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Easy Chicken Teriyaki Recipe

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4.3 from 49 reviews

This Easy Chicken Teriyaki recipe features tender, juicy chicken thighs cooked in a flavorful homemade teriyaki sauce made with soy sauce, honey, and brown sugar. Ready in just 35 minutes, it’s a quick and delicious meal perfect for weeknights, served best over steamed white rice and garnished with scallions and optional toasted sesame oil.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Teriyaki Sauce

  • 1 ½ Tbsp. all-purpose flour
  • ¾ cup cold tap water (divided into ¼ cup and ½ cup)
  • ¼ cup low-sodium soy sauce
  • 2 Tbsp. honey
  • 2 Tbsp. light brown sugar

Chicken

  • 1 ½ lbs. boneless, skinless chicken thighs (6-8 pieces), cut into roughly 1 ½” cubes, some excess fat trimmed
  • 1-2 Tbsp. avocado oil
  • ¾ tsp. kosher salt
  • Black pepper, to taste
  • 2 garlic cloves, minced
  • 1 tsp. fresh ginger, grated on Microplane

Garnish and Serving

  • 2 scallions, thinly sliced, green parts only
  • ½ tsp. toasted sesame oil (optional)
  • Cooked white rice, for serving (optional)

Instructions

  1. Make the sauce: In a small saucepan, whisk together the flour and ¼ cup of cold water until dissolved. Add the remaining ½ cup water, soy sauce, honey, and brown sugar, whisking until well combined.
  2. Cook the sauce: Place the saucepan over medium heat. When it begins to bubble around the edges, reduce heat to low and simmer for about 1 minute or until the sauce thickens. Turn off the heat and set aside.
  3. Prepare the chicken: In a mixing bowl, toss the chicken cubes with kosher salt and season with black pepper to taste.
  4. Cook the chicken: Heat avocado oil in a large non-stick skillet over medium-high heat. When the oil is hot, add the chicken. Cook for 12-15 minutes, stirring occasionally, until the chicken is fully cooked and reaches an internal temperature of 165°F.
  5. Add aromatics: Reduce heat to medium. Add minced garlic and grated ginger to the skillet and cook until fragrant, about 30 seconds, stirring constantly to prevent burning.
  6. Combine sauce and chicken: Whisk the teriyaki sauce again briefly, then pour it over the cooked chicken. Toss well to coat the chicken evenly. Cook for 1-2 minutes to integrate flavors, keeping heat low to avoid over-thickening or burning the sauce.
  7. Finish and serve: Turn off heat. Garnish with sliced scallions and optional toasted sesame oil. Serve immediately over cooked white rice or your preferred grain.

Notes

  • Use boneless, skinless chicken thighs for juicier, more flavorful meat.
  • Adjust the amount of honey and brown sugar for sweetness preference.
  • Do not over-simmer the sauce once added to the chicken to prevent it from becoming too thick and sticky.
  • To make it gluten-free, substitute soy sauce with tamari or coconut aminos.
  • Serve with steamed vegetables or a side salad to balance the meal.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Japanese

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