Jacy There’s a reason teriyaki chicken is a global favorite. It perfectly captures the balance of sweet and savory, with a glossy, irresistible sauce that clings to tender chicken. The best part? It doesn’t have to be complicated. This guide is dedicated to the ultimate teriyaki chicken recipe easy that delivers authentic flavor with minimal effort. In under 30 minutes, you can have a restaurant-quality dish on your table, making it the perfect quick teriyaki chicken for busy weeknights. Forget takeout—your new favorite homemade meal is here.
Table of Contents
Stovetop Teriyaki Chicken
Ingredients
- 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
- 1 tablespoon neutral oil (like avocado or vegetable oil)
- Salt and black pepper, to taste
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 1/4 cup brown sugar, packed
- 2 tablespoons honey (or substitute more brown sugar)
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- Sliced green onions and sesame seeds, for garnish
Step-by-Step Instructions
1. Pat the chicken pieces dry and season them lightly with salt and pepper.
2. Heat the oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer (cook in batches if necessary) and sear for 5-7 minutes until golden brown on all sides. Remove chicken and set aside on a plate.
3. Reduce heat to medium. In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, being careful not to burn it.
4. Pour in the soy sauce, water, brown sugar, honey, and rice vinegar. Whisk until the sugar dissolves and bring the mixture to a simmer.
5. Carefully return the seared chicken (and any accumulated juices) to the skillet. Stir to coat in the sauce, then let it simmer for 5 minutes.
6. Give the cornstarch slurry a final stir and slowly drizzle it into the simmering sauce while stirring constantly. Continue to cook for 2-3 minutes until the sauce thickens beautifully and coats the chicken. This is the key to mastering a perfect teriyaki chicken recipe easy. For a true quick teriyaki chicken, ensure your skillet is hot enough for a good sear.
7. Remove from heat. Garnish with sliced green onions and sesame seeds.
Tips & Variations
- Protein Swap: Try this sauce with salmon, tofu, or beef strips.
- Sauce Thickness: For a thinner sauce, use less cornstarch slurry. For a thicker glaze, let the sauce reduce for a minute longer.
- Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a dash of sriracha to the sauce.
- Pineapple Twist: Add 1 cup of fresh or canned pineapple chunks with the sauce for a sweet and tangy flavor.
Serving & Storage
Serve this teriyaki chicken hot over a bed of steamed white rice or cauliflower rice. It’s also excellent with a side of steamed broccoli or snap peas. For leftovers, store cooled chicken and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan or microwave, adding a splash of water if needed. This dish also freezes well for up to 3 months.
Nutritional Benefits
This dish is a good source of lean protein from the chicken, which supports muscle maintenance. Using low-sodium soy sauce helps control salt intake. The ginger and garlic provide antioxidants and anti-inflammatory properties, making this a flavorful and relatively healthy meal option.
Common Mistakes to Avoid
- Overcrowding the Pan: Searing chicken in a crowded pan steams it instead of browning it. Cook in batches if your pan is small.
- Using Bottled Teriyaki Sauce: Homemade sauce is far superior in flavor and allows you to control the sweetness and saltiness.
- Adding Cornstarch Directly: Always mix cornstarch with cold water first to create a slurry. Adding it directly to the hot sauce will create lumps.
- Boiling the Sauce: After adding the slurry, keep the sauce at a gentle simmer. A rolling boil can break down the cornstarch and thin the sauce again.
Final Conclusion
Mastering a delicious, homemade teriyaki sauce is simpler than you think and transforms simple chicken into a spectacular meal. This reliable teriyaki chicken recipe easy proves that you don’t need special skills or hours in the kitchen to enjoy this classic dish. Whether you’re meal prepping or need a last-minute dinner solution, this quick teriyaki chicken is sure to become a staple in your rotation. Give it a try tonight and taste the difference of making it yourself!
FAQs
What can I use instead of cornstarch to thicken teriyaki sauce?
You can use an equal amount of arrowroot powder or tapioca starch mixed with cold water. For a less common but effective method, you can also simmer the sauce longer to reduce it, though this intensifies the saltiness.
Can I make this teriyaki chicken in the oven?
Absolutely. Sear the chicken in an oven-safe skillet on the stovetop, then pour the sauce over it. Transfer the skillet to a preheated 375°F (190°C) oven and bake for 15-20 minutes, until the chicken is cooked through and the sauce has thickened.
Is teriyaki chicken gluten-free?
This recipe can easily be made gluten-free by using certified gluten-free tamari or coconut aminos in place of the regular soy sauce.
How can I make my teriyaki sauce less sweet?
Reduce the brown sugar to 2 tablespoons and use only 1 tablespoon of honey. You can balance the flavor with a little extra rice vinegar or a squeeze of fresh lime juice.
Why is my teriyaki sauce too salty?
This is usually due to the soy sauce. Always use a low-sodium variety. If your sauce is already too salty, try diluting it with a bit more water and balancing it with a touch more honey or a teaspoon of brown sugar.
