Sticky Chicken Teriyaki (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon rice vinegar
02 -
3 chopped green onions (1/2 cup, divided)
03 -
1 ¼ pounds boneless skinless chicken thighs or breasts, diced into smaller chunks
04 -
3 tablespoons honey
05 -
1 tablespoon canola oil or another neutral oil like grapeseed
06 -
¼ teaspoon red pepper flakes, plus extra if you want it spicier (optional)
07 -
¼ cup water
08 -
¼ cup plus 1 tablespoon low sodium soy sauce, split for use
09 -
¼ teaspoon kosher salt
10 -
3 teaspoons cornstarch, used in parts
11 -
¼ teaspoon black pepper, ground
12 -
1 tablespoon minced fresh ginger (from about a 1-inch piece)
13 -
1 tablespoon finely minced garlic (roughly 3 cloves)
→ Optional Ingredients
14 -
Brown rice to serve alongside the dish
15 -
Steamed stir-fry vegetables (optional)
# Instructions:
01 -
In a bowl, toss the chicken with 1 tablespoon soy sauce, some salt, and pepper. Sprinkle 1 teaspoon of cornstarch and mix again. Let sit while you prep other things.
02 -
Mix together water, honey, rice vinegar, garlic, ginger, red pepper flakes, 2 teaspoons cornstarch, and the remaining ¼ cup soy sauce in a large measuring cup or medium bowl. Stir until the mixture is smooth, then keep close by.
03 -
In a big skillet or wok, heat oil on medium-high until shimmering. Spread out the chicken pieces in one even layer. Don’t touch them for 2 to 3 minutes so they can brown nicely. Flip and let the other side cook through, about 2 to 3 more minutes.
04 -
If you're adding veggies, steam them as the chicken finishes cooking on the stove.
05 -
Pour the prepared sauce over the chicken pieces and stir well. Let everything simmer together, stirring now and then, until the sauce thickens and coats the chicken with a glossy finish, about 1 to 2 minutes. Add most of the green onions, leaving a small amount for the top.
06 -
Dish it up hot with steamed vegetables, rice, and a sprinkle of green onions on top.
# Notes:
01 -
Store leftovers in a sealed container in the fridge for up to 4 days.
02 -
Heat leftovers gently in a skillet or microwave to enjoy again.
03 -
Freeze the chicken in a container that’s safe for the freezer for up to 3 months. Let it defrost in the fridge overnight before reheating.