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There's no time to lose... and in fact there may be time to gain with Hurry-Up Teriyaki Chicken! That's how fast it is! Hot and ready on the table in just 20 minutes, Hurry-Up Teriyaki Chicken is sticky, sweet, tangy, savory, hearty, and delicate, with the juicy chicken coated in that distinctly Japanese glaze that makes meat so magically compelling! Serve it with steamed rice and baby broccoli, and you have a dinner that rewards you in taste and extra free time! Sounds like a deal to us!
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Ingredients
- For the teriyaki:
- 1/4 cup low-sodium soy sauce
- 1/4 cup mirin
- 1/4 cup sake or dry white wine
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 1/2 pounds chicken thighs, boneless and skinless
- salt, to taste
- black pepper, to taste
- 2 tablespoons vegetable oil
- Optional, for serving:
- sesame seeds, to taste
- 2 cups white rice, steamed and hot
- baby broccoli, to taste, cooked and hot
Directions
Step 1 -In a small bowl, add the soy sauce, the mirin, the sake, the brown sugar, the honey, the garlic, the ginger, the cornstarch, and the water and whisk to combine. Set the teriyaki sauce mixture aside.
Step 2 -Cut the chicken into bite-sized pieces.
Step 3 -Season the chicken pieces evenly with the salt and the black pepper.
Step 4 -In a large skillet over medium-high heat, add the vegetable oil.
Step 5 -Add the chicken pieces to the hot oil and cook, while stirring occasionally, until they are browned and reach an internal temperature of 165 degrees F, about 6-8 minutes.
Step 6 -Pour the teriyaki sauce mixture into the skillet over the chicken pieces and stir to fully coat.
Step 7 -Cook the chicken mixture until the sauce thickens, about 1-2 minutes.
Step 8 -Sprinkle with the sesame seeds.
Step 9 -Serve with the steamed rice and the baby broccoli.
