The Ultimate Easy Teriyaki Chicken: Weeknight Dinner Perfection

Ingredients for Easy Teriyaki Chicken Recipe

• 1.5 lbs boneless, skinless chicken thighs: The star protein for this Easy Teriyaki Chicken Recipe. They stay tender and absorb sauce beautifully.
• ½ cup low-sodium soy sauce: Forms the savory foundation of our homemade teriyaki sauce. Essential for balanced flavor without excessive saltiness.
• ½ cup mirin: This sweet rice wine is crucial for authentic teriyaki glaze and shine. It adds a subtle sweetness and complex depth.
• ¼ cup cooking sake (or dry white wine): Enhances the sauce’s depth and tenderizes the chicken. Opt for a dry sake, not a sweet one.
• ¼ cup packed light brown sugar: Provides the sticky-sweet caramelization for the perfect teriyaki glaze. Ensures a rich, irresistible coating.
• 1 tablespoon cornstarch: The essential thickening agent for achieving that desirable glossy, sticky sauce texture. Mix with water first.
• 1 tablespoon fresh ginger, grated: Infuses the sauce with a bright, pungent warmth. Use fresh ginger for the best, most aromatic results.
• 2 cloves garlic, minced: Adds a fundamental aromatic base to the teriyaki sauce. Mince finely for an even distribution of flavor.
• 1 teaspoon toasted sesame oil: Delivers a rich, nutty aroma and flavor to the finished dish. Add at the very end for maximum impact.
• 1 tablespoon vegetable oil: Perfect for searing the chicken to golden perfection. A neutral oil allows the teriyaki flavors to shine.
• ½ teaspoon kosher salt: Seasons the chicken, enhancing its natural flavors before cooking. Adjust to your preference, especially with low-sodium soy sauce.
• ¼ teaspoon black pepper, freshly ground: Adds a subtle warmth and mild kick to the chicken. Freshly ground offers superior aroma.
• 2 green onions, thinly sliced: Provides a fresh, crisp counterpoint and vibrant color garnish. Adds a mild oniony bite.
• 1 tablespoon toasted sesame seeds: Offers a delightful nutty crunch and visual appeal. A classic finishing touch for teriyaki dishes.

How to Make Easy Teriyaki Chicken Recipe

Prep Chicken:

Pat chicken thighs dry, then cut into 1-inch pieces. Season generously with kosher salt and black pepper. This ensures your chicken browns beautifully and cooks evenly, setting the stage for a perfect Easy Teriyaki Chicken Recipe.

Make Sauce:

In a medium bowl, whisk together low-sodium soy sauce, mirin, cooking sake, packed light brown sugar, and grated fresh ginger. Stir until the sugar fully dissolves, creating the sweet and savory base for the teriyaki sauce.

Cook Chicken:

Heat vegetable oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring, until browned and mostly cooked through. This caramelizes the chicken for your Easy Teriyaki Chicken Recipe.

Add Aromatics & Sauce:

Stir in minced garlic and cook for 30 seconds until fragrant. Whisk the cornstarch into your prepared sauce mixture, then pour it over the chicken. Bring to a simmer, stirring constantly.

Thicken Teriyaki:

Continue to simmer the sauce and chicken for 2-4 minutes, stirring, until the sauce thickens to a glossy, sticky consistency. It should beautifully coat the chicken pieces, making this Easy Teriyaki Chicken Recipe irresistible.

Finish & Serve:

Remove from heat and stir in the toasted sesame oil. Transfer your delicious Easy Teriyaki Chicken Recipe to serving plates. Garnish generously with thinly sliced green onions and a sprinkle of toasted sesame seeds.

How to Store Easy Teriyaki Chicken Recipe

To store leftover Easy Teriyaki Chicken Recipe, transfer it to an airtight container and refrigerate promptly. It will stay fresh for 3-4 days. Don’t make my mistake of leaving it out too long; quick refrigeration is key to prevent spoilage. Always check for any off-smell or slimy texture before reheating.

For make-ahead convenience, you can prepare the teriyaki sauce up to 2-3 days ahead, storing it in an airtight jar in the fridge. This keeps the sauce fresh and ready. When reheating leftovers, gently warm the chicken and sauce on the stovetop or in the microwave until heated through, maintaining tenderness.

What to Serve with Easy Teriyaki Chicken Recipe

Serve this Easy Teriyaki Chicken hot over fluffy white rice for a classic, comforting meal. For a vibrant presentation, arrange it on a platter with steamed broccoli florets or a sprinkle of shredded carrots. It’s perfect served warm, and you can pair it with a crisp cucumber salad or a light sake to enjoy the full spectrum of flavors.

I personally love to serve it piled high on a bed of quinoa. The nutty quinoa perfectly complements the sticky-sweet sauce, creating a satisfying and wholesome dinner that’s always a hit and incredibly easy to enjoy.

Frequently Asked Questions

→ Why do I need low-sodium soy sauce for the Easy Teriyaki Chicken recipe?

You must use low-sodium soy sauce for balanced flavor. Regular soy sauce is too salty, overwhelming the other sweet and savory notes. Trust me, I learned this the hard way. Always check labels for “low-sodium” to ensure the best outcome.

→ How do I prevent a watery sauce and achieve perfect stickiness for teriyaki chicken?

To prevent watery sauce, ensure you whisk cornstarch thoroughly into the sauce *before* adding to the skillet. Simmer constantly for 2-4 minutes until it’s visibly glossy and sticky. Patience here is key for that perfect coating.

→ Can I make this delicious Easy Teriyaki Chicken recipe gluten-free?

Yes, to make this teriyaki chicken gluten-free, substitute tamari for soy sauce. Ensure your mirin is also gluten-free, as some brands contain wheat. Always check all labels to avoid hidden gluten.

→ Can I freeze the cooked teriyaki chicken for easy meal prep?

Yes, you can freeze cooked teriyaki chicken. Transfer cooled chicken and sauce to an airtight freezer-safe container for up to 2-3 months. Thaw overnight in the fridge and reheat gently on the stovetop for best texture.

→ Can I use boneless, skinless chicken breast instead of thighs?

Yes, you can use chicken breast, but it tends to dry out faster. Cook it for less time, around 4-6 minutes, until just cooked through. Thighs offer more flavor and tenderness, which I personally prefer.