Healthy and satisfying, this quick and easy stir-fry is the best teriyaki chicken with a sweet and sticky homemade teriyaki sauce. You'll have a simple family dinner on the table in just 20 minutes.
⅓cup(79 ml) low-sodium tamari , coconut aminos, or soy sauce
2tablespoonshoney or maple syrup
2tablespoonsapple cider vinegar or rice vinegar
1tablespoonfinely chopped fresh ginger
2-4clovesgarlic, minced
2teaspoonsarrowroot powder mixed with 2 teaspoons water (optional)
Garnish
sliced green onion
sesame seeds
Instructions
In a medium size bowl, combine water, tamari, honey, apple cider vinegar, ginger and garlic. Whisk well and set aside.
In a large 12-inch skillet or wok warm oil over medium-high heat. Add the diced chicken, mix and space out evenly and allow to turn golden, about 1-2 minutes.
Stir the chicken and cook other side until golden, about 1-2 minutes. Do not cook chicken through, just brown on all sides.
Whisk the sauce and add to skillet. Stir and simmer until sauce has thickened and reduced, about 4-5 minutes. The chicken will cook through (cut a piece in half to check for doneness) and the sauce will develop a glaze on the chicken.
Only if sauce does not thicken will you need a slurry of arrowroot powder mixed with equal parts water added at the end of cooking. Give everything a good mix and remove from heat.
Serve with a garnish of green onions and sesame seeds.
Notes
No large skillet? use a smaller pan and cook chicken in batches so that the pieces don't overlap, then return all chicken to pan before adding sauce.Store in a glass airtight container in the fridge for up to 4 days. It will thicken as it rests but should loosen when reheated. Freeze up to 3 months.