Teriyaki Chicken

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

Course: Main CourseCuisine: Asian

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

277

kcal

This 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.

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