Description
These Teriyaki Chicken Bites are packed with flavor and coated in a sticky teriyaki glaze, topped with crunchy sesame seeds. Perfect for a quick dinner or as an appetizer for gatherings!
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs (cut into 1-inch pieces)
- 1/4 cup low-sodium soy sauce
- 1/4 cup brown sugar (or honey/maple syrup)
- 1 tablespoon grated fresh ginger
- 2 cloves minced fresh garlic
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar (for non-alcoholic mirin alternative)
- 1 tablespoon extra rice vinegar (for non-alcoholic mirin alternative)
- 1 tablespoon water or chicken broth (for non-alcoholic mirin alternative)
- 1 tablespoon cornstarch
- 2 tablespoons cold water (for cornstarch slurry)
- 2 tablespoons toasted sesame seeds
- 1 tablespoon neutral cooking oil (vegetable, canola, or grapeseed oil)
- Optional: thinly sliced green onions (for garnish)
Instructions
- First things first, take the boneless, skinless chicken thighs and cut them into uniform 1-inch bite-sized pieces. Pat the chicken pieces thoroughly dry with paper towels.
- In a medium bowl, combine all the teriyaki sauce ingredients: low-sodium soy sauce, brown sugar (or honey/maple syrup), grated fresh ginger, minced fresh garlic, rice vinegar, and the non-alcoholic mirin alternative (a mix of extra brown sugar, rice vinegar, and a splash of water/broth). Whisk everything together until the sugar is fully dissolved and set aside.
- Heat a large skillet or frying pan over medium-high heat and add a tablespoon of neutral cooking oil. Once the oil is shimmering, add the chicken pieces in a single layer and cook for about 3-4 minutes per side until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the pan and set it aside.
- With the same pan still hot, give the whisked teriyaki sauce another quick stir and pour it into the pan. Bring the sauce to a gentle simmer. Quickly whisk together the cornstarch slurry (1 tablespoon cornstarch with 2 tablespoons cold water) in a small bowl until smooth. Once the sauce is simmering, slowly pour the cornstarch slurry into the pan, whisking constantly for about 1-2 minutes until the sauce has thickened to a glossy glaze.
- Return the seared chicken bites to the pan with the thickened teriyaki sauce and toss gently to ensure each piece is thoroughly coated. Scrape up any delicious bits from the bottom of the pan to incorporate them into the sauce.
- Transfer the Teriyaki Chicken Bites to a serving platter and generously sprinkle with toasted sesame seeds. Optionally, add thinly sliced green onions for garnish and serve immediately.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Pat your chicken dry for a better sear, and avoid overcrowding the pan. Adjust the sauce thickness with hot water or chicken broth if needed. Toast sesame seeds for enhanced flavor.