20-Minute Teriyaki Chicken at home
- Yield 2
- Prep 8 minutes
- Cook 12 minutes
- Total 20 minutes
20-Minute Teriyaki Chicken at home is a chicken recipe on Avoteb. The yield on the card is 2. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 2 servings
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- salt and pepper
- 1 tablespoon peanut oil (or any cooking oil)
- 1 batch teriyaki sauce (see below)
- optional toppings: toasted sesame seeds, thinly-sliced green onions
- 1 clove garlic, peeled and minced
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons mirin (sweet rice wine)
- 2 tablespoons rice wine vinegar
- 1 tablespoon cornstarch
- 1/2 teaspoon sesame oil
- 1/4 teaspoon ground ginger
Method
Salt the chicken with a few generous pinches of salt and pepper. Keep nearby.
In a large saute pan or wok, heat oil over medium-a hot burner. Tip in chicken and saute, stirring occasionally, until the chicken is cooked through and no longer pink on the inside.
While that cooks, as the chicken is cooking, prepare your teriyaki sauce.
Once the chicken is ready to go, pour the teriyaki sauce over it, then toss to combine until the chicken is evenly coated. Continue cooking until the sauce reaches a let it bubble gently and thickens.
Lift from heat, and serve while it is hot, garnished with skippable toppings if desired.
Beat all ingredients together until combined.
