This Teriyaki Chicken is tender, juicy, and coated in a sweet and savory sauce that’s better than takeout! Perfect for busy weeknights, meal prep, or family dinners. Made in one skillet, ready in 30 minutes, and packed with flavor.
Why You’ll Love This Recipe
- Quick & easy (ready in 30 minutes)
- Family-friendly loved by kids and adults alike
- Budget-friendly ingredients
- Sweet and savory sauce that’s better than store-bought
- Great for meal prep or weeknight dinners
Ingredients
For the Chicken
- 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp vegetable oil
- Salt and pepper to taste
For the Teriyaki Sauce
- ¼ cup soy sauce (low-sodium recommended)
- 3 tbsp honey or brown sugar
- 2 tbsp mirin (or rice vinegar as a substitute)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp cornstarch
- 2 tbsp water
Optional Garnish
- Sesame seeds
- Sliced green onions
Step-by-Step Instructions
- Season chicken with salt and pepper.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add chicken and cook for 5–6 minutes until golden and cooked through. Remove from the skillet.
- In the same skillet, mix soy sauce, honey, mirin, garlic, ginger, cornstarch, and water. Cook 1–2 minutes until the sauce thickens.
- Return chicken to the skillet and toss to coat evenly in the sauce.
- Cook for another 1–2 minutes until fully glazed.
- Serve immediately, garnished with sesame seeds and green onions.
Equipment
- Large skillet or frying pan
- Mixing bowl
- Measuring spoons and cups
- Wooden spoon or spatula
- Small whisk or fork
Tips & Variations
- Swap protein: shrimp, beef, or tofu works great
- Add vegetables: broccoli, bell peppers, carrots, or snap peas
- Spicy variation: add chili flakes or sriracha
- Oven-baked option: bake chicken at 400°F (200°C) for 20 minutes, then coat with sauce
- Store leftovers in an airtight container in the fridge for up to 3 days
Common mistake: not thickening the sauce with cornstarch ensures a glossy, sticky finish.
Serving Suggestions
- Serve over steamed white rice, brown rice, or quinoa
- Pair with stir-fried vegetables or a fresh salad
- Drizzle extra sauce over the rice for maximum flavor
- Garnish with sesame seeds and green onions
Nutrition Facts (Per Serving)
- Calories: ~360
- Protein: 32g
- Fat: 12g
- Carbs: 28g
Values are estimates.
Conclusion
This Teriyaki Chicken is sweet, savory, and ridiculously easy, perfect for busy weeknights, family dinners, or meal prep. Save it, print it, and share it with anyone who loves quick, flavorful chicken recipes.
FAQ
Can I freeze Teriyaki Chicken?
Yes. Freeze cooked chicken in an airtight container for up to 2 months. Reheat gently.
How do I make it ahead of time?
Prep chicken and sauce separately. Reheat and combine just before serving.
Can I use a different sweetener?
Yes maple syrup, brown sugar, or agave syrup works well as a substitute for honey.
Is this recipe gluten-free?
Yes, if you use tamari or a gluten-free soy sauce.
Can I make it spicy?
Absolutely add chili flakes, sriracha, or diced fresh chili to the sauce.