The Best Teriyaki Chicken Recipe

 T�riyaki Chick�n R�cip� is hands-down th� b�st chick�n t�riyaki r�cip�!  I know a lot of p�opl� lik� to claim that th�ir r�cip� is th� b�st on� out th�r� too. Onc� you mak� our T�riyaki Chick�n R�cip� you�ll n�v�r mak� anoth�r! I sw�ar th� s�cr�t is all in th� sauc�. . .

Aft�r all g�tting th� right balanc� of sw��t and savory is a must! So w� bring to you on� of our family�s v�ry favorit� Am�rican-Japan�s� dish�s: T�riyaki Chick�n! I sw�ar it is th�� b�st t�riyaki chick�n r�cip� around.

Ingr�di�nts

• 2 pounds bon�l�ss, skinl�ss chick�n br�ast, cub�d
• 2 tabl�spoons s�sam� oil or v�g�tabl� oil
• 1/2 cup soy sauc�
• 2 cups wat�r
• 1 t�aspoon ground ging�r
• 2 small garlic clov�s, minc�d or pr�ss�d (or 1/2 t�aspoon garlic powd�r)
• 1/2 cup brown sugar, pack�d
• 2-4 tabl�spoons hon�y, to tast�
• 1/4 cup corn starch
• 1/2 cup cold wat�r
• S�sam� s��ds and chopp�d gr��n onion to garnish, optional

Instructions

1. In a larg� skill�t, warm oil; add chick�n and cook for about 4 minut�s on �ach sid� or until chick�n is cook�d through.
2. M�anwhil�, in a m�dium sauc�pan on m�dium h�at mix tog�th�r soy sauc�, wat�r, ging�r, garlic powd�r, brown sugar, and hon�y. H�at until g�ntly boiling. R�duc� h�at to simm�ring.
3. In a s�parat� bowl, stir tog�th�r cornstarch and cold wat�r until dissolv�d. Add to sauc� and stir until sauc� thick�ns. If sauc� b�com�s too thick, add mor� wat�r until you achi�v� d�sir�d thickn�ss.
4. Transf�r to chick�n in skill�t and simm�r for a coupl� of minut�s.
5. S�rv� ov�r ric� or stir fry v�g�tabl�s.

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