Teriyaki chicken is your weeknight dinner hero—flavorful, fast, and far better than anything from a takeout box. With just a handful of pantry staples and 25 minutes, you can create a sizzling stir-fry that’s sweet, savory, and satisfyingly sticky. Whether served over fluffy rice or steamed veggies, this teriyaki chicken delivers big flavor without the fuss. No marinades, no obscure ingredients—just juicy chicken glazed in a rich homemade sauce that clings to every bite.
Table of Contents
Why You’ll Love This Recipe
- Ready in 25 minutes—ideal for busy nights
- Sweet, savory, and sticky: the ultimate flavor combo
- Minimal ingredients: all from your pantry
- Healthier than takeout: lower sodium, no additives
- Versatile: serve with rice, noodles, or veggies
Ingredients
- 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
- 1 tablespoon vegetable oil
- For the Teriyaki Sauce:
- ¼ cup soy sauce (low sodium preferred)
- 2 tablespoons mirin or rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch (optional, for thickening)
- 2 tablespoons water
- Optional Garnishes:
- Sesame seeds
- Sliced green onions
Instructions
- Make the Sauce: In a bowl, whisk together soy sauce, mirin, brown sugar, honey, garlic, ginger, cornstarch, and water. Set aside.
- Cook the Chicken: Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5–7 minutes until golden brown and cooked through.
- Add the Sauce: Pour the sauce into the skillet. Stir to coat the chicken and bring to a simmer. Cook for 3–4 minutes, or until the sauce thickens and glazes the chicken.
- Garnish and Serve: Remove from heat. Sprinkle with sesame seeds and green onions. Serve hot over steamed rice or noodles.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Calories: ~310 per serving
- Cuisine: Japanese-inspired
- Course: Main Course
Nutrition Facts (Per Serving – Estimate)
- Calories: 310
- Protein: 28g
- Fat: 11g
- Carbohydrates: 22g
- Sugar: 12g
- Sodium: 730mg
Tips & Variations
- Use chicken thighs for juicier, more flavorful results
- Gluten-free? Use tamari or coconut aminos in place of soy sauce
- Sweeter sauce? Add a splash more honey
- Double the sauce if you love extra glaze on rice or noodles
- Spice it up with a pinch of red pepper flakes or sriracha
Teriyaki Chicken
Equipment
- – Large skillet or wok
- Mixing bowls
- Whisk
- Knife and cutting board
Ingredients
- – 1.5 lbs boneless skinless chicken thighs or breasts, chopped
- – 1 tbsp vegetable oil
- – **Teriyaki Sauce**:
- – ¼ cup soy sauce
- – 2 tbsp mirin or rice vinegar
- – 2 tbsp brown sugar
- – 1 tbsp honey
- – 2 garlic cloves minced
- – 1 tsp grated ginger
- – 1 tsp cornstarch optional
- – 2 tbsp water
- – Optional: sesame seeds green onions for garnish
Instructions
- Mix all sauce ingredients in a small bowl. Set aside.
- Heat oil in a skillet. Add chicken and cook for 5–7 mins until golden.
- Pour sauce into skillet. Simmer for 3–4 mins until thickened.
- Garnish with sesame seeds and green onions. Serve hot.
Notes
– Double sauce if serving with noodles or rice
– Freezes well for up to 2 months
FAQs
Can I use frozen chicken?
Yes, but thaw it completely and pat dry before cooking for best results.
Is this freezer-friendly?
Absolutely! Freeze cooled leftovers in airtight containers for up to 2 months.
What’s the best way to reheat teriyaki chicken?
Reheat gently in a skillet over low heat or microwave in short bursts, adding a splash of water to loosen the sauce if needed.
Conclusion
This teriyaki chicken is your answer to takeout cravings—fast, flavorful, and made entirely at home. With a perfectly balanced glaze and juicy chicken pieces, it’s bound to become a weekly favorite. Serve it up with jasmine rice, quick stir-fried vegetables, or even lettuce wraps for a fun twist. Best of all? You control every ingredient—no mystery sauces here.