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Better-Than-Takeout Ground Chicken Teriyaki – Fast, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground chicken: 1 pound, preferably 93% lean for the best texture.
  • Soy sauce: 1/3 cup; use low-sodium to control saltiness.
  • Water or chicken broth: 1/3 cup to round out the sauce.
  • Brown sugar or honey: 3 tablespoons; adjust to taste.
  • Rice vinegar: 1 tablespoon for brightness.
  • Mirin: 1 tablespoon (optional but recommended) for classic teriyaki sweetness.
  • Garlic: 3 cloves, minced.
  • Ginger: 1 tablespoon fresh grated (or 1 teaspoon ground in a pinch).
  • Cornstarch: 2 teaspoons mixed with 2 teaspoons water to thicken.
  • Toasted sesame oil: 1 teaspoon for nutty aroma.
  • Neutral oil: 1 tablespoon (avocado, canola, or grapeseed) for cooking.
  • Green onions: 3, thinly sliced, for garnish.
  • Sesame seeds: 2 teaspoons for crunch and finish.
  • Optional add-ins: 1–2 cups of quick-cooking veggies like snap peas, shredded carrots, bell peppers, or broccoli florets.
  • To serve: Steamed rice, cauliflower rice, or cooked noodles.

Method
 

  1. Make the sauce base: In a small bowl, whisk soy sauce, water or broth, brown sugar or honey, rice vinegar, and mirin. Stir in the minced garlic and grated ginger. Set aside. In a separate bowl, mix cornstarch with equal parts water to make a slurry.
  2. Heat the pan: Set a large skillet over medium-high heat. Add the neutral oil and let it shimmer. A hot pan ensures good browning and flavor.
  3. Cook the chicken: Add the ground chicken. Break it up with a spatula into small crumbles. Season with a pinch of salt only if using low-sodium soy. Cook until no longer pink and lightly browned, about 5–7 minutes.
  4. Add veggies (optional): If using quick-cooking vegetables, stir them in and sauté 2–3 minutes until crisp-tender.
  5. Pour in the sauce: Give the sauce base a quick stir and add it to the skillet. Bring to a lively simmer so the flavors concentrate.
  6. Thicken: Stir the cornstarch slurry again (it settles) and drizzle it into the pan while stirring. Simmer 1–2 minutes, until glossy and slightly thick. If too thick, splash in a tablespoon of water; if too thin, simmer another minute.
  7. Finish with sesame oil: Turn off the heat and stir in toasted sesame oil for aroma. Taste and adjust sweetness or salt if needed.
  8. Garnish and serve: Top with sliced green onions and sesame seeds. Spoon over warm rice or noodles, or tuck into lettuce cups.