Easy Chicken Teriyaki isn’t just another chicken dinner; it’s a gateway to delicious, weeknight-friendly meals that will become a firm family favorite. This straightforward recipe delivers authentic teriyaki flavor without the fuss, making it incredibly useful for busy cooks looking for a quick and satisfying meal.
Key Ingredients for Easy Chicken Teriyaki
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil or other neutral cooking oil
- 1/2 cup low-sodium soy sauce
- 1/4 cup packed brown sugar
- 1/4 cup mirin (Japanese sweet rice wine)
- 2 tablespoons sake (optional, but recommended for authentic flavor)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Toasted sesame seeds, for garnish
- Scallions (green onions), thinly sliced, for garnish
- Cooked rice, for serving
How to Make Easy Chicken Teriyaki
Get ready for incredibly tender chicken coated in a sticky, savory-sweet teriyaki sauce, all made in under 30 minutes! This recipe is a game-changer because it simplifies a beloved takeout dish into a home-cooked masterpiece, boasting rich flavors and satisfying textures with minimal effort. The total preparation and cooking time is approximately 25 minutes.
Step-by-Step Instructions
- Prepare the Teriyaki Sauce: In a medium bowl, whisk together the soy sauce, brown sugar, mirin, sake (if using), minced garlic, and grated ginger. Set aside.
- Make the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and cold water until smooth. This mixture will be used to thicken the teriyaki sauce. Set aside.
- Cook the Chicken: Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, being careful not to overcrowd the pan. You may need to cook the chicken in batches. Cook for 4-6 minutes per side, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Simmer the Sauce: Pour the prepared teriyaki sauce mixture into the same skillet you used for the chicken. Bring the sauce to a simmer over medium heat, stirring occasionally. Let it simmer for 2-3 minutes to allow the flavors to meld and the sugar to dissolve.
- Thicken the Sauce: Give the cornstarch slurry a quick whisk to ensure it’s smooth, then slowly pour it into the simmering teriyaki sauce, stirring constantly. Continue to stir until the sauce thickens to your desired consistency, usually about 1-2 minutes. It should coat the back of a spoon nicely.
- Combine Chicken and Sauce: Return the cooked chicken back to the skillet with the thickened teriyaki sauce. Toss the chicken to coat it evenly in the sauce. Let it simmer for another 1-2 minutes, allowing the chicken to absorb the delicious teriyaki glaze.
- Serve: Serve the Easy Chicken Teriyaki immediately over hot cooked rice. Garnish with toasted sesame seeds and thinly sliced scallions for a burst of freshness and visual appeal.
Why You’ll Love This Easy Chicken Teriyaki
You’ll be utterly charmed by the perfect balance of savory and sweet in this Easy Chicken Teriyaki, with tender chicken chunks bathed in a lusciously thick, homemade glaze that rivals any restaurant’s version. Making this at home is a significant cost-saver compared to takeout, allowing you to enjoy a restaurant-quality meal without breaking the bank.
The vibrant contrast of crunchy toasted sesame seeds and the sharp freshness of scallions elevates each bite, making this a truly special weeknight meal that’s far beyond your average stir-fry. Give this Easy Chicken Teriyaki a try – your taste buds and your wallet will thank you!
Storing and Reheating Tips
For optimal freshness, allow your Easy Chicken Teriyaki to cool completely before storing. Transfer the cooled chicken and sauce into an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
To reheat, you have a few options:
- Stovetop: This is the best method for maintaining the sauce’s texture. Place the leftovers in a skillet over medium-low heat. Add a tablespoon or two of water or chicken broth to prevent sticking and help loosen the sauce. Stir frequently until heated through.
- Microwave: Transfer the desired portion to a microwave-safe dish. Cover loosely to prevent splattering and heat on medium power for 1-2 minute intervals, stirring in between, until piping hot.
- Freezing: If you wish to freeze your Easy Chicken Teriyaki for a future meal, ensure it is completely cooled. Portion it into freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating using the stovetop or microwave method.
Final Thoughts
This Easy Chicken Teriyaki recipe is your new go-to for a quick, flavorful, and budget-friendly meal that truly satisfies. Go ahead and give it a whirl – you won’t be disappointed with the delicious results!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Easy Chicken Teriyaki
Ingredients
Equipment
Method
- In a medium bowl, whisk together the soy sauce, brown sugar, mirin, sake (if using), minced garlic, and grated ginger. Set aside.1/2 cup low-sodium soy sauce, 1/4 cup packed brown sugar, 1/4 cup mirin (Japanese sweet rice wine), 2 tablespoons sake, 2 cloves garlic, 1 teaspoon grated fresh ginger
- In a small bowl, whisk together the cornstarch and cold water until smooth. This mixture will be used to thicken the teriyaki sauce. Set aside.1 tablespoon cornstarch, 2 tablespoons cold water
- Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, being careful not to overcrowd the pan. You may need to cook the chicken in batches. Cook for 4-6 minutes per side, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside on a plate.1 tablespoon olive oil or other neutral cooking oil, 1.5 lbs boneless, skinless chicken thighs
- Pour the prepared teriyaki sauce mixture into the same skillet you used for the chicken. Bring the sauce to a simmer over medium heat, stirring occasionally. Let it simmer for 2-3 minutes to allow the flavors to meld and the sugar to dissolve.
- Give the cornstarch slurry a quick whisk to ensure it’s smooth, then slowly pour it into the simmering teriyaki sauce, stirring constantly. Continue to stir until the sauce thickens to your desired consistency, usually about 1-2 minutes. It should coat the back of a spoon nicely.
- Return the cooked chicken back to the skillet with the thickened teriyaki sauce. Toss the chicken to coat it evenly in the sauce. Let it simmer for another 1-2 minutes, allowing the chicken to absorb the delicious teriyaki glaze.
- Serve the Easy Chicken Teriyaki immediately over hot cooked rice. Garnish with toasted sesame seeds and thinly sliced scallions for a burst of freshness and visual appeal.Cooked rice, Toasted sesame seeds, Scallions (green onions)