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Easy Sticky Teriyaki Chicken for Weeknights

Close-up of bite-sized pieces of Sticky Teriyaki Chicken Easy Weeknight Meal coated in a thick, glossy sauce.
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Make this simple, sticky teriyaki chicken quickly for a satisfying weeknight dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1/2 cup soy sauce (low sodium preferred)
  • 1/2 cup water
  • 1/4 cup brown sugar, packed
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

Instructions

  1. Pat the chicken pieces dry with paper towels.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. In the same skillet, combine the soy sauce, 1/2 cup water, brown sugar, rice vinegar, ginger, garlic, and sesame oil. Bring the mixture to a simmer, stirring until the sugar dissolves.
  4. In a small bowl, whisk together the cornstarch and 3 tablespoons of cold water until smooth to create a slurry.
  5. Pour the cornstarch slurry into the simmering sauce, whisking constantly. Continue to cook for 1-2 minutes until the sauce thickens significantly and becomes glossy.
  6. Return the cooked chicken to the skillet. Toss to coat the chicken completely in the sticky teriyaki glaze. Cook for 1 minute more until the chicken is heated through.
  7. Serve immediately over steamed rice with a side of steamed broccoli.

Notes

  • For extra stickiness, let the sauce simmer for an extra minute after adding the slurry until it coats the back of a spoon heavily.
  • Use chicken thighs for juicier results.
  • Garnish with sesame seeds or sliced green onions before serving.

Nutrition

Find it online: https://cookerycourier.com/sticky-teriyaki-chicken-easy-weeknight-meal/