Save to Pinterest The smell of garlic and ginger hitting hot oil still takes me back to my tiny apartment kitchen, where I'd improvise teriyaki with whatever I had in the pantry. Back then I thought making teriyaki sauce from scratch was some mysterious technique reserved for restaurant chefs. Turns out, it's just pantry staples and a bit of patience watching bubbles form. Now this bowl is my weeknight savior, ready in under an hour and infinitely better than takeout.
Last Tuesday my roommate walked in mid-stir-fry and immediately asked what smelled so incredible. She'd been surviving on instant noodles for weeks, so I piled a bowl high for her. Watching her eyes light up at that first bite of sweet-savory chicken and crisp vegetables reminded me why I bother cooking on busy nights. Food this good shouldn't be this easy.
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Ingredients
- Chicken: Thighs stay juicier than breasts, but both work beautifully here. Cutting everything into uniform bites ensures even cooking and makes each spoonful perfect.
- Soy sauce: The foundation of our teriyaki glaze. Quality matters here since it's the primary seasoning.
- Mirin: This sweet Japanese rice wine adds depth and that glossy shine restaurant teriyaki always has.
- Honey or brown sugar: Balances the salty soy sauce and helps create that sticky glaze we're after.
- Rice vinegar: A splash cuts through the sweetness and adds brightness.
- Garlic and ginger: Fresh is non-negotiable here. The aroma alone is worth the mincing.
- Cornstarch slurry: The secret to transforming thin sauce into a glossy coating that clings to every piece of chicken.
- Assorted vegetables: The rainbow adds crunch, color, and nutrients. Use whatever looks fresh.
- Cooked rice: The foundation that soaks up all that glorious sauce.
- Sesame seeds and spring onions: These finishing touches add nutty crunch and fresh bite.
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Instructions
- Get your rice going first:
- Cook it according to package instructions so it's ready and waiting when the chicken is done. Fluffy, warm rice is the perfect canvas.
- Whisk up the teriyaki sauce:
- Combine soy sauce, mirin, honey, rice vinegar, garlic, and ginger in a small saucepan. Let it simmer, then stir in the cornstarch mixture until it thickens into glossy perfection.
- Sear the chicken:
- Season your pieces, then cook them in hot oil until golden and cooked through. The fond left in the pan will add flavor to our vegetables.
- Stir-fry the vegetables:
- Throw carrots, bell pepper, broccoli, and snap peas into the same skillet. They should stay crisp-tender, bright and vibrant.
- Bring it all together:
- Return chicken to the pan, pour over that sauce you made, and toss everything until coated and bubbling.
- Build your bowls:
- Start with rice, pile on the saucy chicken and vegetables, then finish with sesame seeds and fresh spring onions.
Save to Pinterest My friend's daughter, who usually picks vegetables out of everything, actually asked for seconds of the broccoli. She said the sauce made everything taste better. Kids these days, right? But honestly, she's not wrong.
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Making It Your Own
Swap chicken for firm tofu cubes, edamame, or even strips of flank steak. The sauce works with almost any protein you have on hand.
Vegetable Swaps
Zucchini, mushrooms, snow peas, or baby corn all work beautifully here. Just keep pieces similar in size so everything cooks evenly.
Serving Ideas
This bowl is complete as is, but a side of pickled ginger or some quick-pickled cucumbers adds a nice contrast. A drizzle of sriracha or chili oil brings welcome heat for spice lovers.
- Double the sauce recipe and store half in the fridge for quick weeknight meals
- Prep all your vegetables the night before for faster assembly
- Leftovers reheat beautifully, though the sauce may need a splash of water to loosen
Save to Pinterest Hope this becomes your new weeknight staple too.
Recipe FAQs
- → Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work well. They cook slightly faster than thighs, so reduce cooking time by 1-2 minutes to prevent drying out.
- → What can I substitute for mirin?
You can use dry sherry or white wine vinegar with a pinch of sugar. Alternatively, increase the honey slightly to balance the flavors.
- → How do I store leftovers?
Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently and add fresh garnishes before serving.
- → Is this gluten-free?
Use tamari instead of soy sauce and ensure your mirin is certified gluten-free. The rest of the ingredients are naturally gluten-free.
- → Can I make the sauce ahead?
Yes, prepare the teriyaki sauce up to 5 days in advance and store in the refrigerator. Reheat gently before tossing with the chicken and vegetables.
