Follow my lead and file this recipe under dinners to make when you need something fast and easy that the whole family will devour, and no one has it in them to wait for delivery to arrive. In 20 minutes you'll be tucking into a nostalgic, takeout-inspired chicken dinner blanketed in a sticky-sweet teriyaki sauce.
Chicken Teriyaki: Watch the Video
A Quick Homemade Teriyaki Sauce from the Pantry
Forget that bottle of super-salty teriyaki sauce on the grocery store shelf — it's actually easier than you might think to make a version at home that's even better than the bottled stuff. Best of all, it comes together with pantry ingredients you likely already have.
That signature salty-sweet flavor comes together with a mix of soy sauce (or tamari if you want to keep it gluten-free), rice vinegar, and honey, plus garlic and fresh ginger for a kick, and a little cornstarch to help the sauce thicken to that irresistibly sticky texture you expect.
Prep time: 5 minutes to 10 minutes ; cooking time: 12 minutes
tamari or soy sauce
finely grated fresh ginger
1 1/2 pounds
boneless, skinless chicken breasts, cut into 1-inch pieces
canola or vegetable oil
Cooked white rice and steamed broccoli, for serving
Whisk the tamari, water, vinegar, honey, cornstarch, ginger, and garlic together in a medium bowl until the cornstarch is dissolved; set aside.
Pat the chicken dry with paper towels, then season with the salt. Heat the oil in a 12-inch nonstick skillet over medium-high until shimmering. Add the chicken in a single layer and cook, turning occasionally, until golden brown all over, 5 to 7 minutes.
Whisk the sauce once more, then pour into the skillet. Bring to a boil, reduce the heat, and simmer until the chicken is cooked through and the sauce has thickened, about 5 minutes more. Serve with rice and broccoli.
Storage: Leftovers will keep in a covered container in the refrigerator for up to 4 days.