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Quick Chicken Teriyaki Skillet
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Ingredients
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Step by step
Method
5 steps
- 1
Pat the chicken pieces dry and season with salt and pepper. Warm the oil in a large skillet over medium-high until it shimmers.
- 2
Add the chicken in a single layer — work in two batches if you need to. Cook 6–8 minutes, turning now and then, until the edges are browned and there's no pink in the middle. Leave the browned bits in the pan; that's flavor.
- 3
While it cooks, stir soy sauce, brown sugar, rice vinegar, ginger, and garlic in a small bowl until the sugar mostly dissolves.
- 4
Pour the sauce into the skillet and simmer 2 minutes, scraping the bottom. Stir in the cornstarch slurry and cook about 1 minute more until the sauce turns shiny and clings to the chicken like a glaze.
- 5
Kill the heat. Scatter green onions and sesame seeds over the top. Spoon over hot steamed rice while it's still sticky-glossy.