In traditional Japanese culture, teriyaki is more of a cooking method than an actual dish, where fish is broiled or grilled with a glaze of soy sauce, mirin, and sugar, and then basted with that sauce while cooking. Fish is most common in Japan, where poultry and red meat are used in Western cultures. Sesame seeds are not found in traditional Japanese Teriyaki, but are a common additional in Western versions of this dish.
PREP TIME: 5 MINUTES
COOK TIME: 15 MINUTES
TOTAL TIME: 20 MINUTES
1 tablespoon cornstarch
1/4 cup brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/2 cup soy sauce
1/4 cup rice vinegar
2 cloves minced garlic
2 pounds diced boneless skinless chicken breasts
2 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon black pepper
- In a small mixing bowl, whisk together cornstarch, brown sugar, ginger, and red pepper flakes. Whisk in soy sauce, rice vinegar, and garlic. Set aside.
- Heat a large heavy skillet over medium-heat. Add in vegetable oil and heat 30-60 seconds. Add in chicken and season with salt and pepper. Cook chicken 8 to 10 minutes until golden and cooked through to an internal temperature of 165 degrees Fahrenheit.
- Pour teriyaki sauce in with the chicken and bring to a simmer until sauce is thickened, about 2 to 3 minutes. Serve hot.
SERVING SUGGESTION: Serve with steamed broccoli and cooked rice. Garnish with sliced green onion or sesame seeds if desired.
VARIATION: Use boneless skinless chicken thighs instead! Simply add a few minutes to the cooking time.
SLOW COOKER INSTRUCTIONS: Use whole chicken breasts or boneless skinless chicken thighs instead of diced. Place chicken directly into a slow cooker. Do not use oil. Season with salt and pepper. Make sauce and pour directly over chicken. Cover and cook on low for 6 hours or high for 4 hours.