- 1/4 cupwater
- 3 tablespoonshoney
- 1 tablespoonrice vinegar
- 1 tablespoonminced garlicabout 3 cloves
- 1 tablespoonminced fresh gingerfrom about 1 1-inch piece
- 1/4 teaspoonred pepper flakesplus additional to taste optional
- 1 tablespooncanola oil or similar neutral cooking oilsuch as grapeseed oil
- 3 chopped green onions1/2 cup divided
- Steam-in bag stir fry vegetablesfor serving if desired
- Cooked brown ricefor serving seeInstant Pot Brown Rice
Instructions
Instructions
- Place the chicken pieces in a bowl with 1 tablespoon soy sauce, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Stir to coat. Sprinkle 1 teaspoon of the cornstarch over the chicken and stir once more. Set aside.
- In a medium bowl or large liquid measuring cup, whisk together 1/4 cup water, 3 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon minced garlic, 1 tablespoon minced fresh ginger, 1/4 teaspoon red pepper flakes, the remaining 1/4 cup soy sauce, and the remaining 2 teaspoons cornstarch until smooth. Set the sauce mixture near the stove.
- Heat 1 tablespoon canola oil (or other neutral oil) in a large nonstick skillet or wok over medium-high heat until the oil is hot and shimmering.
- Add the chicken to the skillet in a single layer. Let cook undisturbed on the first side until deeply golden, about 2 to 3 minutes. Turn the chicken pieces and continue cooking until browned all over and cooked through, about 2 to 3 minutes more.
- Toward the end of the chicken cooking time, steam the vegetables in their bag according to package directions, if using.
- Pour the prepared sauce into the skillet with the chicken and stir to coat. Bring to a simmer and cook, stirring frequently, until the sauce thickens and becomes sticky and glossy, about 1 to 2 minutes.
- Stir in about two-thirds of the chopped green onions. Remove from heat.
- Serve the chicken teriyaki hot over cooked brown rice, with the steamed vegetables if desired, and sprinkle the remaining green onions on top. Add additional red pepper flakes to taste, if desired.
Equipment
- large nonstick skillet or wok
- Bowl
- Measuring Cup
- Spatula
Notes
TO STORE: Refrigerate chicken teriyaki in an airtight storage container for up to 4 days.
TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze teriyaki chicken in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze teriyaki chicken in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.