Easy Teriyaki Chicken
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.
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
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.