Super EASY Teriyaki Chicken | Teriyaki Chicken Stir Fry

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics the sweetness and acidity of mirin.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake without sacrificing flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option while canola is budget-friendly.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often more affordable.

Clean, wash, and pat dry 1.5 pounds of chicken thighs, then cut into 1.5 inch pieces.

Add a pinch of salt to the chicken and mix.

Heat a skillet on medium heat and add 1 tablespoon of oil.

Place the chicken pieces in the skillet, cooking in two batches to avoid overcrowding.

Cook the chicken until golden brown on both sides, then remove and place on a plate.

Repeat for the second batch of chicken.

In the same skillet, add 1 tablespoon of oil, then add 4 finely diced garlic cloves and 1 inch of finely diced ginger. Sauté quickly.

Add 1 cup of low sodium soy sauce, 0.5 cup of light brown sugar, and 2 tablespoons of rice wine vinegar to the pan and mix.

Cook until the sugar melts and the mixture is well incorporated.

In a separate bowl, mix 3 tablespoons of cornstarch with 6 tablespoons of water to create a slurry.

Add the slurry to the sauce while stirring to prevent sticking. Cook until the sauce begins to thicken.

Lower the heat and add 1 tablespoon of sesame oil and 1 tablespoon of sesame seeds, stirring to combine.

Toss the cooked chicken back into the sauce, ensuring it's well coated.

Remove from heat and serve with steaming hot white rice and sautéed veggies.

Garnish with finely chopped scallions or green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens