Easy Teriyaki Chicken

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.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: asian, Japanese

Ingredients Equipment Method Notes

Ingredients

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

Equipment

Medium Bowl
Small separate bowl
Large skillet or wok

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

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Reheat on the stovetop for best results.