Chicken Teriyaki
Say hello to your new favorite dinner: Chicken Teriyaki! This recipe combines juicy, tender chicken with a savory-sweet teriyaki sauce that's bursting with flavor. Perfectly caramelized with just the right amount of sweetness, it's the ultimate comfort dish that'll have everyone coming back for seconds. Serve it over steamed rice or noodles, and don't forget a sprinkle of sesame seeds and chopped green onions for that extra touch. Quick, easy, and absolutely delicious—Chicken Teriyaki is the weeknight winner you've been waiting for!
- 6 Boneless and Skinless Chicken Thighs
- 3 TBS Garlic Powder
- 1 TBS Onion Powder
- 2 TBS Garlic Salt
- 2 TBS Olive Oil
- 1/2 Cup Soy Sauce (Low Sodium works well too!)
- 1 TBS Sesame Oil
- 2 TBS Brown Sugar (You can adjust the amount of sweetness to your liking.)
- 2 TBS Honey (You can adjust the amount of sweetness to your liking.)
- 2 TBS Water for Cornstarch
- 2 TBS Cornstarch
- Prepare Your Chicken:
Cut your chicken into small bite size pieces.
- Season the Chicken:
Season your chicken with Garlic Salt, Garlic Powder and Onion Powder.
- Cook Chicken Thoroughly:
Heat up Olive Oil in a hot pan. Cook your chicken thoroughly making sure internal temperature reaches 165°F. Another way to tell if your chicken is cooked all the way is if all the juices from your chicken are clear. Set aside.
- Make Your Sauce:
In a sauce pan, heat up your Soy Sauce, Sesame Oil, Honey and Brown Sugar.
- Make a Slurry:
Add 2 TBS of Cornstarch to 2 TBS of COLD water and mix until there are no clumps to create a 'slurry'. Add the Slurry to the pot of remaining ingredients.
- Thicken the Sauce:
Continue to cook your sauce until it reaches a desired consistency.
- Adding it Together:
Pour your warm sauce over diced chicken. Serve over rice for a winning dish!
