Easy Teriyaki Chicken Recipe for Flavorful, Foolproof Dishes
A quick, restaurant-quality teriyaki chicken dish with a glossy, sticky glaze. Perfect for weeknights or casual meals, this Japanese-inspired recipe combines soy sauce, honey, and ginger in under 30 minutes.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: 4 servings 1x
- Category: quick
- Method: Stovetop
- Cuisine: Japanese
- Diet: N/A
Ingredients
1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tbsp soy sauce
2 tbsp honey or brown sugar
2 tbsp rice vinegar or apple cider vinegar
1/4 cup water
1 tsp fresh ginger, minced
1 tsp garlic, minced
1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)
1 tbsp vegetable oil
Salt and pepper to taste
Sesame seeds and chopped green onions (for garnish, optional)
Instructions
Make the Sauce Base: In a bowl, whisk together soy sauce, honey, rice vinegar, and water until the sweetener dissolves. Add minced ginger and garlic.
Cook the Chicken: Heat vegetable oil in a skillet over medium-high heat. Season chicken with salt and pepper, then sear 3-4 minutes per side until golden and cooked through.
Combine and Simmer: Pour the teriyaki sauce into the skillet. Stir to coat the chicken, then simmer 2-3 minutes on medium heat.
Thicken the Glaze: Add the cornstarch slurry and cook until the sauce thickens and sticks to the chicken, about 1-2 minutes.
Garnish and Serve: Sprinkle with sesame seeds and green onions if using. Serve over rice or noodles.
Notes
Use chicken thighs for juiciness or breasts for faster cooking.
For a gluten-free option, substitute tamari for soy sauce.
Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cup (about 150g chicken)
- Calories: 250
- Sugar: 10g
- Sodium: 4200mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 85mg