Go Back
–+ servings

Teriyaki Chicken

No ratings yet
This quick and flavorful teriyaki chicken is ready in just 30 minutes. Juicy chicken pieces are browned and coated in a glossy homemade sauce made from pantry staples, perfect for a satisfying weeknight meal. Serve it over rice and top with green onions or sesame seeds for a fresh and delicious dinner that beats takeout every time.
Print Recipe Pin Recipe
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Asian
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1/2 cup low sodium soy sauce
  • 1/4 cup water
  • 3 tablespoons packed brown sugar
  • 2 tablespoons honey or pure maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 teaspoons minced fresh ginger
  • 3 cloves garlic minced
  • 1 tablespoon cornstarch
For the Chicken
  • 1 tablespoon olive oil or avocado or canola oil
  • 1.5 pounds boneless skinless chicken thighs or breasts cut into 1-inch bite-sized pieces
  • black pepper to taste
For Serving
  • cooked rice
  • chopped green onions optional
  • sesame seeds optional

Equipment

  • Large skillet
  • Small bowl
  • Whisk

Method
 

  1. In a small bowl, whisk together the soy sauce, water, brown sugar, honey, rice vinegar, sesame oil, ginger, garlic, and cornstarch until fully combined.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with black pepper. Cook undisturbed for a few minutes to brown, then flip and continue to cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 7 to 10 minutes. Lower the heat to medium if needed to prevent over-browning.
  3. Re-whisk the sauce, then pour it into the skillet with the chicken. Cook the mixture, stirring, for 1 to 2 minutes, until the sauce thickens and coats the chicken.
  4. Serve over cooked rice. Top with chopped green onions and sesame seeds, if desired.

Nutrition

Calories: 485kcal

Notes

This recipe works well with either chicken thighs or breasts, depending on your preference. For a gluten-free version, substitute tamari or coconut aminos for the soy sauce. You can add vegetables like broccoli or bell peppers; cook them separately and toss them in with the chicken before adding the sauce. The sauce can be prepared up to two days ahead and kept refrigerated—stir before using, as the cornstarch will settle. Leftovers keep well in the fridge for up to four days and can be reheated gently on the stove or in the microwave; add a splash of water if the sauce thickens too much. For a fun variation, try adding pineapple chunks along with or instead of the water in the sauce.

Tried this recipe?

Let us know how it was!