Description
This Teriyaki Chicken recipe is a quick, easy, and flavorful dish perfect for weeknight dinners. Featuring tender chicken coated in a homemade sweet, savory, and tangy teriyaki glaze, it uses simple pantry staples and comes together in under 30 minutes. This versatile, family-friendly recipe can be adapted to various dietary preferences and offers restaurant-quality results with minimal effort.
Ingredients
Chicken
- Boneless chicken thighs or breasts – about 1 to 1.5 pounds
Sauce
- Soy sauce – 1/3 cup
- Brown sugar – 1/4 cup
- Fresh ginger, grated – 1 tablespoon
- Garlic cloves, minced – 2 cloves
- Rice vinegar or mirin – 2 tablespoons
- Sesame oil – 1 teaspoon
Thickener
- Cornstarch – 1 teaspoon (mixed with 1 tablespoon cold water as needed)
Garnishes
- Green onions, chopped – 2 tablespoons
- Toasted sesame seeds – 1 teaspoon
Instructions
- Prepare the Sauce: In a small bowl, whisk together 1/3 cup soy sauce, 1/4 cup brown sugar, 2 minced garlic cloves, 1 tablespoon grated fresh ginger, 2 tablespoons rice vinegar or mirin, and 1 teaspoon sesame oil until well combined. Set aside to let the flavors meld while you prep the chicken.
- Cook the Chicken: Heat a non-stick skillet over medium heat and lightly oil it. Add 1 to 1.5 pounds of boneless chicken thighs or breasts and cook for about 5-7 minutes on each side, or until golden brown and cooked through.
- Add Teriyaki Sauce: Pour the prepared sauce over the chicken in the skillet. Let it simmer gently, stirring occasionally, until the sauce thickens and coats the chicken evenly. If you prefer a thicker glaze, gradually mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the sauce.
- Garnish and Serve: Remove the skillet from heat and sprinkle chopped green onions and toasted sesame seeds on top for a fresh, crunchy finish. Serve immediately to preserve maximum flavor and juiciness.
Notes
- Use chicken thighs for juicier meat; breasts work but watch cooking time carefully to prevent dryness.
- Marinate the chicken for at least 10 minutes to boost flavor depth.
- Control the thickness of the sauce by adding cornstarch slurry gradually to avoid over-thickening.
- Cook on medium heat to avoid burning and allow the sauce to caramelize properly.
- Fresh ginger is preferred over powdered for a vibrant, zesty flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg
Keywords: teriyaki chicken, quick dinner, easy chicken recipe, Japanese cuisine, weeknight meal, sweet and savory chicken