Homemade Teriyaki Chicken
A simple yet irresistible Asian-inspired dish featuring tender chicken strips glazed in a rich soy-ginger marinade. The cornstarch coating gives each piece a light, crispy exterior that soaks up every drop of the glossy teriyaki sauce. A crowd-pleasing weeknight dinner the whole family will love.
🛒 Ingredients
4 servings
- 500 g (1.1 lb) chicken breast
- 1 tsp freshly grated ginger
- 3 tbsp soy sauce
- 2 tbsp rice wine or dry white wine
- 1 tsp sugar
- 2 tbsp cornstarch
- 100 ml (7 tbsp) vegetable oil
- Sesame seeds to garnish (optional)
- Sliced spring onions for serving (optional)
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Directions
- 1
Slice the chicken breast into strips about 2 cm (¾ inch) wide.
- 2
In a bowl, whisk together the soy sauce, rice wine, grated ginger, and sugar until the sugar fully dissolves.
- 3
Add the chicken strips to the marinade and toss well to coat. Cover with plastic wrap and refrigerate for 30 minutes.
- 4
Lift the chicken out of the marinade, letting any excess drip off. Reserve the marinade in a separate bowl.
- 5
Coat the chicken strips evenly in cornstarch, shaking off any excess.
- 6
Heat the oil in a wok or large non-stick skillet over high heat. Sear the chicken on all sides until golden brown.
- 7
Pour the reserved marinade into the pan and reduce the heat to medium. Simmer, stirring occasionally, until the chicken is cooked through and the sauce has reduced to a sticky, shiny glaze, about 5–7 minutes.
- 8
Serve immediately, garnished with sesame seeds and spring onions, alongside steamed rice or sautéed noodles.
💡 Chef's Tip
Stir a tablespoon of honey into the marinade for extra shine and a subtle caramel note. Boneless chicken thighs work beautifully here too — they stay juicier than breasts during the high-heat sear.
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Same category — Poultry
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