Easy Chicken Teriyaki Recipe
Weeknight Wonder Japanese Cuisine.
A simple, soulful chicken teriyaki that tastes like a cozy night in. Way better than takeout, and honestly, so much more satisfying to make.
I remember the first time I really nailed this recipe. It was a drizzly Tuesday, the kind of day that feels gray from morning 'til night. I was rummaging through the pantry, feeling uninspired, and saw a bottle of soy sauce. I thought, 'Well, let's just try.' The moment the ginger and garlic hit the hot pan, the whole kitchen shifted. The air filled with this incredible, savory aroma. My daughter wandered in, drawn by the smell, and peeked over the counter. Seeing her face light up... yeah, that's what cooking is all about. It’s not about perfection; it’s about creating these small, warm moments.
Why This Teriyaki Recipe Feels Like Home
- •It’s unbelievably fast. From start to finish, you can have this on the table in 30 minutes, which feels like a little victory on a busy day.
- •The sauce is everything. It's the perfect balance of salty, sweet, and savory, and it coats the chicken in the most wonderful, glossy glaze.
- •It's so comforting. There's just something about a simple, flavorful bowl of chicken and rice that soothes the soul.
Honestly, the moment that sauce hits the pan and starts to bubble and thicken... that smell fills the whole house. It’s my family's favorite for a reason, and it just feels so good to make something so loved from scratch.
Essential Ingredient Guide
- Chicken Thighs: Honestly, thighs are the way to go here. They stay so juicy and tender. If you only have chicken breasts, that's okay too, just be careful not to overcook them.
- Low-Sodium Soy Sauce: This is pretty key for controlling the saltiness. It lets you get all that deep, umami flavor without it being overwhelming. You can always add more salt, but you can't take it away, right?
- Fresh Ginger and Garlic: Please, if you can, use fresh! The aroma and flavor they release when they hit the hot pan is just incredible and makes all the difference. It's that first layer of home-cooked goodness.
Complete Cooking Process
- Gather all your sauce ingredients: soy sauce, water, sugars, vinegar, and aromatics.
- Whisk everything together in a bowl. This simple step builds the flavor foundation.
- Create a cornstarch slurry separately; this is your secret to a perfect glaze.
- Cut your chicken thighs into bite-sized pieces. Imperfect is perfect.
- Pat the chicken dry—this ensures a beautiful, golden-brown sear.
- Briefly marinate the chicken in a portion of the sauce for a quick flavor boost.
- Sear the chicken in a hot skillet until it's wonderfully browned.
- Lower the heat and pour in the remaining sauce, letting it bubble gently.
- Stir in the cornstarch slurry and watch as the sauce magically thickens into a glossy coat.
- Garnish and serve warm. Take a deep breath and enjoy.
Answering Your Questions
→Can I use chicken breasts instead of thighs?
Yes, you absolutely can. Chicken breasts work well, but they can dry out more easily. Just be sure to watch them closely and cook until they reach 165°F and are no longer pink inside.
→My sauce isn't thickening. What did I do wrong?
Oh, no worries! This is an easy fix. The key is making sure the sauce is simmering when you add the cornstarch slurry. If it's still too thin, you can mix another teaspoon of cornstarch with a tablespoon of cold water and add it in, stirring until it reaches that nice, glossy consistency you're looking for.
→Can I make this ahead of time?
You can definitely prep things ahead! The sauce can be mixed and stored in the fridge for up to a week. You can also chop the chicken ahead of time. I would cook it right before serving for the best texture, though.
Easy Chicken Teriyaki Recipe
Easy chicken teriyaki recipe with a delicious marinade. Grill, bake, or stir-fry for a juicy and flavorful meal. Better than takeout!
Timing
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Recipe Details
Ingredients
For the Teriyaki Sauce
- 011/2 cup low-sodium soy sauce
- 021/4 cup water
- 031/4 cup brown sugar, packed
- 042 tablespoons honey
- 051 tablespoon rice vinegar
- 062 cloves garlic, minced
- 071 teaspoon fresh ginger, grated
- 081 tablespoon cornstarch
- 092 tablespoons cold water
For the Chicken
- 011.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 021 tablespoon sesame oil
- 031 tablespoon vegetable oil
- 04Toasted sesame seeds, for garnish
- 05Sliced green onions, for garnish
Instructions
First, let's get the sauce ready. In a small bowl, whisk together the soy sauce, 1/4 cup of water, brown sugar, honey, rice vinegar, minced garlic, and grated ginger. Just get it all combined nicely. Set it aside for a moment.
Now for the chicken. Pat the chicken pieces dry with a paper towel—this helps them get a beautiful sear. Place them in a bowl and pour about a quarter of your teriyaki sauce over them. Give it a gentle toss to coat everything. Let it sit for about 10-15 minutes. It doesn't need long.
Heat the sesame and vegetable oils in a large skillet or wok over medium-high heat. You'll know it's ready when the oil shimmers a little. Carefully add the chicken in a single layer. Try not to overcrowd the pan; work in batches if you need to. Let it cook for 3-4 minutes per side, until it's golden brown and cooked through.
Once all the chicken is cooked, return it to the skillet. Turn the heat down to medium-low. Give your remaining teriyaki sauce a quick stir and pour it all over the chicken. It will bubble and sizzle, which is just the best sound.
In a tiny bowl, mix the cornstarch with the 2 tablespoons of cold water until it's a smooth slurry. Pour this into the skillet with the chicken and sauce. Stir continuously as the sauce begins to thicken, which happens really fast, usually in about a minute. Look at that gorgeous glaze!
Remove from the heat. Serve your beautiful chicken teriyaki immediately over a bed of fluffy rice, and don't forget to sprinkle some toasted sesame seeds and sliced green onions on top. It just finishes it perfectly.
Notes & Tips
- 1I almost always double the sauce recipe. We love extra sauce to spoon over our rice, and it's nice to have a little extra in the fridge for later in the week.
Tools You'll Need
- •Don't overcrowd the pan when searing the chicken. Giving each piece its own space is crucial for getting that lovely golden-brown color instead of just steaming it.
- •Make sure your water is cold when you mix it with the cornstarch. Warm water will make it clumpy, and we're aiming for a smooth, glossy sauce.
- •Taste the sauce before you add it to the chicken! You might like it a little sweeter or with a bit more ginger. This is your dinner, so make it just right for you.