Easy Teriyaki Chicken

This glossy, caramelized chicken hits that perfect balance of salty, sweet, and savory—and it comes together faster than you can say "weeknight win." Serve it over rice with a handful of green onions, and you've got a restaurant-quality dinner without the stress.

Ingredients:

• 1.5 lbs chicken breast or thigh, cubed or sliced
• 3 tablespoons soy sauce
• 2 tablespoons mirin (or honey)
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon oil
• 2 teaspoons cornstarch mixed with 2 tablespoons water
• Sesame seeds and green onions for garnish

Method:

1. Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 6–8 minutes. Remove and set aside.
2. In the same skillet, add garlic and ginger, stirring for 30 seconds until fragrant.
3. Whisk together soy sauce, mirin, vinegar, and brown sugar. Pour into the skillet and bring to a simmer.
4. Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and turns glossy.
5. Return chicken to the skillet, tossing to coat. Cook for another minute to warm through.
6. Serve over rice, topped with sesame seeds and sliced green onions.

Full recipe at Budget Bytes →

Chef's tip: Don't skip the cornstarch slurry—it transforms a thin glaze into that irresistible clingy sauce that makes every grain of rice shine.