Make this simple, flavorful Sticky Teriyaki Chicken on the stovetop for a fast dinner solution.
Author:Ahazzam
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:Asian Inspired
Diet:Low Fat
Ingredients
Scale
1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1 tablespoon vegetable oil
1/2 cup low-sodium soy sauce
1/4 cup water
1/4 cup packed brown sugar
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon sesame oil
1/2 teaspoon ground black pepper
2 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)
2 cups fresh broccoli florets
Cooked rice, for serving
Sesame seeds, for garnish
Instructions
Pat the chicken pieces dry with paper towels.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, combine the soy sauce, water, brown sugar, rice vinegar, ginger, garlic, sesame oil, and black pepper. Bring the mixture to a simmer, stirring until the sugar dissolves.
Return the cooked chicken to the skillet. Pour the cornstarch slurry into the simmering sauce, stirring constantly until the sauce thickens and becomes sticky, about 1 to 2 minutes.
Add the broccoli florets to the skillet. Cook for an additional 3 to 4 minutes, stirring occasionally, until the broccoli is tender-crisp and the chicken is fully coated in the glaze.
Serve the Sticky Teriyaki Chicken immediately over cooked rice, garnished with sesame seeds.
Notes
For extra flavor, marinate the chicken pieces in half of the sauce mixture for 15 minutes before cooking.
You can substitute chicken thighs for breasts; thighs stay more moist during cooking.
If you prefer a thicker glaze, use 3 tablespoons of cornstarch instead of 2.