Easy Chicken Teriyaki – A Quick, Flavorful Weeknight Favorite
If you want a dinner that’s fast, family-friendly, and packed with flavor, chicken teriyaki is a winner. It’s sweet, savory, and glossy, with just the right amount of tang. You don’t need special equipment or rare ingredients—most items are probably already in your pantry.
This version keeps it simple but still gives you that classic, restaurant-style taste. It’s perfect for busy weeknights, but impressive enough for guests.
Ingredients
Method
- Prep the chicken. Pat the chicken dry and cut into bite-size pieces or keep thighs whole. Season lightly with salt only if using low-sodium soy sauce.
- Make the teriyaki sauce. In a small bowl, whisk soy sauce, mirin, sake (or water), brown sugar, garlic, and ginger. Taste and adjust sweetness or saltiness. If you want a thicker glaze, whisk in the cornstarch.
- Heat the pan. Preheat a large skillet over medium-high heat. Add oil and swirl to coat.
- Sear the chicken. Add the chicken in a single layer. Cook without moving for 3–4 minutes to get browning, then flip and cook another 3–4 minutes until nearly cooked through.
- Add the sauce. Lower the heat to medium. Pour in the sauce and stir. It will simmer and reduce. As it thickens, toss the chicken to coat. This takes 2–4 minutes.
- Finish and glaze. When the sauce looks glossy and clings to the chicken, turn off the heat. Stir in a small drizzle of sesame oil if you like.
- Garnish and serve. Sprinkle with green onions and sesame seeds. Serve over hot rice with steamed or stir-fried veggies.
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This recipe hits that ideal balance: quick to make, but full of flavor. The sauce is made from everyday ingredients—soy sauce, sugar, and a few aromatics—so it’s easy to pull together on the spot.
It also gives you control over sweetness and saltiness, which you don’t get with bottled sauces. You’ll sear the chicken for a bit of caramelization, then glaze it so it gets shiny and sticky. The result is juicy chicken with a sauce that clings to every bite.
Shopping List
- Chicken: 1.5 pounds boneless, skinless chicken thighs (or chicken breasts, thinly sliced)
- Soy sauce: 1/3 cup (regular or low-sodium)
- Mirin: 1/4 cup (or use 2 tablespoons rice vinegar + 2 tablespoons water + 1 teaspoon sugar as a substitute)
- Sake: 2 tablespoons (optional; can sub water or chicken stock)
- Brown sugar: 2–3 tablespoons, packed (adjust to taste)
- Garlic: 2 cloves, minced
- Ginger: 1 tablespoon fresh, grated (or 1/2 teaspoon ground in a pinch)
- Cornstarch: 2 teaspoons (optional, for thicker glaze)
- Neutral oil: 1–2 tablespoons (canola, avocado, or vegetable)
- Sesame oil: 1/2 teaspoon (optional, for finishing)
- Green onions: 2–3, thinly sliced (for garnish)
- Sesame seeds: 1 tablespoon (for garnish)
- Cooked rice: For serving (white, brown, or sushi rice)
- Optional veggies: Broccoli, snap peas, carrots, or bok choy
How to Make It
- Prep the chicken. Pat the chicken dry and cut into bite-size pieces or keep thighs whole.
Season lightly with salt only if using low-sodium soy sauce.
- Make the teriyaki sauce. In a small bowl, whisk soy sauce, mirin, sake (or water), brown sugar, garlic, and ginger. Taste and adjust sweetness or saltiness. If you want a thicker glaze, whisk in the cornstarch.
- Heat the pan. Preheat a large skillet over medium-high heat.
Add oil and swirl to coat.
- Sear the chicken. Add the chicken in a single layer. Cook without moving for 3–4 minutes to get browning, then flip and cook another 3–4 minutes until nearly cooked through.
- Add the sauce. Lower the heat to medium. Pour in the sauce and stir.
It will simmer and reduce. As it thickens, toss the chicken to coat. This takes 2–4 minutes.
- Finish and glaze. When the sauce looks glossy and clings to the chicken, turn off the heat.
Stir in a small drizzle of sesame oil if you like.
- Garnish and serve. Sprinkle with green onions and sesame seeds. Serve over hot rice with steamed or stir-fried veggies.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 4 days. Keep rice separate so it doesn’t soak up all the sauce.
Reheat gently on the stove with a splash of water to loosen the glaze, or microwave in short bursts, stirring between intervals. You can also freeze cooked chicken teriyaki for up to 2 months. Thaw overnight in the fridge and reheat on low to keep it tender.
Health Benefits
- Lean protein: Chicken provides high-quality protein that supports muscle and keeps you full.
- Portion control on sodium: Using low-sodium soy sauce and balancing with water or stock helps manage salt intake.
- Better than bottled: Making the sauce at home cuts down on preservatives and lets you control sugar levels.
- Balanced plate: Pairing with brown rice and vegetables adds fiber, vitamins, and minerals for a satisfying meal.
Common Mistakes to Avoid
- Overcrowding the pan: This causes steaming instead of searing.
Cook in batches for good browning.
- Too much heat with sugary sauce: High heat can burn the sauce. Reduce the heat once the sauce goes in.
- Skipping the taste test: Sauces vary. Taste before adding to the pan and adjust sugar or soy to your liking.
- Undercooking or overcooking: Thighs are forgiving, but breasts can dry out.
Aim for juicy, just-cooked meat.
- Not drying the chicken: Patting dry helps you get that nice sear and better texture.
Variations You Can Try
- Honey teriyaki: Swap half the brown sugar for honey. It adds a floral sweetness and sheen.
- Pineapple twist: Add pineapple chunks and a splash of juice. Reduce sugar slightly to balance.
- Spicy teriyaki: Stir in chili flakes, a bit of sriracha, or gochujang for gentle heat.
- Ginger-forward: Double the fresh ginger for a bright, zesty kick.
- Teriyaki salmon or tofu: Use the same sauce.
For tofu, press and sear first. For salmon, pan-sear skin side down, then glaze.
- Veggie boost: Add snap peas, bell peppers, or broccoli during the last few minutes of cooking.
FAQ
Can I make this without mirin?
Yes. Use a mix of rice vinegar and water with a touch of sugar to mimic mirin’s sweetness and acidity.
It won’t be exactly the same, but it comes close.
Is chicken breast okay instead of thighs?
Absolutely. Slice breasts thinly so they cook fast and stay tender. Watch the timing closely to avoid drying them out.
How do I thicken the sauce without cornstarch?
Let it simmer and reduce.
The sugar will naturally thicken as water evaporates. Just keep the heat moderate to prevent burning.
What should I serve with chicken teriyaki?
Steamed rice is classic. Add a simple side like sautéed bok choy, roasted broccoli, or a cucumber salad for freshness and crunch.
Can I marinate the chicken first?
Yes, 15–30 minutes in a little of the sauce (without cornstarch) will deepen flavor.
Pat dry before searing to avoid splatter and to get good browning.
Is this recipe gluten-free?
Use a gluten-free tamari or certified gluten-free soy sauce, and double-check other ingredients. The rest of the recipe can be made gluten-free with that swap.
How do I avoid a salty taste?
Use low-sodium soy sauce, taste the sauce before cooking, and balance with a splash of water or stock if needed. Serving with rice also evens out the saltiness.
Can I use frozen chicken?
Yes, but thaw it fully in the fridge and pat it very dry before cooking.
Excess moisture prevents browning and waters down the sauce.
Wrapping Up
Easy Chicken Teriyaki is the kind of recipe that fits into real life—quick, reliable, and full of flavor. With a few pantry staples and a hot pan, you get juicy chicken and a glossy, sticky sauce that feels special. Make it once, and it’ll become a go-to on busy nights.
Tweak the sweetness, add some heat, and toss in veggies to make it your own. Serve it hot over rice and enjoy every bite.
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