Teriyaki Chicken


I love the ‘yaki. The teriyaki. Oh yes I did….. So, this recipe is a really easy from-scratch recipe that is also very tasty!

I used these items below as well as a spoonful of corn starch, which isn’t pictured below. Ahem.

Also, the bottle of teriyaki sauce is optional I had like a spoonful left from my pre made cooking days and thought I’d just throw it in the mix to use it up. It didn’t make a huge difference in the flavor so I would just pass on that ingredient.

That’s why it’s not included in the list of ingredients below. Whew. Glad I got that off my chest. I feel better now.


For Teriyaki Sauce:

2 cloves of garlic, grated
2-3 inch piece of ginger, grated
1/4 cup soy sauce
1 tablespoon sesame oil
1 tablespoon honey
1 tablespoon corn starch
1 teaspoon sugar
1/2 teaspoon rice vinegar/mirin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon sesame seeds (optional)

You should also really grate the ginger and garlic if you don’t mind please. Thank you. Grating them makes them melt into the sauce when you cook it making the flavors permeate the entire sauce and your soul too. 

Tip: Peel ginger with the edge of a spoon. It’s the easiest way and you end up wasting less ginger.

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Mix all the sauce ingredients into a bowl:

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Preheat a large skillet on medium heat.

Next, you need to slice and dice the chicken thighs. You can cut them into strips but I prefer to dice them. It’s your call. I’ve already mentioned this before in my other posts, but I really do prefer to cut up raw meat when its still mostly frozen. Much less sliminess and the cuts and nice and clean. Look:

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 Place chicken in a ziploc bag and spoon a bit of the sauce over the chicken, not too much. Seal the bag and massage 😉 the sauce into the chicken for about 30 seconds. 

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 Add the chicken to the HOT skillet and flatten into one layer. Leave the chicken untouched for at least 5 minutes to allow a crust to develop. Then stir the chicken and allow to cook a bit more until the chicken is cooked through.

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 Once the chicken has cooked through and most of the liquid has evaporated add the rest of the teriyaki sauce.

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Cook until desired consistency is reached and then taste for flavor. If too sweet and a drop or two of sesame oil. If too salty add some water. You get the idea, adjust and flavor and when it’s where you like it add a pinch of black pepper and the green onions and sesame seed if the mood strikes. (I served this with white rice so I wanted a really intense flavor that would be mellowed out by the white rice).

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