Stovetop teriyaki chicken is tender, out-of-this-world delicious, and so easy to make. Serve it alongside rice and veggies for a filling meal that’s even tastier than takeout.
Prep Time: 5 minutesmins
Cook Time: 10 minutesmins
Total Time: 15 minutesmins
Servings: 6
Ingredients
For the Sauce:
2TBcornstarch, stirred/fully dissolved in 2 TB water
In a saucepan, combine all sauce ingredients. Use a hand whisk to stir thoroughly, ensuring there is no trace of undissolved cornstarch left. Turn heat to medium and cook, stirring, until sauce bubbles and thickens. Taste and add more sugar, if desired. Sauce will continue to thicken as it sits. Set aside.
Thoroughly dry each piece of chicken with paper towels (this step is important to ensure chicken browns in the pan, rather than steams.) Cut chicken into 1/2-inch pieces.
In a heavy large pan, heat oil on medium high until very hot. Add chicken and arrange in an even layer in pan. Let cook undisturbed for 2 minutes, or until bottom of chicken pieces are browned. Stir and cook just until chicken is no longer pink in center, about 2 more minutes. Remove from heat.
Spoon desired amount of sauce over chicken and stir to coat. Garnish with scallions and sesame seeds, if desired. Serve with remaining sauce.
We highly recommend using thigh meat, as it tends to remain tender even when accidentally overcooked. However, you may also use 3 boneless, skinless chicken breasts (take care not to overcook chicken breast meat.)
For even browning and heat distribution, we use a large All Clad. As it's not non-stick, be sure to use enough oil.
To keep this dish gluten-free, be sure your teriyaki sauce is certified gluten-free.
See original article for serving suggestions.
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