Teriyaki chicken is a weeknight classic in my kitchen. Juicy chicken in a rich, glossy sauce that everyone loves, and it comes together in no time. You’ll love how simple and satisfying this dish is.
Easy Teriyaki Chicken
Equipment
- 1 Large Skillet
- 1 Mixing Bowl
- 1 Whisk
Ingredients
- 1.5 lb boneless, skinless chicken thighs or chicken breast for a leaner option
- 0.333 cup soy sauce low sodium recommended
- 3 tbsp honey or light brown sugar
- 2 cloves garlic minced
- 1 tbsp fresh ginger minced
- 2 tsp cornstarch
- 0.25 cup water
- 0.5 tsp alcohol-free vanilla
- 1 tsp sesame oil
- 1 tbsp rice vinegar or apple cider vinegar
- 2 green onions sliced, for garnish
- 1 tbsp sesame seeds for garnish
Instructions
- In a bowl, whisk together soy sauce, honey, minced garlic, ginger, rice vinegar, water, sesame oil, and a splash of alcohol-free vanilla. This creates your glossy teriyaki base.
- Cut the chicken into bite-sized pieces. In a large skillet over medium-high heat, add a drizzle of oil and cook the chicken until golden and cooked through, about 5-7 minutes.
- Pour the sauce over the cooked chicken. Let bubble for a minute, then stir in a cornstarch slurry (cornstarch mixed with a little cold water) and cook until the sauce thickens and coats the chicken.
- Top with sliced green onions and sesame seeds. Serve hot over steamed rice or veggies.
Notes
Why You’ll Love This Teriyaki Chicken
This teriyaki chicken is sweet, savory, and perfectly sticky. The homemade sauce has much more flavor than anything from a bottle and pairs beautifully with fluffy rice and crisp veggies. It’s family-approved and perfect for meal prep.
Teriyaki Chicken Ingredients & Substitutions
- Boneless, skinless chicken thighs (or chicken breast for a leaner option)
- Soy sauce (low sodium recommended)
- Honey (or light brown sugar)
- Fresh garlic, minced
- Fresh ginger, minced
- Cornstarch
- Water
- Alcohol-free vanilla
- Sesame oil
- Rice vinegar (or apple cider vinegar)
- Green onions and sesame seeds, for garnish
Step-by-Step Instructions to Make Teriyaki Chicken
Prepare the Sauce
In a bowl, whisk together soy sauce, honey, minced garlic, ginger, rice vinegar, water, sesame oil, and a splash of alcohol-free vanilla. This creates your glossy teriyaki base.
Cook the Chicken
Cut the chicken into bite-sized pieces. In a large skillet over medium-high heat, add a drizzle of oil and cook the chicken until golden and cooked through, about 5-7 minutes.
Thicken the Sauce
Pour the sauce over the cooked chicken. Let bubble for a minute, then stir in a cornstarch slurry (cornstarch mixed with a little cold water) and cook until the sauce thickens and coats the chicken.
Garnish and Serve
Top with sliced green onions and sesame seeds. Serve hot over steamed rice or veggies.
Tips for Success
- Cut the chicken into even pieces for uniform cooking.
- Don’t skip the fresh ginger and garlic — they add amazing depth.
- Be sure to make the cornstarch slurry smooth to avoid lumps in the sauce.
Variations of Teriyaki Chicken
- For a lighter meal, use chicken breast instead of thighs.
- Add steamed broccoli, snap peas, or bell peppers for extra color and nutrition.
- Try a sprinkle of chili flakes for a slight kick.
Serving Suggestions: What to Pair with Teriyaki Chicken
- Fluffy steamed jasmine or brown rice
- Stir-fried veggies like bok choy or broccoli
- Simple cucumber salad with sesame dressing
Storage & Reheating Instructions
Leftover teriyaki chicken keeps well in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce is too thick.
Memories Made Around the Table
I always think of family dinners where everyone went back for seconds of this teriyaki chicken. It’s the kind of meal that brings smiles and stories to the table with every bite.
FAQs
Can I make this with chicken breast?
Yes, using chicken breast is a great lighter alternative to chicken thighs. Just be careful not to overcook to keep it tender.
Can I prep the sauce ahead?
Absolutely! Mix the sauce ingredients ahead and store in the fridge for up to 2 days for even quicker dinner prep.
What if I don’t have fresh ginger?
You can use 1/2 teaspoon ground ginger as a substitute, but fresh really gives the boldest, brightest flavor.
Final Thoughts
This Easy Teriyaki Chicken Recipe brings both comfort and flavor to your table. It’s quick to whip up, sure to please, and bound to become a family favorite.