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.
- 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!
Quick Chicken Dinner Ingredients
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!
The Best Teriyaki Chicken Recipe
- PREP: Trim and cut the chicken into 1 to 2 inch pieces. Preheat a skillet with a little oil over medium heat.
- SAUTE: Cook the chicken in the skillet until browned and cooked through to 165 ºF, adding the garlic in the last minute or two of cooking.
- SAUCE: Stir in the brown sugar and soy sauce. Bring to a light simmer. While cooking, stir together the cornstarch with 2 tablespoons of water to form a thin paste. Mix into the sauce and continue to cook until slightly thickened.
- ENJOY: Serve immediately over rice and vegetables.
- 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.
Yes! 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.
This recipe is fairly simple and basic. Delicious as written, but also incredibly easy to customize. Try adding a little fresh ginger, red pepper flakes, or a dash of sesame oil.
The best way to store leftovers for this recipe is in an airtight container in the fridge for 3 to 4 days. When ready to enjoy, heat in the microwave for 1 to 2 minutes or until heated through.
Want to make it a meal? Serve with some of the following ideas:
Stir Fry Vegetables
Vegetable Lo Mein
Quick and Easy Teriyaki Chicken
- 2 lbs chicken thighs
- 2 cloves garlic
- 1/2 cup low sodium soy sauce
- 1/3 cup brown sugar
- 2 tablespoons cornstarch
- Trim and cut the chicken into 1 to 2 inch pieces.
- Preheat a skillet with a little oil over medium heat.
- Cook the chicken in the skillet until browned and cooked through to 165 ºF, adding the garlic in the last minute or two of cooking.
- Stir in the brown sugar and soy sauce. Bring to a light simmer.
- While cooking, stir together the cornstarch with 2 tablespoons of water to form a thin paste. Mix into the sauce and continue to cook until slightly thickened.
- Serve immediately over rice and vegetables.