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A simple recipe for Chicken Teriyaki is ideal for hectic weeknights! Juicy pieces of chicken cooked in a delicious sweet and savory teriyaki sauce will surely please everyone.
If you need a fast, straightforward, and tasty meal for a weeknight, this Easy Chicken Teriyaki Recipe is perfect. There’s no need for marinating, and it can be made in about the same time as it takes to prepare rice.
Plus, the flavorful and sweet sauce is loved by all family members.
I know that teriyaki sauce can be purchased from stores, but I prefer making my own. Store-bought sauces often turn out to be too salty or overly sweet. By preparing it at home, you can adjust the taste and it’s surprisingly simple to create.
Now, let’s go over the ingredients needed for this dish.
Chicken Teriyaki Recipe Ingredients:
BONELESS SKINLESS CHICKEN THIGHS:
I like using chicken thighs in this dish because they tend to be more flavorful and juicy compared to chicken breasts. You can opt for chicken breasts if you prefer, and cutting them into smaller pieces allows for similar cooking times.
OIL:
This is used for searing the chicken.
LOW-SODIUM SOY SAUCE:
This helps ensure the finished dish isn’t overly salty.
BROWN SUGAR:
This ingredient provides the classic sweetness of teriyaki sauce.
GARLIC
GINGER:
Fresh minced ginger brings a warm sweetness to the sauce.
SESAME OIL:
This adds a hint of nuttiness.
MIRIN:
A sweet rice wine ingredient.
RICE VINEGAR:
Made from rice wine, it brings acidity to the sauce.
CORNSTARCH/WATER:
This combination will thicken the sauce and give it a nice shine.
GREEN ONIONS:
I mainly use these as a garnish. They provide a light onion flavor and a nice touch of green for serving.
Step by Step Instructions:
- chicken teriyaki sauce ingredients in white bowl. Mix the sauce ingredients together.
- Brown the chicken.
- Add sauce to the chicken.
- Combine cornstarch and water. Pour into the pan.
- Cook until the sauce thickens and the chicken is fully cooked.
STEP 1:
In a small bowl, mix soy sauce, sugar, garlic, ginger, sesame oil, mirin, and rice vinegar. Whisk until well combined.
STEP 2:
In a large saucepan, heat oil over medium heat. Add the chicken pieces and cook them until browned.
STEP 3:
Pour the teriyaki sauce over the cooked chicken. Stir to coat and heat until the sauce is warm throughout.
STEP 4:
Create a slurry by whisking cornstarch and water together. Add this to the pan and keep cooking until the sauce has thickened. Top with green onions before serving.
Storage and Leftovers:
This chicken teriyaki keeps well for leftovers! Just store it in the refrigerator and reheat in the microwave. Use it within three days.
Easy Chicken Teriyaki
A simple and quick Chicken Teriyaki recipe is perfect for busy weeknights! Tender chicken pieces cooked in a sweet and flavorful teriyaki sauce.
Prep Time 5 minutes
Cook Time 20 minutes
Course Main Dish
Type of Cuisine Asian
Number of Servings 4
Total Calories 313 kcal
Ingredients
- ▢1/4 cup soy sauce with low sodium
- ▢4 minced garlic cloves
- ▢2 tablespoons of Mirin
- ▢1 tablespoon rice vinegar
- ▢1 teaspoon minced fresh ginger
- ▢1 teaspoon sesame oil
- ▢1 3/4 pounds of boneless, skinless chicken thighs, cut into small pieces
- ▢1 tablespoon canola oil
- ▢1 tablespoon cornstarch
- ▢1 tablespoon water
Instructions
- ▢ In a bowl, mix soy sauce, garlic, Mirin, rice vinegar, sesame oil, and ginger. Put aside.
- ▢ In a large pan, heat canola oil over medium heat. Add the chicken and cook until it turns a nice brown color.
- ▢ Pour the teriyaki sauce over the chicken and heat it until warm.
- ▢ In a small dish, mix cornstarch and water to create a slurry. Pour it into the chicken and stir well. Cook until the sauce is thick and the chicken is fully cooked.
- ▢ Top with green onions and serve.
Notes
The nutrition facts are for estimation only.
Nutrition
Total Calories: 313 kcal
Carbohydrates: 8 g
Protein: 40 g
Fat: 13 g
Saturated Fat: 2 g
Polyunsaturated Fat: 3 g
Monounsaturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 189 mg
Sodium: 817 mg
Potassium: 573 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 108 IU
Vitamin C: 2 mg
Calcium: 33 mg
Iron: 2 mg.
