Teriyaki Chicken
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Ready for the Best Teriyaki Chicken Recipe? This super simple dinner comes together in under 20 minutes and only uses FIVE ingredients! Perfect for a go-to weeknight meal that the entire family will love.
Looking for more quick dinners? I’ve got you! Try my Orange Chicken, Baked Ranch Chicken and Chicken Cordon Bleu!
Why You’ll Love This Recipe
- 5 Ingredient Dinner: This recipe is super simple and only uses a handful of basic ingredients.
- Ready in Under 20 Minutes: The hardest part is chopping the chicken!
- Great Meal Prep: Leftovers last three to four days!
Tired of uninspiring meals during the weekday rush? If you’re looking for a nutritious and delicious dinner that can be whipped up in no time, then look no further than this easy teriyaki chicken recipe. This zesty dish is made with simple ingredients, takes just 15 minutes to prepare.
Plus, it’s filled with juicy chicken, a sweet and savory teriyaki sauce, and can be made a full meal with the addition of crunchy veggies for added texture. If you’re ready for a weeknight dinner that will have your family asking for seconds, keep reading for the full recipe and instructions!
Ingredients You’ll Need
This recipe was heavily inspired by the fact that I needed a very quick dinner that would use ingredients we already had on hand. Nothing fills you up like a delicious chicken dish, rice and veggies! Delicious, cheap and honestly a new family favorite. Here is what you need:
- Chicken: I really like chicken thighs. They tend to be cheaper and don’t try out when cooked in smaller pieces. That being said, you can use chicken breast if it is what you have on hand.
- Garlic: I always say measure garlic with your heart. I love a heavy hand and will put 2-3 cloves. But this would be delicious with just 1-2.
- Brown Sugar: Brown sugar has a delightfully sweet slight molasses flavor that helps to tone down the zip of the soy sauce and give you a delicious salty sweet finish.
- Soy Sauce: If you can, opt for low sodium soy sauce. Even with the lower salt content this dish turns out with plenty of flavor. Regular soy will work in a pinch but pack a salty finish.
- Cornstarch: This is used to thicken the sauce giving you the perfect consistency.
Optional ingredients would be red pepper flakes, fresh ginger, or your favorite stir fry veggie blend!
Jesseca’s Recipe Review
This Teriyaki Chicken is one of those recipes that delivers every time. It’s fast, flavorful, and my kind of fuss-free dinner. The sauce is the perfect balance of sweet and savory, and the chicken turns out juicy with just the right amount of sticky glaze. Total win for busy weeknights and picky eaters.
Tip from Jesseca:
Want that takeout-style finish? After the sauce thickens, let it bubble for an extra minute without stirring to caramelize slightly. It deepens the flavor and gives that glossy, sticky coating everyone loves.
Variations and Substitutions
This recipe is super flexible, which makes it perfect for using what you have or switching things up to suit your taste:
- Swap the chicken thighs – Boneless skinless chicken breasts work too, just be careful not to overcook since they dry out faster. You can also use tofu or shrimp for a lighter or pescatarian-friendly version.
- No fresh garlic? – Substitute with ½ teaspoon garlic powder or use pre-minced garlic from a jar in a pinch.
- Make it gluten-free – Use tamari or coconut aminos instead of soy sauce, and double-check that your cornstarch is gluten-free.
- Add a little heat – A dash of sriracha, red pepper flakes, or chili garlic sauce will give the dish a spicy kick.
- Boost the veggies – Stir in bell peppers, broccoli, or snap peas during the last few minutes of cooking for a one-pan meal.
- Sweetener options – You can sub honey or maple syrup for the brown sugar for a slightly different flavor profile.
This recipe is super forgiving, so don’t be afraid to tweak it to match your cravings or pantry!
The Best Teriyaki Chicken Recipe
This chicken comes together quickly, making it perfect for busy weeknights. Here’s a step-by-step peek so you know exactly what to expect before you hit the stove:
- Cut the chicken – Trim and chop into 1 to 2 inch pieces for quick, even cooking.
- Preheat the skillet – Heat a little oil over medium heat to get a nice sear.
- Cook the chicken – Brown the pieces until fully cooked, adding garlic near the end.
- Add sauce ingredients – Stir in soy sauce and brown sugar; let it gently simmer.
- Thicken the sauce – Mix cornstarch with water and stir it into the pan until glossy.
- Serve it up – Spoon over rice and veggies for a complete, flavorful meal.
This simple method gives you that classic sweet-and-savory teriyaki flavor with just one pan and a handful of pantry staples.
Helpful Tools
- Liquid Measuring Cups: A good set of measuring cups (affiliate) is actually a key piece of equipment for any kitchen. This is the set that I have and it has lasted me more than 15 years.
- Silicone Spatulas: If I can only recommend one kitchen tool, it would be a set of silicone spatulas (affiliate). These are so versatile and used daily in our kitchen. Great for baking AND cooking.
- Cutting Boards: Using a sharp chef knife and a good set of cutting boards (affiliate) will help this recipe come together quickly.
Recipe FAQs
Yes! Boneless, skinless chicken breasts work great—just be careful not to overcook them since they can dry out faster than thighs.
Absolutely. If you like it extra saucy for drizzling over rice or veggies, just double the soy sauce, brown sugar, and cornstarch slurry.
This version is mild as written. Want heat? Add red pepper flakes, sriracha, or a spoonful of chili garlic sauce to the mix.
Yep! Freeze it in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.
Storage and Make-Ahead Instructions
This chicken stores and reheats beautifully, making it a great option for meal prep or leftovers.
- Storage: Let the chicken cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.
- Reheating: Warm in a skillet over low heat or microwave in short bursts, stirring occasionally. Add a splash of water or broth if the sauce thickens too much in the fridge.
- Freezing: You can freeze the cooked chicken and sauce in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Make-Ahead: Prep the chicken and whisk together the sauce ingredients (except cornstarch) up to 24 hours in advance. Store separately in the fridge, then cook when ready for a faster dinner.
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Quick and Easy Teriyaki Chicken
Ingredients
- 2 lbs chicken thighs
- 2 cloves garlic
- 1/2 cup low sodium soy sauce
- 1/3 cup brown sugar
- 2 tablespoons cornstarch
Instructions
- Trim any excess fat from the chicken thighs and cut them into 1 to 2 inch chunks. This helps them cook quickly and evenly.
- Add a small amount of oil to a large skillet and place it over medium heat. Let it preheat for a minute or two.
- Add the chicken pieces to the skillet in a single layer. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is browned on the outside and reaches 165°F internally. Add the minced garlic during the last 1 to 2 minutes of cooking and stir to coat.
- Pour in the soy sauce and sprinkle in the brown sugar. Stir well and bring the mixture to a gentle simmer to start building the sauce.
- In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water to make a slurry. Slowly pour this into the skillet while stirring. Continue cooking for 2 to 3 minutes, or until the sauce thickens and coats the chicken.
- Remove from heat and serve hot over steamed rice and your favorite vegetables. Garnish with sesame seeds or green onions if desired.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
This was simple and tasty! Thank you. I, too, would definitely recommend using the ‘low sodium’ soy sauce as it still seemed really salty even using it. Husband loved it! Thank you for sharing.
I’m so glad you both enjoyed it, Shelley! Totally agree on the low-sodium soy sauce. It still packs plenty of flavor. Thanks for the tip for other readers and for taking the time to share your feedback.
This was really easy and delicious. I do recommend following the suggestion of low sodium soy. We’ve made both ways and low sodium worked best.
I’m glad you liked it, Jenn! Super simple and quick meals are always a winner.