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This Teriyaki Chicken recipe is easy enough for a great weeknight dinner and impressive enough for guests.
For the Teriyaki Sauce:
In a medium saucepan, combine soy sauce, honey, brown sugar, garlic, ginger and vinegar over medium-high heat, stirring frequently.
Dissolve cornstarch in water in a separate mixing bowl and then add the mixture to the saucepan. Continue to cook the sauce for 6-8 minutes, stirring frequently, until thickened. Then remove from heat and set aside.
For the chicken:
Preheat oven to 425 degrees F.
Heat olive oil in a large, oven-safe skillet over high heat. Season chicken liberally with kosher salt and ground black pepper.
Place chicken into skillet and cook until golden-brown on one side, about 5-6 minutes. Flip pieces over, pour the teriyaki sauce over and between the pieces of chicken and place skillet into the oven.
Bake chicken for 15-20 minutes, until no longer pink in the middle.
To serve, slice chicken against the grain and drizzle teriyaki sauce from the skillet over the chicken.
Serve over steamed rice if desired. Garnish with sliced green onions and/or sesame seeds, if desired.