Teriyaki Chicken

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 94.

	this recipe	typical
liquid	22%	21%
sweetener	11%	9%
thickener	1%	0%
aromatics	1%	1%
fat	2%	0%
acid	3%	2%

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

567 g	1 1/4 lbs. boneless skinless chicken breasts, (diced into 1-inch cubes)
14 g	1 Tbsp olive oil
64 g	1/4 cup low-sodium soy sauce
59 g	1/4 cup water*
42 g	2 Tbsp honey
20 g	1 1/2 Tbsp packed light brown sugar
15 g	1 Tbsp rice vinegar
1 g	1/4 tsp toasted sesame oil
4 g	2 tsp peeled and minced fresh ginger
6 g	2 tsp peeled and minced fresh garlic ((2 cloves))
5 g	2 tsp cornstarch
	Sesame seeds and chopped green onions, (for serving (optional))

Method: 5 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I’ve made this recipe, exactly as printed, making sure I used heaping teaspoons of fresh grated ginger and fresh grated garlic. I used boneless skinless chicken thighs as well. This recipe is a definite “keeper” served over jasmine rice.” — a cook, 5.0★

“Tasted delicious! My substitutions: * half mirin, half water * olive oil -> canola oil * honey -> 2 Tbsp brown sugar Works well with rice. Still looking for a noodle dish that will compliment it” — a cook, 5.0★