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Easy Teriyaki Chicken

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This Easy Teriyaki Chicken brings a sweet, savory glaze and tender bites of chicken to your table in about 20 minutes. Perfect for weeknights and meal prep.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 tablespoon neutral oil (canola, avocado, or vegetable)
  • 1/3 cup low-sodium soy sauce (or tamari)
  • 3 tablespoons brown sugar or honey
  • 2 tablespoons rice vinegar (or apple cider vinegar)
  • 1 tablespoon mirin (optional)
  • 1/2 cup water
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, minced
  • 1 tablespoon cornstarch + 2 tablespoons cold water (slurry)
  • 1 teaspoon toasted sesame oil (optional, for finish)
  • Sesame seeds and sliced green onions, for garnish
  • Red pepper flakes or a little sriracha (optional, for heat)
  • Steamed rice and veggies, for serving

Instructions

  1. Prep the chicken by trimming and cutting into bite-size pieces. Pat dry with paper towels. Mince the garlic and ginger.
  2. Whisk soy sauce, brown sugar (or honey), rice vinegar, mirin (if using), water, garlic, and ginger in a bowl.
  3. Stir 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Set aside.
  4. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in a single layer. Sear for 3–4 minutes, then stir and cook for 2–3 more minutes until mostly cooked through.
  5. Pour the sauce into the skillet. Bring to a lively simmer for 2 minutes, stirring and scraping up browned bits.
  6. Stir in the cornstarch slurry. Simmer for 1–3 minutes, stirring, until the sauce is thick and glossy and the chicken reaches 165°F (74°C).
  7. Turn off the heat. Stir in sesame oil. Garnish with sesame seeds and green onions. Serve hot over rice with veggies.

Notes

Use thighs for the juiciest result; breasts cook faster, so don’t overcook. Sauce too salty? Add a splash of water and a pinch of sugar.

Nutrition

Find it online: https://recipesunfolded.com/easy-teriyaki-chicken/

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