Sticky Teriyaki Chicken (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1 ¼ pounds chicken thighs or breasts without skin and bones, chopped into small chunks
02 -
1 tablespoon plus ¼ cup reduced-salt soy sauce, kept separate
03 -
¼ teaspoon sea salt
04 -
¼ teaspoon freshly ground pepper
05 -
3 teaspoons cornstarch, split up
06 -
¼ cup water
07 -
3 tablespoons honey
08 -
1 tablespoon rice vinegar
09 -
1 tablespoon crushed garlic (roughly 3 cloves)
10 -
1 tablespoon freshly grated ginger (about a 1-inch chunk)
11 -
¼ teaspoon chili flakes, more if you want extra heat (optional)
12 -
1 tablespoon canola oil or another mild cooking oil such as grapeseed
13 -
3 sliced green onions (1/2 cup, separated for different uses)
→ Optional Ingredients
14 -
Microwave stir fry veggie mix for the side (if you want)
15 -
Brown rice ready to serve
# Steps to Follow:
01 -
Mix the chicken with 1 tablespoon soy sauce, salt, and pepper in a bowl. Dust 1 teaspoon cornstarch over it and stir again. Put aside.
02 -
Mix water, honey, rice vinegar, garlic, ginger, chili flakes, the remaining ¼ cup soy sauce, and 2 teaspoons cornstarch in a bowl until well blended. Keep it ready near your cooking area.
03 -
Warm the oil in a big nonstick pan or wok on medium-high flame. When it's hot and shimmery, add chicken pieces flat in one layer. Don't touch them for about 2-3 minutes until they're golden brown on one side. Flip the pieces and cook another 2-3 minutes till they're completely done.
04 -
While finishing up the chicken, cook your veggies in the steamer if you're using them.
05 -
Pour your sauce over the chicken and mix it in. Let it bubble gently, stirring often, until it gets thick, sticky and shiny, about 1-2 minutes. Toss in about two-thirds of your green onions.
06 -
Dish up hot with rice, steamed veggies, and sprinkle the leftover green onions on top.
# Additional Tips:
01 -
You can keep this dish in the fridge for up to 4 days in a sealed container.
02 -
Warm up leftovers in a pan on low-medium heat or just pop them in the microwave.
03 -
Want to save it longer? Stick it in a freezer-safe container for up to 3 months. Just thaw it overnight in your fridge before warming.