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Homemade Teriyaki Chicken (No Alcohol)

A quick and flavorful homemade teriyaki chicken dish that is perfect for weeknight dinners, featuring tender chicken coated in a rich, savory-sweet sauce.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Teriyaki Sauce
  • 1/4 cup low sodium soy sauce For that essential umami flavor
  • 2 tablespoons honey Or brown sugar for sweetness
  • 1 tablespoon rice vinegar For a light tanginess
  • 1 tablespoon sesame oil Adds a rich, nutty flavor
  • 2 cloves garlic, minced For aromatic depth
  • 1 teaspoon ginger, grated Because ginger makes everything better
  • 1 tablespoon cornstarch For thickening the sauce
  • 1/4 cup water To mix with cornstarch
For the Chicken
  • 1 lb chicken breast Cut into bite-sized pieces for quick cooking
For Garnish
  • Sesame seeds and green onions Optional, for presentation

Method
 

Preparation of Sauce
  1. In a small bowl, whisk together the low-sodium soy sauce, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, and grated ginger.
Thicken the Sauce
  1. In another bowl, mix the cornstarch with water until fully dissolved. Then, pour it into the sauce mixture and combine well. Set aside.
Cook the Chicken
  1. Heat a large skillet or wok over medium-high heat. Add a small drizzle of sesame oil or a splash of water to the pan.
  2. Once the skillet is hot, add the chicken pieces in a single layer and cook for about 5-7 minutes, or until they turn golden brown.
Combine and Simmer
  1. Pour the prepared teriyaki sauce into the pan with the chicken. Stir well to coat the chicken.
  2. Bring it to a simmer, allowing the sauce to thicken for about 2-3 minutes, stirring occasionally.
Garnish and Serve
  1. Once cooked, remove from heat and garnish with sesame seeds and chopped green onions.
  2. Serve hot over a bed of rice or noodles, and enjoy!

Notes

If you have leftovers, refrigerate in an airtight container for up to 3 days. For longer storage, freeze in a container for up to 2 months. Add a splash of water when reheating to keep moist.