Teriyaki Chicken Recipe with Homemade Sticky Sauce
This easy Teriyaki Chicken recipe is made with a homemade sticky sauce and comes together in just 30 minutes. A perfect weeknight dinner for the whole family.
Ingredients
- 2 1/4 cups water, divided
- 1/4 cup apple cider vinegar
- 1/2 cup brown sugar, packed
- 1/2 cup soy sauce
- 2 tsp sesame oil
- 3 tsp garlic, powder or minced
- 1 tsp ginger powder or grated
- 3 tbsp cornstarch
- 3 tbsp olive oil
- 3-4 chicken breasts, cut into bite-sized pieces or chicken thighs
Instructions
Make the Teriyaki Sauce
- In a medium saucepan, add 2 cups of water, apple cider vinegar, brown sugar, soy sauce, sesame oil, garlic, and ginger. Whisk everything together and bring to a gentle simmer over medium heat for about 2-3 minutes.
- In a small bowl, whisk together the remaining ¼ cup water with the cornstarch until smooth. Slowly pour the cornstarch mixture into the saucepan while whisking. Continue to cook for 5 minutes, stirring constantly, until the sauce thickens. Remove from heat and set aside.
Cook the Chicken
- Heat a large skillet over medium-high heat and add olive oil. Once the oil is hot, add the chicken. As the chicken cooks, stir occasionally to ensure even browning and cooking throughout.
- Cook for 5 minutes and add about 1 cup of the chicken teriyaki sauce to the chicken in the skillet. Cook the chicken completely for 5-10 minutes, allowing the sauce to thicken even more.
- Serve the teriyaki chicken over white rice, spooning the extra teriyaki sauce over the top. Finish with a sprinkle of sesame seeds and sliced green onions, if desired.
Notes
Storage and Reheating Instructions
To Store:
Store any leftover and cooled teriyaki chicken into an airtight container in the refrigerator for up to 4 days.
To Reheat:
Reheat the teriyaki chicken in a large skillet over medium heat until warmed through. Add a splash of water to help loosen the sauce if needed. Alternatively, you can also reheat in the microwave in 30–60 second intervals, stirring in between, until hot.