Teriyaki Chicken

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This Teriyaki Chicken is the perfect quick dinner that is delicious. Is like takeout but homemade and better!

Prep Time10

Cook Time12

Total Time22

Course: Dinner, lunch

Cuisine: American

Servings:

Calories: 726kcal

Prepare chicken. Cut the chicken into about ½ inch strips. The cutting style is just a preference. You can cut it into any shape. Season the chicken with salt, pepper, sugar, chicken bouillon, msg, sesame oil, and soy sauce.
Cook the chicken. In a pan over medium heat, add the oil and wait for the pan to get hot. Once the pan is hot, add the chicken. Cook the chicken for 12 minutes and flip every 3 minutes so it can brown evenly. You can cook your chicken for 3 more minutes if you want to add more color.
Make the sauce. While the chicken cooks, we make the sauce to save time. In a small pan over high heat, add the water, soy sauce, sugar, and garlic paste, and mix. Stir while cooking to help the sugar dissolve. Cook for 5 minutes. In a separate small dish, mix the cornstarch with about 2 tablespoons of the sauce. Add the cornstarch slurry to the sauce and mix. Cook for 1 minute.
Mix chicken and sauce. Once the chicken is cooked, turn off the heat, add the sauce, and mix for about 1 minute. If you want your sauce to thicken a little more, turn on the heat and cook until the sauce thickens. ¡Buen provecho!

Chicken- I used boneless chicken thighs, but if you don't like dark meat, you can use chicken breast.
Sauce- With this recipe, you'll get about 1 cup of sauce. You only need about ½ cup, but the extra sauce is great to pour over rice or vegetables. If you just want to make the exact amount you need, just use half the sauce recipe.

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