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teriyaki chicken recipe delight

Sweet & Savory Teriyaki Chicken

This perfectly balanced teriyaki chicken delivers a harmonious blend of sweet and savory flavors. Thin-sliced chicken absorbs the marinade beautifully while the sauce achieves that signature glossy consistency that clings to each piece. A restaurant-quality dish that comes together with simple pantry ingredients.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 3 hours
Servings: 4 people
Course: Main Course
Cuisine: Japanese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • ½ tablespoon cornstarch
  • ¾ cup water
  • ½ cup soy sauce preferably Japanese or naturally brewed
  • ¾-1 cup brown sugar adjust to preferred sweetness
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon ground ginger
  • 1 tablespoon vegetable oil
  • 1½ pounds boneless, skinless chicken breasts cut into thin pieces
  • Rice for serving

Equipment

  • Skillet or wok
  • Mixing bowl
  • Whisk

Method
 

  1. In a bowl, whisk together water, soy sauce, brown sugar, garlic powder, and ground ginger until sugar completely dissolves.
  2. Divide the marinade in half. Pour one half over the thinly sliced chicken in a container or zip-top bag.
  3. Refrigerate the chicken to marinate for 2-3 hours, turning once halfway through for even flavor distribution.
  4. While chicken marinates, take the remaining half of the marinade and stir in the cornstarch until smooth.
  5. Bring this cornstarch mixture to a boil over medium-high heat, stirring constantly until it thickens slightly. Allow to cool to room temperature.
  6. When ready to cook, drain the chicken, reserving just 2 tablespoons of the used marinade and discarding the rest.
  7. Heat vegetable oil in a skillet or wok over medium-high heat. Add the chicken pieces.
  8. Stir-fry until chicken is almost cooked through, about 5-6 minutes.
  9. Add the reserved 2 tablespoons of marinade and continue stir-frying until chicken is fully cooked and coated with a shiny glaze.
  10. Serve teriyaki chicken over hot rice with the cooled teriyaki sauce on the side for drizzling.

Notes

For a more complex flavor profile, substitute fresh minced garlic and ginger for the powdered versions. You can also add vegetables like broccoli, bell peppers, or snap peas during the final cooking stage for a complete meal. This dish pairs beautifully with steamed jasmine rice, a cucumber salad, or Hawaiian-style macaroni salad for contrast.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when chilled; thin with a splash of water when reheating if needed.