Chicken Teriyaki

First things first: teriyaki is more than just a sauce. It’s actually a cooking technique originating in Japan, involving boiling meat or seafood with a sweet and salty soy glaze. This recipe focuses on the American-style chicken teriyaki you most likely know (and love). It’s a little salty, a little sweet, a little sour, and has just the tiniest hint of spice from minced ginger. The best part? This reliable weeknight dinner takes just about half an hour to make. Read on for everything you need to know:

The teriyaki sauce.
We use 7 ingredients to make the American-style teriyaki sauce for this recipe: reduced-sodium soy sauce, rice wine vinegar, toasted sesame oil, honey, minced garlic, ginger, and cornstarch. Most of these ingredients can be adjusted based on taste and preferences (more ginger, less soy sauce, etc.), but there are a few things you don’t want to switch up. Make sure to use reduced-sodium soy sauce—the regular stuff will be way too salty. 

Top tips for making chicken teriyaki:
—Switch up the protein. We use chicken breasts here for ease, but you can substitute with any other type of protein: dark meat, pork, beef, or tofu. 
— Get a nice sear. It’s key to get a good, nice sear on whatever protein you're using. Refrain from stirring too much, which prevents that tasty crust from forming, and don't overcrowd the pan. Cook your protein in batches if your pan won't allow for at least 1/2" of space between each piece. 

Leftovers and storage.
If you have any leftovers, store them in an airtight container in the fridge for up to 4 days. When ready to enjoy again, heat a small amount of oil in a skillet, add your chicken, and cook until warm, stirring frequently. If your sauce is too thick, add water about 1 tablespoon at a time, stirring to incorporate into the sauce.

Made this? Let us know how it went in the comment section below!