Chicken Teriyaki

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An Easy Chicken Teriyaki recipe is a must for busy weeknights! Tender chicken pieces simmered in a sweet and savory teriyaki sauce is sure to be a hit.

If you are in search of a quick, easy and delicious weeknight recipe, look no further than this Easy Chicken Teriyaki Recipe. There is no marinating required and it can be ready in about the same time it takes you to cook a pot of rice.

And the savory, sweet sauce is always a hit with the entire family.

I realize that you can buy a jar of teriyaki sauce at the grocery store but I much prefer to make my own. That is because sometimes the sauces are either too salty or much too sweet. When you make it yourself, you can control that AND it’s actually really easy to make.

Let’s talk about what you’ll need to make it.

Chicken Teriyaki Recipe Ingredients:

• BONELESS SKINLESS CHICKEN THIGHS: I prefer to use chicken thighs in this recipe because they are more tender and have more flavor than chicken breasts. You can use chicken breasts if that is what you prefer. If you cut them into small pieces they should have about the same cooking time.
• OIL: To brown the chicken.
• LOW-SODIUM SOY SAUCE: Using low-sodium soy sauce will help prevent the finial dish from being too salty.
• BROWN SUGAR: Will give the teriyaki sauce it’s signature sweetness.
• GARLIC
• GINGER: Fresh minced ginger will add a warm sweetness to the sauce.
• SESAME OIL: Will add a subtle nuttiness.
• MIRIN: Mirin is a sweet rice wine.
• RICE VINEGAR: Made with rice wine it adds acidity to the sauce.
• CORNSTARCH/WATER: Will help thicken the sauce and give it a glossy shine.
• GREEN ONIONS: I use these mainly for a garnish. They add a subtle onion and a nice pop of green color for serving.

Step by Step Photos and Instructions:

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• STEP #1: Combine soy sauce, sugar, garlic, ginger, sesame oil, mirin and rice vinegar in a small bowl. Whisk until combined.
• STEP #2: Heat oil in a large saucepan over medium heat. Add chicken pieces and cook until they are browned.
• STEP #3: Pour the teriyaki sauce over the chicken. Stir to coat and cook until the sauce is warmed through.
• STEP #4: Whisk together cornstarch and water to make a slurry. Add slurry to pan and continue cooking until sauce has thickened. Sprinkle with green onions and serve.

Storage and Leftovers:

This chicken teriyaki makes great leftovers! Simply store in the refrigerator and warm in a microwave. Use within 3 days.

Serve this with steamed white rice and a smashed cucumber salad or air fryer broccoli.

If you’re looking for more Asian inspired recipes, check these out!

Pancit is a Filipino Classic and one of my most popular recipes!

Hot and Sour Soup is a classic and a great way to warm up on a cold day!

Kung Pao Chicken is a takeout staple but it’s also really easy to make at home!