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Sticky Teriyaki Chicken Bites with Rice

A bowl of Sticky Teriyaki Chicken Bites coated in a glossy sauce, served over fluffy white rice and garnished with sesame seeds and green onions.
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Make quick, bite-sized chicken pieces coated in a thick, sweet, and savory teriyaki glaze, served over steamed rice.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch bites
  • 1 tablespoon vegetable oil
  • 1 cup low-sodium soy sauce
  • 1/2 cup mirin (sweet rice wine)
  • 1/4 cup packed brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • 3 cups cooked white rice, for serving
  • 1 teaspoon sesame seeds, for garnish
  • 2 green onions, sliced, for garnish

Instructions

  1. Cut the chicken into uniform 1-inch bites. Pat them dry with paper towels.
  2. Mix the soy sauce, mirin, brown sugar, rice vinegar, ginger, garlic, and sesame oil in a small bowl. Set aside.
  3. Mix the cornstarch and cold water in a separate small bowl to create a slurry. Set aside.
  4. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken bites in a single layer, working in batches if necessary, and cook until browned on all sides and cooked through, about 6 to 8 minutes. Remove the chicken and set it aside.
  5. Pour the reserved sauce mixture into the skillet. Bring the sauce to a simmer over medium heat, stirring occasionally. Let it cook for 2 minutes until slightly reduced.
  6. Whisk the cornstarch slurry one more time and slowly pour it into the simmering sauce while stirring constantly. Continue to cook until the sauce thickens significantly, about 1 to 2 minutes.
  7. Return the cooked chicken bites to the skillet. Toss gently until every piece is fully coated with the thick teriyaki glaze.
  8. Serve the sticky teriyaki chicken bites immediately over portions of cooked white rice.
  9. Garnish the dish with sliced green onions and sesame seeds.

Notes

  • Use chicken thighs for a more tender result, but breasts work well for meal prepping.
  • For extra flavor, toast the sesame seeds lightly in a dry pan before using them as a garnish.
  • If you prefer a spicier glaze, add 1/2 teaspoon of red pepper flakes to the sauce mixture.

Nutrition

Find it online: https://spoonswirl.com/sticky-teriyaki-chicken-bites-with-rice/