Simple Teriyaki Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
3 tablespoons olive oil
02 -
3 tablespoons cornstarch
03 -
Fresh ground black pepper to your liking
04 -
1/2 teaspoon garlic powder
05 -
2 chicken breasts, diced into bite-sized chunks
→ Sauce
06 -
1 tablespoon cornstarch
07 -
1/2 cup water
08 -
2 tablespoons soy sauce
09 -
3 tablespoons mirin (a sweet rice wine)
10 -
2 cloves garlic, finely chopped
11 -
1 teaspoon fresh ginger, grated
12 -
1/4 cup packed brown sugar
13 -
1 teaspoon rice vinegar
→ Toppings and Sides
14 -
Cooked white rice
15 -
Green onions, finely sliced
16 -
Toasted sesame seeds
# Instructions:
01 -
Dump brown sugar, ginger, garlic, mirin, soy sauce, vinegar, water, and cornstarch into a bowl. Give it a good whisk till smooth, then leave it nearby.
02 -
Throw chicken in a bowl, sprinkle with garlic powder and black pepper. Mix it up, then toss in the cornstarch and stir until it’s coated evenly.
03 -
In a skillet on medium-high, heat 2 tablespoons of oil. Fry half the chicken chunks for about 4 minutes on one side, then flip and go another 3-4 minutes until they're golden and cooked (165°F inside). Move them to a plate.
04 -
Pour the last tablespoon of oil into the pan to cook the other half of the chicken. Use the same method till they're done and golden brown.
05 -
Toss all the chicken back into the pan. Pour in the sauce and let it bubble up while stirring for a minute or so, until the sauce thickens and clings to every piece.
# Notes:
01 -
Frozen ginger grates like a dream! Store it in the freezer for easy prep.
02 -
You can grab mirin in most grocery stores where the Asian items are. Kikkoman's a solid pick.
03 -
To make sesame seeds tastier, toast them in a dry pan until they turn darker and smell nutty.