Description
Teriyaki chicken is a quick easy chicken stir fry that is delicious, flavorful, healthy, and better and faster than takeout. Perfect for busy weeknights.
Ingredients
- 2 pounds chicken breast or chicken thighs, boneless and skinless
- 1 tablespoon vegetable oil
- 1/3 cup soy sauce
- 1 tablespoon dark soy sauce (optional, for darker teriyaki sauce)
- 1/4 cup brown sugar
- 1 teaspoon fresh ginger, grated
- 1 teaspoon garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar or mirin
- 1/2 tablespoon cornstarch
- 1 teaspoon white sesame seeds (optional, for garnish)
- 1 tablespoon green onion, finely chopped (optional, for garnish)
Instructions
- Use a paper towel to pat the chicken completely dry. Cut the chicken into a 1.5-inch cubes, and set aside on a plate.
- Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add chicken and sauté until golden brown on all sides, about 5-6 minutes. Drain the excess oil from the pan.
- In a small mixing bowl, whisk together soy sauce, sugar, ginger, garlic, sesame oil, rice vinegar, and cornstarch until smooth.
- Stir in the sauce mixture and toss well to coat the chicken evenly. Continue to cook over medium heat for 3-4 minutes until thickened to a desired consistency, stirring constantly.
- Garnish with sesame seeds and green onions and serve warm over a bowl of steamed rice, fried rice, or noodles.
How to Cook in the Instant Pot:
- In a small mixing bowl, whisk together soy sauce, sugar, ginger, garlic, sesame oil, and rice vinegar until well combined.
- Add chicken and sauce mixture into the instant pot and mix well. Put the lid on and switch to pressure cooking mode on manual High. Seal the lid (the steam release knob must be turned to the sealed position) and let the teriyaki chicken pressure cook until tender, about 8 minutes. Once the time is up, you can let the instant pot slowly release the pressure, about 15 minutes or quick release the remaining pressure by turning the steam release valve to the venting position.
- In a small mixing bowl, whisk together cornstarch with 1 tablespoon water until dissolved.
- Remove the lid and turn on the Sauté function on high on the Instant Pot. Pour in the cornstarch mixture and continue to cook for 3-4 minutes until the sauce thickens to a desired consistency, stirring constantly.
Notes
How to customize: You can also customize chicken teriyaki by cooking it along with some vegetables. Some of my favorites to add in to this chicken stir fry are broccoli, mushrooms, and carrots. If adding a lot of veggies, you may need to double the amount of sauce you are adding.
How to store: Keep leftover teriyaki chicken in an airtight container in the fridge for up to 3-4 days. This recipe is a great one to portion out into meal prep containers with some fried rice for lunches throughout the week.
How to reheat teriyaki chicken: You can reheat teriyaki chicken in the microwave or stovetop. To reheat on the stovetop, heat over medium-low heat, stirring frequently. If needed, add water to thin out the glaze a bit. Alternately, reheat teriyaki chicken in the microwave on medium-low heat in 20-second intervals, stirring in between, until warmed through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Chicken
- Method: Stovetop
- Cuisine: Asian