Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup soy sauce
- 1/4 cup mirin (sweet rice wine)
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
Instructions
- Step 1: In a medium bowl, whisk together soy sauce, mirin, brown sugar, cornstarch, ginger, and garlic.
- Step 2: Add the chicken to the bowl and toss to coat evenly in the teriyaki marinade. Let it marinate for at least 15 minutes, or up to 30 minutes in the refrigerator for more intense flavor.
- Step 3: Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Step 4: Add the marinated chicken to the hot skillet and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, about 5-7 minutes.
- Step 5: Serve the teriyaki chicken over rice, noodles, or with your favorite vegetables.
Notes
- Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or skillet, adding a splash of water or broth if needed to prevent dryness.
- Serve this delicious teriyaki chicken over a bed of fluffy white rice and steamed broccoli for a complete and satisfying meal.
- For extra depth of flavor, marinate the chicken overnight – the longer it sits, the more tender and flavorful it becomes!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American