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Teriyaki Chicken Recipe

Family-Friendly Teriyaki Chicken Recipe for Weeknight Wins

This Teriyaki Chicken Recipe is quick, delicious, and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless, Skinless Chicken Thighs Juicy and tender, perfect for absorbing flavors.
For the Teriyaki Sauce
  • 2 tbsp Soy Sauce The essential base, providing that classic umami flavor.
  • 2 tbsp Honey or Brown Sugar Adds natural sweetness and helps create that mouthwatering glaze.
  • 2 tbsp Rice Vinegar Balances out the sweetness with a touch of acidity.
  • 1/4 cup Water Adjusts the sauce consistency for that perfect pour.
  • 1 tsp Fresh Ginger Infuses warmth and a zesty depth to the dish.
  • 1 tsp Garlic Elevates the overall flavor profile with its aromatic kick.
For Thickening the Sauce
  • 1 tbsp Cornstarch Mixed with 2 tbsp water to ensure a sticky glaze.
For Cooking
  • 1 tbsp Vegetable Oil Helps in cooking the chicken evenly and adds richness.
  • Salt Basic seasoning to enhance the chicken's flavor.
  • Pepper Basic seasoning to enhance the chicken's flavor.
For Garnishing
  • Sesame Seeds Adds a lovely crunch and visual appeal.
  • Chopped Green Onions Freshness and color to brighten up your dish.

Equipment

  • Skillet
  • Whisk
  • Bowl

Method
 

Step-by-Step Instructions for Teriyaki Chicken Recipe
  1. In a small bowl, whisk together soy sauce, honey or brown sugar, rice vinegar, and water. Add minced ginger and garlic. This fragrant teriyaki sauce should have a balanced sweet and savory aroma, perfect for glazing the chicken later.
  2. In a large skillet, heat vegetable oil over medium-high heat. Season chicken thighs with salt and pepper. Once the oil shimmers, add the chicken to the skillet and cook for about 5-7 minutes per side, or until golden brown and cooked through.
  3. Once the chicken is perfectly browned, pour the prepared teriyaki sauce over the chicken. Carefully stir to coat each piece evenly and let it simmer for about 2-3 minutes.
  4. Reduce the heat to low and prepare the cornstarch slurry. Gradually pour this mixture into the skillet, stirring continuously for about 2-3 minutes until the sauce is glossy and has thickened.
  5. Remove the skillet from heat. Sprinkle the finished Teriyaki Chicken with sesame seeds and chopped green onions for added crunch and freshness. Serve hot over rice or noodles.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 85mgSodium: 800mgPotassium: 400mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 2mgCalcium: 25mgIron: 1mg

Notes

Ensure your chicken is cut into similar sizes for even cooking. Cool leftover Teriyaki Chicken completely before storing. It keeps well in the fridge for 3-4 days.

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