Easy Chicken Teriyaki

This straightforward recipe delivers authentic teriyaki flavor without the fuss, making it incredibly useful for busy cooks looking for a quick and satisfying meal.

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Prep Time 10

Cook Time 15

Total Time 25

Course: Main Course

Cuisine: Japanese

Ingredients Equipment Method Notes

Ingredients

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

Equipment

Medium Bowl
Small Bowl
Large skillet or wok
Plate

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)

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave. For freezing, ensure the dish is completely cooled and store in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.