Easy Teriyaki Chicken: Sweet, Sticky Weeknight Meal (Print Version)

Easy Teriyaki Chicken recipe for a quick weeknight dinner. Enjoy sweet, savory, sticky flavor that your whole family will love tonight!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Japanese-Inspired
Dietary: Dairy-Free

# Ingredients:

→ Main Players

01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 1 tbsp cornstarch (for chicken)

→ Homemade Teriyaki Sauce Essentials

03 - 1/2 cup low-sodium soy sauce
04 - 1/4 cup mirin
05 - 1/4 cup brown sugar, packed
06 - 1 tbsp fresh ginger, grated
07 - 2 cloves garlic, minced
08 - 1/4 cup water or chicken broth
09 - 1 tbsp cornstarch (for sauce)

→ Flavor Boosters & Finishes

10 - 1 tbsp neutral oil (like canola or vegetable)
11 - 1 tbsp toasted sesame seeds, for garnish
12 - 2 green onions (scallions), sliced, for garnish

# Instructions:

01 - Okay, first things first, get your chicken thighs ready. Pat them really dry with paper towels – this is super important for getting a good sear, honestly. Then, cut them into bite-sized pieces, maybe about 1-inch chunks. Toss them in a bowl with a tablespoon of cornstarch until they're all lightly coated. This step helps create a lovely crust and thickens the sauce later. I always feel a bit like a chef doing this, even if it's just my messy kitchen.
02 - Now for the star of the show! In a medium bowl, whisk together your soy sauce, mirin, brown sugar, grated ginger, minced garlic, and the remaining cornstarch. Add the water or broth too. Whisk it well until there are no lumps from the cornstarch. I usually give it a good sniff at this point; that ginger and garlic combo is just heavenly. This is where the magic starts to happen for our easy teriyaki chicken, so don't rush it!
03 - Heat a large skillet or wok over medium-high heat. Add a splash of oil – I usually use a neutral one like canola or vegetable. Once it's shimmering, add your chicken pieces in a single layer. Don't overcrowd the pan, or it won't sear properly; you'll steam it instead, and we don't want sad chicken! Let it cook for about 3-4 minutes per side, until it's golden brown and caramelized. It smells incredible, like a bustling restaurant kitchen!
04 - Once the chicken is nicely browned all over, give your prepared teriyaki sauce another quick whisk (the cornstarch can settle) and pour it right over the chicken in the skillet. Oh, this is the moment! The sauce will start to bubble and thicken pretty quickly, honestly. Stir it gently to coat all the chicken pieces. I always make sure every single piece gets drenched; that's the whole point of making an easy teriyaki chicken, right?
05 - Reduce the heat to medium-low and let the sauce simmer for about 5-7 minutes, stirring occasionally. You're looking for it to thicken up into a glossy, sticky glaze that clings to the chicken. If it's too thick, add a tiny splash more water; if it's too thin, let it simmer a little longer. This step is all about patience, but it's so worth it for that perfect texture. My kitchen starts to smell like my favorite takeout place!
06 - Once the sauce is beautifully thick and coating every piece of chicken, you're ready to serve! Remove the skillet from the heat. I love to sprinkle it generously with toasted sesame seeds and fresh sliced green onions. The vibrant green against the sticky, dark chicken just looks so inviting. This easy teriyaki chicken is best served immediately, straight from the pan, while it's still warm and glistening.

# Notes:

01 - Don't rush the sauce; a slow simmer makes it really shine, I've found.
02 - Leftover teriyaki chicken stores beautifully for lunch, just keep the sauce separate if you can.
03 - No fresh ginger? Ground works, just use less, I learned that the hard way with an overly "spicy" batch.
04 - A sprinkle of sesame seeds and sliced green onions really makes this easy teriyaki chicken pop visually.

# Equipment Needed:

01 - Large skillet or wok
02 - whisk
03 - mixing bowls
04 - sharp knife
05 - cutting board

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 15-20g
Total Carbohydrate: 25-30g
Protein: 30-35g

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