Description
How to make easy teriyaki chicken with tender chicken thighs and a homemade sticky-sweet sauce that’s ready in under 30 minutes.
Ingredients
Scale
- Base/Main Components:
- 1.5 lbs boneless, skinless chicken thighs
- ½ cup low-sodium soy sauce
- ½ cup mirin
- ¼ cup cooking sake (or dry white wine)
- ¼ cup packed light brown sugar
- 1 tablespoon cornstarch
- Flavor Builders:
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon toasted sesame oil
- 1 tablespoon vegetable oil
- Seasonings:
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper, freshly ground
- Finishing Touches:
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- 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.
Notes
Ensure the sauce thickens to a glossy, sticky consistency to beautifully coat the chicken and avoid a watery result.
Store leftover teriyaki chicken in an airtight container in the refrigerator for 3-4 days to maintain freshness.
For a gluten-free version, substitute tamari for soy sauce and ensure your mirin is also gluten-free.
Serve this teriyaki chicken hot over fluffy white rice or quinoa for a classic, comforting, and wholesome meal.
Prepare the teriyaki sauce up to 2-3 days ahead and store it in an airtight jar in the fridge for quick meals.
**Allergy Information:** Soy, Gluten, Sesame