Ingredients
Equipment
Method
Prep
- Slice chicken into bite-sized pieces
- Mince garlic
- Grate fresh ginger
- In a bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, sesame oil, hoisin sauce, water, and cornstarch until smooth
Instructions
- Heat oil in a large skillet or wok over medium-high heat.
- Add chicken and cook until browned and caramelized on the edges, about 6–8 minutes.
- Stir in garlic and ginger. Cook for 30 seconds until fragrant.
- Pour in the teriyaki sauce mixture and stir well to coat the chicken evenly.
- Simmer 3–5 minutes until the sauce thickens into a glossy sticky glaze.
- Toss continuously so every piece gets coated in sauce.
- Remove from heat and garnish with sesame seeds and green onions.
Notes
- Chicken thighs give even more flavor and stay juicier
- Add broccoli, snap peas, or bell peppers for vegetables
- Use fresh ginger for the best flavor
- Serve immediately while the glaze is sticky and glossy
- Great for meal prep with rice bowls
