Spicy Teriyaki Chicken
This Spicy One Pan Teriyaki Chicken is a fast, flavorful dinner that comes together with simple pantry ingredients and just one skillet. It is the kind of meal that feels a little special, but still fits easily into a busy weeknight.
Equipment
- 1 Large Skillet
- 1 Mixing Bowl
- 1 Small cup
Ingredients
- 1 ½ pounds chicken thighs or chicken breast cut into bite-size pieces
- ½ cup low-sodium soy sauce
- ¼ cup honey or brown sugar
- 2 tablespoons rice vinegar
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- ¼ to ½ teaspoon red pepper flakes or 1 tablespoon chili paste
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame oil
- 2 cups cooked rice for serving
- 2 green onions sliced, for topping
- 1 tablespoon sesame seeds for garnish
Instructions
- In a bowl, whisk together the soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes. In a small separate cup, stir the cornstarch with water until smooth.
- Heat the sesame oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook until they are browned and cooked through.
- Pour the sauce into the skillet and stir to coat the chicken. Let it come to a gentle simmer so the flavors can meld together.
- Stir in the cornstarch slurry and cook for a minute or two, until the sauce turns glossy and clings to the chicken.
- Remove the skillet from the heat. Top with green onions and sesame seeds, then serve hot over rice.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat with a splash of water, or microwave in short bursts until heated through.