Making your own homemade teriyaki sauce is super easy! It’s also a great way to control the sweetness and saltiness of the sauce. Serve immediately! Over white rice with steamed broccoli! I like to pour extra teriyaki sauce on top just before serving.Add chicken: Add chicken back to the pan and toss to coat the chicken with the sauce.Continue to cook until sauce is desired thickness. Slowly pour in the cornstarch mixture whisking continuously. In a small bowl mix together the cornstarch and water. Bring to a boil and reduce heat and simmer the sauce for 2-3 minutes. Make sauce: In the same pan the chicken was cooked in add the soy sauce, mirin, brown sugar, sesame oil, ginger, garlic and fish sauce.When cooked, remove the chicken from the pan and set aside. Sauté chicken over medium-high heat until browned on the outside and cooked through. Sauté chicken: Heat oil in a large skillet.Start to finish, you can have dinner on the table in less than 30 minutes - much quicker than waiting for delivery or take-out. I personally love making my own teriyaki sauce at home, too! It’s tangy with just the right amount of sweetness.Ī perfect quick and easy weeknight meal, you can serve this teriyaki chicken with steamed veggies, rice, or your favorite noodles. It’s just as flavorful as the restaurant version, but it’s a lot healthier and super easy to make.įor this recipe, I used chicken thighs, which turned out incredibly juicy, tender and crispy on the outside! The chicken is pan-fried, then smothered in homemade teriyaki sauce. I love making my favorite take-out dishes at home, like Beef and Broccoli and Kung Pao Shrimp - and now this Teriyaki Chicken bowl.
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