This easy teriyaki chicken recipe brings together tender chicken pieces coated in a glossy, savory-sweet sauce. Ready in just 30 minutes, it’s perfect for a busy weeknight or a cozy family meal.
Easy Teriyaki Chicken
Equipment
- 1 Large Skillet
- 1 Small bowl for cornstarch slurry
Ingredients
Main Ingredients
- 1 pound chicken thighs or breasts boneless, skinless, cut into bite-size pieces
- 2 tablespoons oil canola or light olive oil
- 0.25 cup low-sodium soy sauce
- 3 tablespoons honey or brown sugar
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 1 teaspoon alcohol-free vanilla optional, for depth
Slurry
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 tablespoons water
Aromatics & Garnish
- 2 cloves garlic minced
- 1 teaspoon freshly grated ginger
- 2 green onions thinly sliced, for garnish
- 1 tablespoon sesame seeds optional, for garnish
Instructions
- Heat oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden on both sides, about 5-7 minutes. Remove the chicken and set aside.
- In the same pan, add garlic and ginger. Sauté for 1 minute. Pour in soy sauce, honey, water, rice vinegar, and alcohol-free vanilla. Stir and bring to a simmer.
- In a small bowl, mix the cornstarch with water. Pour this slurry into the sauce, stirring constantly, until it thickens, about 2 minutes.
- Return the cooked chicken to the pan. Stir until each piece is coated in the glossy sauce and heated through, about 2-3 minutes.
- Top your teriyaki chicken with sliced green onions and sesame seeds. Serve hot over steamed rice or with your favorite side.
Notes
Why You’ll Love This Easy Teriyaki Chicken
This dish is quick, flavorful, and always hits the spot. The homemade teriyaki sauce uses simple pantry staples and delivers that classic takeout taste without any fuss. You’ll love the juicy chicken coated in a tangy glaze that makes every bite irresistible.
Easy Teriyaki Chicken Ingredients & Substitutions
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 2 tablespoons oil (such as canola or light olive oil)
- 1/4 cup low-sodium soy sauce
- 3 tablespoons honey or brown sugar
- 2 tablespoons water
- 1 tablespoon cornstarch (mixed with 2 tablespoons water)
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon rice vinegar
- 1 teaspoon alcohol-free vanilla (optional, for depth)
- 2 green onions, thinly sliced (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
You can substitute chicken breasts for thighs, or use maple syrup instead of honey if you like. Tamari or coconut aminos work for a soy-free option, and ground ginger can stand in for fresh in a pinch.
Step-by-Step Instructions to Make Easy Teriyaki Chicken
Step 1: Brown the Chicken
Heat oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden on both sides, about 5-7 minutes. Remove the chicken and set aside.
Step 2: Make the Teriyaki Sauce
In the same pan, add garlic and ginger. Sauté for 1 minute. Pour in soy sauce, honey, water, rice vinegar, and alcohol-free vanilla. Stir and bring to a simmer.
Step 3: Thicken the Sauce
In a small bowl, mix the cornstarch with water. Pour this slurry into the sauce, stirring constantly, until it thickens, about 2 minutes.
Step 4: Combine Chicken and Sauce
Return the cooked chicken to the pan. Stir until each piece is coated in the glossy sauce and heated through, about 2-3 minutes.
Step 5: Garnish and Serve
Top your teriyaki chicken with sliced green onions and sesame seeds. Serve hot over steamed rice or with your favorite side.
Tips for Success
- Cut chicken into even pieces for uniform cooking.
- Make sure to brown the chicken well for extra flavor.
- Simmer the sauce just until thickened, so it stays glossy and coats the chicken perfectly.
Variations of Easy Teriyaki Chicken
- Add sautéed bell peppers or broccoli for extra veggies.
- Swap chicken for tofu or shrimp for a different protein.
- Spice it up with a pinch of chili flakes or a splash of sriracha.
Serving Suggestions: What to Pair with Easy Teriyaki Chicken
- Steamed jasmine or brown rice
- Stir-fried vegetables such as snap peas, carrots, or broccoli
- Simple cucumber salad with a light vinaigrette
Storage & Reheating Instructions
Let leftovers cool, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet, adding a splash of water if needed to loosen the sauce.
Memories Made Around the Table
Sharing this easy teriyaki chicken always brings back memories of cozy family dinners. It’s a go-to recipe in our home for both quick weeknight meals and leisurely gatherings when friends stop by unexpectedly. The familiar, comforting flavors make any meal feel special.
FAQs
Can I make teriyaki chicken ahead of time?
Yes, you can cook the chicken and sauce ahead, then reheat before serving. The flavors deepen as it sits!
What can I use instead of soy sauce?
Tamari or coconut aminos are great alternatives for this recipe.
Is fresh ginger necessary?
Fresh ginger adds a nice kick, but ground ginger works well if that’s what you have.
Final Thoughts
This easy teriyaki chicken recipe brings smiles to the table every time. It’s quick, adaptable, and so flavorful. Once you try it, I bet it will become a regular favorite!