Chicken Teriyaki Sticky Sauce (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 ¼ pounds boneless skinless chicken thighs or breasts, cut into bite-sized pieces
02 -
¼ cup plus 1 tablespoon low sodium soy sauce, divided
03 -
¼ teaspoon kosher salt
04 -
¼ teaspoon ground black pepper
05 -
3 teaspoons cornstarch, divided
06 -
¼ cup water
07 -
3 tablespoons honey
08 -
1 tablespoon rice vinegar
09 -
1 tablespoon minced garlic (about 3 cloves)
10 -
1 tablespoon minced fresh ginger (from about 1, 1-inch piece)
11 -
¼ teaspoon red pepper flakes, plus additional to taste (optional)
12 -
1 tablespoon canola oil or a neutral cooking oil like grapeseed oil
13 -
3 chopped green onions (1/2 cup, divided)
→ Optional Ingredients
14 -
Steam-in bag stir fry vegetables for serving (if desired)
15 -
Cooked brown rice for serving
# Instructions:
01 -
Place the chicken in a bowl with 1 tablespoon of the soy sauce, salt, and pepper. Stir to coat. Sprinkle 1 teaspoon of the cornstarch over the top and stir once more. Set aside.
02 -
In a medium bowl or large liquid measuring cup, whisk together the water, honey, rice vinegar, garlic, ginger, red pepper flakes, the remaining 1/4 cup soy sauce, and 2 teaspoons cornstarch until smoothly combined. Set near the stove.
03 -
Heat the oil in a large nonstick skillet or wok over medium-high heat. Once hot and shimmering, add the chicken in a single layer. Let cook undisturbed on the first side until deeply golden, about 2 to 3 minutes. Turn the chicken pieces and continue cooking until browned all over and cooked through, about 2 to 3 minutes more.
04 -
Towards the end of the cooking time, steam the vegetables (if using).
05 -
Pour in the sauce and stir to coat the chicken. Let simmer, stirring frequently, until the sauce thickens and looks sticky and glossy, about 1 to 2 minutes. Stir in about two-thirds of the green onions.
06 -
Serve hot with rice, steamed vegetables, and a sprinkle of the remaining green onions.
# Notes:
01 -
To store the dish, refrigerate chicken teriyaki in an airtight container for up to 4 days.
02 -
Reheat leftovers in a skillet over medium-low heat or in the microwave.
03 -
Freeze chicken teriyaki in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.