Description
Learn how to make Teriyaki Chicken with a handful of simple ingredients and in about 30 minutes. This sweet and savory recipe is even better than takeout and leaves everyone asking for seconds!
Ingredients
Scale
- 1 1/2 Tbsp. all-purpose flour
- 3/4 cup cold tap water
- 1/4 cup low-sodium soy sauce
- 2 Tbsp. honey
- 2 Tbsp. light brown sugar
- 1 1/2 lbs. boneless, skinless chicken thighs (6-8 pieces), cut into roughly 1 1/2” cubes, some excess fat trimmed
- 1–2 Tbsp. avocado oil
- 3/4 tsp. kosher salt
- 2 garlic cloves, minced
- 1 tsp. fresh ginger, grated on Microplane
- 2 scallions, thinly sliced, green parts only
- 1/2 tsp. toasted sesame oil, optional
- Cooked white rice, for serving, optional
- Black pepper, to taste
Instructions
- To make the sauce: In a small saucepan, whisk together the flour with ¼ cup of the water until dissolved. Add the remaining ½ cup water, soy sauce, honey, and brown sugar and whisk until well combined.
- Place the saucepan over medium heat. When it begins to bubble around the edges, immediately reduce the heat to low and simmer for about 1 minute or until the sauce begins to thicken. Turn off the heat and set the pot aside.
- To make the chicken: In a mixing bowl, toss the chicken with salt and season with black pepper, to taste. Heat avocado oil in a large non-stick skillet over medium-high heat. When the oil is hot, add the chicken and cook for 12-15 minutes or until fully cooked through (registering at least 165°F on an instant meat thermometer), mixing occasionally.
- Reduce the heat to medium. Add the minced garlic and ginger and cook until fragrant, about 30 seconds, mixing constantly.
- Give the teriyaki sauce a quick whisk then pour the sauce over the cooked chicken, tossing to combine. Cook for about 1-2 minutes or until the chicken is well coated. Reduce the heat to low if needed. Be careful not to simmer for too long or the sauce will reduce too much!
- Turn off the heat and garnish with scallions and sesame oil, if desired. Serve with cooked rice or other cooked grain.
Notes
- Make it Gluten-Free: You can use tamari sauce instead of soy sauce. Feel free to use cornstarch in place of flour or GF flour. I like Bob’s Red Mill 1 to 1 Gluten Free Baking Flour.
- Serving Size: This recipe should serve about 4 people, especially if you’re serving it with cooked white rice or another side dish. If serving with smaller portions or as part of a larger meal with additional sides, it could stretch to 5 servings.
- Leftovers: Refrigerate in an airtight container for up to 4 days. They are excellent reheated to serve the next day!
Nutrition
- Serving Size: 6 oz.
- Calories: 313
- Sugar: 14 g
- Sodium: 817.3 mg
- Fat: 10.6 g
- Carbohydrates: 18.2 g
- Protein: 35.1 g
- Cholesterol: 159.8 mg