Hawaiian Style Teriyaki Chicken
This authentic Hawaiian-style teriyaki chicken combines tender, juicy chicken with a sweet and savory glaze that captures the tropical flavors of the islands.
Equipment
- Large mixing bowl
- Whisk
- Large skillet or wok
- Measuring cups and Spoons
Ingredients
- 2 lbs boneless skinless chicken thighs or breasts
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup pineapple juice
- 2 tablespoons rice vinegar
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 green onions sliced
- 1 tablespoon sesame seeds
Instructions
- Cut chicken into bite-sized pieces and place in a large bowl.
- Whisk together soy sauce, brown sugar, pineapple juice, rice vinegar, garlic, and ginger until sugar dissolves.
- Pour half of the marinade over chicken and marinate for 30 minutes to 2 hours.
- Reserve remaining marinade for sauce.
- Heat oil in a large skillet or wok over medium-high heat.
- Remove chicken from marinade and cook for 6-8 minutes until golden and cooked through.
- Mix cornstarch and water to create a slurry.
- Add reserved marinade to the pan and bring to a simmer.
- Stir in cornstarch slurry and cook until sauce thickens, about 2 minutes.
- Garnish with green onions and sesame seeds before serving.
Notes
- Chicken thighs work best for this recipe as they stay more tender and juicy.
- For extra flavor, marinate overnight in the refrigerator.
- The sauce should coat the back of a spoon when properly thickened.