Easy Teriyaki Chicken

Sticky, glossy, and absolutely crave-worthy—this Easy Teriyaki Chicken delivers restaurant-quality flavor with minimal effort, making it the perfect centerpiece for a weekend feast that feels far more impressive than the time you'll spend cooking it.

Ingredients:

• 1.5 kg chicken thighs or breasts, cut into bite-sized pieces
• 100 ml soy sauce
• 60 ml mirin (or honey)
• 3 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp cornstarch mixed with 3 tbsp water
• 2 tbsp vegetable oil
• 2 spring onions, sliced
• 2 tbsp sesame seeds

Method:

1. Heat oil in a large skillet or wok over medium-high heat. Work in batches to sear chicken pieces until golden, about 3–4 minutes per side. Set aside.
2. In the same pan, add garlic and ginger, stirring for 30 seconds until fragrant.
3. Pour in soy sauce, mirin, and rice vinegar. Bring to a simmer.
4. Return chicken to the pan and cook for 8–10 minutes until cooked through, stirring occasionally.
5. Stir the cornstarch mixture and pour into the sauce, stirring constantly until thickened, about 2 minutes.
6. Serve over steamed rice, garnished with spring onions and sesame seeds.

Full recipe at Budget Bytes →

Chef's tip: Don't skip searing the chicken first—those caramelized edges create incredible depth, and the sauce will cling beautifully to them rather than sliding off.