Discover the ultimate weeknight savior with this Easy Teriyaki Chicken recipe. This straightforward dish delivers a restaurant-quality teriyaki chicken experience right in your own kitchen, proving that delicious and wholesome meals don’t need to be complicated.
Key Ingredients for Easy Teriyaki Chicken
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 1/4 cup mirin (Japanese sweet rice wine)
- 2 tablespoons brown sugar (or coconut sugar)
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
- 2 cloves garlic, minced
- 1 tablespoon cornstarch (or arrowroot starch)
- 2 tablespoons water
- 1 tablespoon vegetable oil (or sesame oil)
- Optional garnishes: toasted sesame seeds, sliced green onions
How to Make Easy Teriyaki Chicken
This recipe truly lives up to its name, offering a quick and incredibly satisfying meal perfect for any night of the week. The key to its deliciousness lies in the simple yet flavorful teriyaki sauce that perfectly coats tender chicken pieces, creating a delightful balance of sweet and savory. You can have this flavorful dish on your table in about 25 minutes, making it an ideal choice for busy schedules.
Step-by-Step Instructions
- Prepare the Teriyaki Sauce: In a medium bowl, whisk together the soy sauce, mirin, brown sugar, honey, rice vinegar, grated ginger, and minced garlic until the sugar is dissolved. This harmonious blend creates the signature sweet and tangy flavor of teriyaki.
- Create the Slurry for Thickenin g: In a small separate bowl, whisk together the cornstarch and water until smooth. This slurry will be used to thicken the teriyaki sauce to a beautiful, glossy consistency.
- Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook the chicken for 5-7 minutes, flipping occasionally, until browned on all sides and cooked through. Overcrowding will steam the chicken instead of searing it.
- Add the Sauce: Pour the prepared teriyaki sauce into the skillet with the cooked chicken. Stir well to coat the chicken evenly. Bring the sauce to a simmer.
- Thicken the Sauce: Once the sauce is simmering, slowly drizzle in the cornstarch slurry while stirring continuously. Continue to cook and stir for another 1-2 minutes, or until the sauce has thickened to your desired consistency, coating the chicken beautifully.
- Serve: Remove the skillet from the heat. Serve the Easy Teriyaki Chicken immediately over steamed rice, noodles, or your favorite grain. Garnish with toasted sesame seeds and sliced green onions for an extra pop of flavor and color.
Why You’ll Love This Easy Teriyaki Chicken
You’ll fall head over heels for this Easy Teriyaki Chicken for so many reasons! Its main feature is undoubtedly the incredibly addictive, glossy teriyaki sauce that perfectly clings to every tender piece of chicken, creating a symphony of sweet and savory flavors that will have you coming back for seconds. Plus, making this at home is a fantastic cost-saving alternative to expensive takeout, letting you enjoy a gourmet-tasting meal without breaking the bank. The fresh ginger and garlic notes in the sauce, along with the optional crunchy sesame seeds and fresh green onions, elevate this dish from simple to sublime, offering a delightful textural contrast.
It’s a dish that’s as satisfying as it is simple, offering a truly comforting and flavorful experience that rivals any restaurant. Unlike a more complex teriyaki glaze that might require simmering for a longer period, this version delivers maximum flavor with minimal effort, making it perfect for busy weeknights. So, if you’re looking for a quick, delicious, and budget-friendly meal that’s sure to please everyone, don’t hesitate to whip up this Easy Teriyaki Chicken.
Storing and Reheating Tips
- Refrigeration: Allow the Easy Teriyaki Chicken to cool completely. Transfer any leftovers to an airtight container and store in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, cool the chicken completely. Portion the teriyaki chicken into freezer-safe containers or bags. It can be frozen for up to 2-3 months. Label with the date for best quality.
- Reheating on the Stovetop: The best way to reheat this dish is on the stovetop. Place leftovers in a skillet over medium-low heat. Add a tablespoon or two of water or extra teriyaki sauce if the sauce seems too thick. Stir occasionally until heated through. This method helps to maintain the sauce’s texture and flavor.
- Reheating in the Microwave: Place leftovers in a microwave-safe dish. Cover loosely and heat on medium power for 1-2 minutes, or until heated through. Stir halfway through for even heating. Be aware that the sauce may thicken differently when microwaved.
- Reheating Frozen Leftovers: Thaw frozen teriyaki chicken overnight in the refrigerator. Once thawed, reheat using the stovetop or microwave methods described above.
Final Thoughts
This Easy Teriyaki Chicken is your ticket to a weeknight meal that’s both incredibly delicious and wonderfully fuss-free. Gather your ingredients and give this recipe a try; you’ll be delighted with the simple yet spectacular results. Enjoy creating this flavorful favorite in your own kitchen!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Easy Teriyaki Chicken
Ingredients
Equipment
Method
- In a medium bowl, whisk together the soy sauce, mirin, brown sugar, honey, rice vinegar, grated ginger, and minced garlic until the sugar is dissolved. This harmonious blend creates the signature sweet and tangy flavor of teriyaki.1/4 cup low-sodium soy sauce, 1/4 cup mirin (Japanese sweet rice wine), 2 tablespoons brown sugar, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, 2 cloves garlic
- In a small separate bowl, whisk together the cornstarch and water until smooth. This slurry will be used to thicken the teriyaki sauce to a beautiful, glossy consistency.1 tablespoon cornstarch, 2 tablespoons water
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook the chicken for 5-7 minutes, flipping occasionally, until browned on all sides and cooked through. Overcrowding will steam the chicken instead of searing it.1 tablespoon vegetable oil, 1.5 lbs boneless, skinless chicken thighs
- Pour the prepared teriyaki sauce into the skillet with the cooked chicken. Stir well to coat the chicken evenly. Bring the sauce to a simmer.
- Once the sauce is simmering, slowly drizzle in the cornstarch slurry while stirring continuously. Continue to cook and stir for another 1-2 minutes, or until the sauce has thickened to your desired consistency, coating the chicken beautifully.
- Remove the skillet from the heat. Serve the Easy Teriyaki Chicken immediately over steamed rice, noodles, or your favorite grain. Garnish with toasted sesame seeds and sliced green onions for an extra pop of flavor and color.toasted sesame seeds, sliced green onions