Easy Teriyaki Chicken with Sticky Sauce

Ingredients

Chicken

• 650 g (1.4 lb) boneless, skinless chicken breasts, cut into chunks
• 1 tablespoon oil (sesame, vegetable, or sunflower)
• 2 garlic cloves, peeled and crushed
• 1 teaspoon ginger purée

Teriyaki Sauce

• 2 teaspoons cornflour (cornstarch in the US — see notes)
• 100 mL (½ cup) soy sauce
• 50 mL (¼ cup) water
• 3 tablespoons honey
• 2 tablespoons white wine vinegar
• ½ teaspoon garlic powder
• 1 teaspoon ginger purée
• ½ teaspoon dried chili flakes (optional)

To Garnish

• Sesame seeds

Instructions

1. Mix the sauce — In a small bowl, start with the cornstarch and gradually whisk in the soy sauce so there are no lumps. Add the remaining sauce ingredients and whisk smooth.
2. Sear the chicken — Heat the oil in a frying pan until very hot. Add the chicken and cook 10–15 minutes, until almost cooked through.
3. Aromatics — Add the garlic and ginger; cook 3–4 more minutes until softened.
4. Finish with sauce — Pour in the teriyaki sauce and cook about 5 minutes until everything is glossy, coated, and thickened.
5. Serve — While the chicken cooks, steam rice and green vegetables (broccoli works well). For a sauced broccoli, stir it into the chicken and sauce just before serving.

Notes

• Cornflour clarification — In the UK, "cornflour" is cornstarch. In the US, "corn flour" is milled cornmeal — don't use it here. Use cornstarch.
• Nutrition — Calculated without rice or vegetables.

Nutrition (per serving)

Tags: #recipe #mains #chicken #teriyaki #asian #quick