a plate of teriyaki chicken

Teriyaki Chicken


5 from 5 votes


  • 1.5 lbs skinless boneless chicken thighs or breasts cut into chunks
  • 1/3 cup Soy Sauce
  • 1/4 cup Rice wine vinegar
  • 1/4 cup sugar
  • 1 Tbsp Sesame Oil
  • 1 tbsp Sriracha (optional)
  • 1/2 tbsp minced garlic
  • 1 tsp minced ginger
  • Salt & Pepper
  • 1 tsp corn starch


  • Mix all ingredients except for the chicken, cornstarch and salt/pepper. Set aside.
  • Season Chicken with salt and pepper.
  • Add chicken to hot pan over high heat and sear on all sides.
  • Once fully cooked through, add sauce and reduce heat to medium/high. Cook for 2-3 minutes- allowing the sauce to bubble. Don't walk away from the pan as the sauce could easily burn.
  • After 2-3 minutes sprinkle the cornstarch over the chicken and cook for an additional minute.
  • Serve over white rice and enjoy.
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