Sweet Teriyaki Chicken
A delightful dish that marries savory and sweet flavors, making it a favorite among many for its satisfying taste and ease of preparation.
Ingredients
For the Chicken
- 4 pieces Chicken Breasts, boneless and skinless Tender and juicy—perfect for absorbing flavors.
For the Marinade
- 1/2 cup Soy Sauce The heart of teriyaki sauce, bringing saltiness and depth.
- 1/4 cup Brown Sugar Infuses sweetness that balances the savoriness.
- 2 tablespoons Honey Adds a natural sweetness and sticky texture.
- 2 tablespoons Rice Vinegar Provides tang and brightness to the sauce.
- 2 cloves Garlic, minced Enhances flavor complexity.
- 1 tablespoon Ginger, grated Offers a warm, spicy note.
- 1 tablespoon Sesame Oil Brings nuttiness that elevates the dish.
- 1 tablespoon Cornstarch, optional To thicken the sauce for a more luxurious texture.
For Garnish
- none Sesame Seeds Adds a delightful crunch.
- 2 pieces Green Onions, chopped For freshness and a pop of color.
Instructions
Preparation
- In a bowl, combine soy sauce, brown sugar, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Whisk together until the sugar dissolves, creating a fragrant marinade.
- Place chicken breasts in a sealed plastic bag or shallow dish and pour the marinade over them. Let it marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator.
Cooking
- Heat a non-stick skillet over medium-high heat. Remove chicken from the marinade (keeping leftover marinade) and add the chicken to the pan. Cook for about 5-7 minutes per side, or until the chicken is golden brown and cooked through.
- In the same skillet, pour the reserved marinade and bring it to a simmer. If desired, mix cornstarch with a tablespoon of water, then add it to the simmering sauce to thicken. Cook for about 2-3 minutes until the sauce is glossy.
Serving
- Slice the cooked chicken and drizzle with the teriyaki sauce. Sprinkle with sesame seeds and chopped green onions.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to maintain moisture. Avoid skipping the cornstarch for a luscious sauce texture.