Bits O' Teriyaki Chicken
Submitted by Bell
Bite-sized teriyaki chicken pieces marinated and stir-fried with toasted sesame seeds in a glossy, sticky sauce. Serve as a party appetizer with toothpicks or over rice for a fast weeknight dinner.
YIELD
2 servingsPREP
40 minCOOK
5 minREADY
45 minSticky, glossy, and gone in minutes.
These teriyaki chicken bites start with a quick 30-minute marinade in teriyaki sauce and sugar, then get stir-fried screaming hot with toasted sesame seeds until the sauce thickens into a shiny glaze that clings to every piece.
The cornstarch slurry is the trick that pulls it all together, turning the thin marinade into a proper coating in about 60 seconds flat.
Serve them on toothpicks from a chafing dish for a party, or pile them over steamed rice with some quick-pickled cucumbers for a weeknight meal that takes less time than delivery.
Pro Tips
- Cut the chicken into uniform 1-inch pieces so they cook evenly. Uneven chunks mean some pieces dry out while others are still pink.
- Get the wok or skillet genuinely hot before adding the chicken. You want sear marks, not steamed chicken.
- Toast the sesame seeds in a dry skillet until golden before adding them. Raw sesame seeds taste like nothing.
- Don’t toss the leftover marinade. That reserved 2 tablespoons mixed with cornstarch becomes your sauce.
Ingredients
Directions
Combine teriyaki sauce and sugar in small bowl.
Cut chicken into 1-inch pieces; stir into teriyaki sauce mixture.
Marinate for 30 minutes, stirring occasionally.
Remove chicken; reserve 2 tablespoons marinade.
Combine reserved marinade, cornstarch and water in small bowl; set aside.
Heat oil in hot wok or large skillet over medium-high heat.
Add chicken and sesame seed; stir-fry 2 minutes.
Stir in cornstarch mixture.
Cook and stir until mixture boils and thickens and chicken is tender, about 1 minute.
Turn into chafing dish or onto serving platter.
Serve warm with wooden picks.
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