Teriyaki Chicken {with Sticky Sauce}
This easy Teriyaki Chicken recipe delivers juicy chicken in a gorgeously sticky, sweet-savory sauce — perfect for a fast midweek meal.
Equipment
- 1 Mixing bowl for mixing sauce
Ingredients
Main ingredients
- 650 g Chicken breasts skinless, boneless, cut in chunks
- 1 tablespoon Oil sesame, vegetable or sunflower
- 2 cloves Garlic peeled and crushed
- 1 teaspoon Ginger puree
- 2 teaspoon Cornflour
- 100 ml Soy sauce
- 50 ml Water
- 3 tablespoon Honey
- 2 tablespoon White wine vinegar
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Dried chili flakes optional
- Sesame seeds for garnish
Instructions
Instructions
- Mix soy sauce, water, honey, white wine vinegar, garlic powder, and cornflour until smooth in a small bowl.
- Heat oil in a frying pan on medium-high heat.
- Add chicken pieces and brown them all over, about 5-7 minutes.
- Add crushed garlic and ginger puree. Stir-fry for 1-2 minutes.
- Pour in the sauce mixture and stir to coat the chicken. Bring to a boil, simmer for 10-12 minutes.
- Transfer to pressure cooker, seal and cook on high pressure for 5 minutes.
- Perform a quick release of pressure to keep sauce thick.
- Stir and serve hot, sprinkle with sesame seeds if desired.
Notes
Make sauce ahead, use pre-minced garlic/ginger or pre-cut chicken for faster prep. Add more chili flakes for extra heat. Store leftovers up to 4 days in fridge or freeze up to 3 months.