FAST AND EASY CHICKEN TERIYAKI

Photograph By Isa Zapata, Food Styling By Rosanna Anil, Prop Styling By Paola Andrea

Sweet, salty, and sticky, teriyaki chicken is perfect for any weeknight dinner. The word teriyaki has Japanese origins and refers to grilled foods seasoned with soy sauce by way of a marinade or a basting or dipping sauce. Teriyaki as Americans know it has Japanese American roots and typically includes more sweetness from sugar or mirin, plus aromatics and occasionally fruit juice.

4–6 SERVINGS / 25 MINUTES

INGREDIENTS

1 Tbsp. cornstarch

⅓ cup water

2 scallions

1, 1 in. piece ginger, peeled, finely grated

5 garlic cloves, finely grated

½ cup low-sodium soy sauce

¼ cup (packed) dark brown sugar

1 Tbsp. apple cider vinegar

3 Tbsp. vegetable oil

1½ lb. skinless, boneless chicken thighs or breasts, thinly sliced against the grain into bite-size strips

Diamond Crystal kosher salt

Freshly cracked black pepper

Toasted sesame seeds, for serving

Steamed white rice, for serving

METHOD

Whisk cornstarch and water in a small bowl until cornstarch is dissolved. Set slurry aside.

Remove dark green parts from 2 scallions and thinly slice on a diagonal; set aside for serving. Thinly slice white and pale green parts of scallions and transfer to a medium bowl. Add ginger, garlic cloves, soy sauce, dark brown sugar, and apple cider vinegar and whisk to combine. Set sauce aside.

Heat vegetable oil in a large skillet over medium-high. Add chicken pieces in an even layer and season with kosher salt and black pepper. Cook, undisturbed, until mostly cooked through and golden underneath, about 3 minutes. Toss and continue to cook until completely cooked through, about 1 minute more. Transfer to a plate.

Pour reserved sauce into same skillet and reduce heat to medium. Bring to a boil, stirring constantly and scraping up browned bits. Stir slurry to combine if it has separated and add to skillet. Cook, stirring often, until sauce is thick and glossy, about 3 minutes. Return chicken to pan and toss to coat. Remove pan from heat. Top chicken teriyaki with toasted sesame seeds and reserved scallion greens. Serve with steamed white rice.

This recipe was originally developed for Bon Appetit.