Description
This Teriyaki Chicken is a quick and comforting weeknight dinner made with tender chicken coated in a glossy, sweet-savory homemade teriyaki sauce. Ready in just 30 minutes, it delivers restaurant-quality flavor using simple pantry ingredients. Perfect for serving with rice, noodles, or fresh vegetables, and great for meal prep too.
Ingredients
-
1 ½ lbs boneless, skinless chicken thighs or breasts
-
½ cup soy sauce (or low-sodium soy sauce)
-
¼ cup brown sugar or honey
-
2 tablespoons rice vinegar
-
2 tablespoons mirin (optional)
-
2 cloves garlic, minced
-
1 tablespoon fresh ginger, grated
-
1 tablespoon cornstarch
-
2 tablespoons water
-
1 tablespoon vegetable oil
-
Sesame seeds, for garnish
-
Green onions, sliced, for garnish
Instructions
-
In a bowl, whisk together soy sauce, brown sugar, rice vinegar, mirin, garlic, and ginger.
-
Heat vegetable oil in a large skillet over medium heat.
-
Add chicken and cook for 5–6 minutes per side until browned and cooked through. Remove and set aside.
-
Pour the teriyaki sauce into the skillet and bring to a gentle simmer.
-
Mix cornstarch and water, then stir into the sauce.
-
Cook for 1–2 minutes until the sauce thickens and becomes glossy.
-
Return chicken to the skillet and toss to coat evenly.
-
Simmer for 2–3 minutes to absorb flavor.
-
Garnish with sesame seeds and green onions before serving.
Notes
-
Use low-sodium soy sauce to better control saltiness.
-
Chicken thighs stay juicier, but breasts work well if not overcooked.
-
Taste the sauce before serving and adjust sweetness if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 16 g
- Sodium: 780 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 110 mg