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Teriyaki Chicken
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Servings
4
people
Ingredients
US Customary
Metric
1x
2x
3x
1
cup
water
1/2
cup
soy sauce
1/4
teaspoon
freshly grated ginger
2
Tbsp
mirin
4
Tbsp
brown sugar
1
Tbsp
honey
2
Tbsp
corn starch mixed with 4 Tbsp water
mix well..no lumps
2
Tbsp
cooking oil
1
lb
boneless
skinless chicken thighs, cut into thin strips
Steamed white rice
Scallions
Toasted sesame seeds
US Customary
-
Metric
Instructions
Mix water, soy sauce, ginger, mirin, brown sugar and honey in a small pot over medium heat
Stir constantly so it does not burn.
Right before it starts to bubble, add cornstarch and water mixture.
Keep stirring and let it boil very gently till sauce thickens. Set aside to cool
Heat cooking oil in a wok. When wok is hot, add chicken.
Stir-fry until fully cooked. Don't over-stir.
Turn off heat.
Coat the chicken with teriyaki sauce in the wok. Don't drown the chicken in the sauce! Just coat it.
Garnish with sesame seeds and scallions.
Serve with white rice and extra teriyaki sauce.
Enjoy!
Nutrition
Calories:
303
kcal
Carbohydrates:
21
g
Protein:
28
g
Fat:
11
g
Saturated Fat:
1
g
Cholesterol:
71
mg
Sodium:
1747
mg
Potassium:
501
mg
Sugar:
18
g
Calcium:
21
mg
Iron:
1.4
mg
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