Craving a quick dinner that’s better than takeout? This easy teriyaki chicken is the perfect weeknight meal!
Tender chicken pieces are simmered in a homemade teriyaki sauce. I always serve it over fluffy white rice to soak up the deliciousness.
The best part? It comes together in just 30 minutes with simple ingredients you likely already have on hand.
Why You’ll Love This Teriyaki Chicken
Quick and Easy: Ready in under 30 minutes, this dish is perfect for busy weeknights when you need a tasty dinner fast.
Crowd-Pleaser: The sweet and savory flavors of the sticky teriyaki sauce make this a guaranteed hit with family and friends.
Versatile Dish: Serve it over rice, noodles, or even in lettuce wraps for a variety of delicious meal options.
Irresistible Aroma: The mouthwatering smell of this chicken teriyaki cooking will have everyone rushing to the dinner table.
Ingredients
- Boneless, Skinless Chicken Thighs: They’re tender, juicy, and full of flavor.
- Olive Oil: It’s used to sear the chicken until golden brown, locking in the juices.
- Low-Sodium Soy Sauce: It forms the savory backbone of the teriyaki glaze without all the salt.
- Brown Sugar: It balances the saltiness of the soy sauce with deep sweetness.
- Mirin: It lends authentic flavor and helps create a glossy sheen on the chicken.
- Rice Vinegar: It brightens up the sauce with a touch of acidity.
- Salt, Pepper, Garlic, Ginger, and Sesame Oil: These essential seasonings round out the dish.
- Cornstarch: The secret weapon for thickening the sauce into a luxurious glaze.|
- Sesame Seeds and Green Onions: They add color and texture when sprinkled on top.
How to Make Teriyaki Chicken
It’s so easy to make this restaurant-worthy meal at home!
1. Season and brown the chicken. Season the chicken pieces with salt and pepper. Brown in olive oil over medium-high heat for 5-6 minutes. Transfer to a plate.
2. Make the teriyaki sauce. Whisk together the soy sauce, brown sugar, mirin, rice vinegar, garlic, ginger and sesame oil.
3. Thicken the sauce. Pour the sauce into a skillet and bring to a simmer. Stir in cornstarch slurry and let thicken for 1 minute.
4. Add the chicken to the sauce. Return the browned chicken to the skillet with the teriyaki sauce. Toss to coat and simmer for 2-3 minutes until the chicken is cooked through.
5. Serve with garnishes. Serve over rice, garnished with sesame seeds and green onions.
Tips for the Best Teriyaki Chicken
Following these tips will make the chicken even more irresistible.
- Work some marinating magic. For extra flavor, marinate the chicken pieces in some of the teriyaki sauce for 15-30 minutes before cooking.
- Adjust the sweetness. Taste the sauce and add a bit more brown sugar if you prefer a sweeter teriyaki.
- Don’t overcook! Be careful not to overcook the chicken, or it can become dry. It should be just cooked through.
- Switch it up. Try using other proteins like thinly sliced beef, shrimp, salmon, or tofu. You can also add vegetables like broccoli, bell peppers, onions, or carrots.
- Select your serving presentation. Serve over steamed white or brown rice, quinoa, or noodles. Pair with a simple side like steamed broccoli, sautéed spinach, or a cucumber salad.
How to Store
These leftovers reheat beautifully to enjoy throughout the week!
To Store: Refrigerate in an air-tight container for up to 4 days. Store any remaining sauce separately to prevent the chicken from becoming soggy.
To Freeze: Cool completely before freezing in an air-tight freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Reheat in the oven at 350°F until heated through, about 10-15 minutes. Or, reheat in the microwave, covered, until steaming hot.
Teriyaki Chicken
4
servings5
minutes10
minutes277
kcalThis homemade teriyaki chicken is restaurant-quality! It’s sweet, savory, juicy, and delicious!
Ingredients
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
Salt and pepper
1 tbsp olive oil
1/2 cup low-sodium soy sauce
1/4 cup brown sugar, packed
1 tbsp mirin (sweet rice wine)
1 tbsp rice vinegar
2 cloves garlic, minced
1 tsp fresh ginger, grated
1/2 tsp sesame oil
1 tbsp cornstarch dissolved in 2 tbsp water
Sesame seeds and sliced green onions for garnish
Instructions
- Season the chicken pieces with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-6 minutes. Transfer to a plate.
- In a small bowl, whisk together the soy sauce, brown sugar, mirin, rice vinegar, garlic, ginger, and sesame oil until combined.
- Pour the sauce into the same skillet. Bring to a simmer, then stir in the cornstarch slurry. Let bubble and thicken for a minute.
- Add the chicken back to the pan and toss to coat evenly in the teriyaki sauce. Continue to simmer for 2-3 minutes until the chicken is cooked through and the sauce clings to the chicken.
- Serve the teriyaki chicken hot over steamed rice. Garnish with a sprinkle of sesame seeds and chopped green onions.
What is mirin? Where can I find it or can I substitute something else and the same for rice vinegar? Thanks for your great recipes. My computer is down so I have to write these recipes by hand
Hi Vasil!
Mirin is a sweet type of rice wine used in a lot of Asian recipes. You can find it in most supermarkets in the same aisle as soy sauce.
If you want to use something else, I suggest dry sherry or sweet marsala wine. You can also use white wine or rice vinegar with a bit of sugar.
Use 1 tablespoon of white wine with 1/2 teaspoon of sugar as a substitute.
Mix 1 tablespoon of rice vinegar with 1/2 to 1 teaspoon of sugar. This provides acidity along with sweetness.
Hope this helps!
The photo shows a gravy boat with a sauce. Do you make extra sauce to pour over the chicken?
Hey, Phyllis! I’ve done this recipe both ways. Sometimes, I just stick to the recipe and pour all the sauce in the pan and simmer it with the chicken. At other times, I make extra teriyaki sauce and reserve some to pour over the finished product when I plate it. I suppose it all depends on how much you love teriyaki sauce. (I, personally, am a HUGE fan.) Hope that helps! <3