Easy Teriyaki Chicken

Weeknight dinners can be chaotic, but this teriyaki chicken brings calm to the kitchen. It’s fast, bold, and delivers that satisfying, glossy glaze with minimal effort. I made it once when I had less than half an hour and a fridge full of basics—and it quickly earned a permanent spot in my recipe rotation.

The magic is in the sauce: savory, sweet, a touch tangy, and ready to cling to juicy bites of golden chicken. I love how it turns simple ingredients into a dish that tastes like a reward. And even better, my brother requests it whenever he visits—so you know it’s approved by the pickiest taste testers.

Whether you’re meal prepping or rushing dinner after work, this one brings full flavor and zero fuss.

Short Description

Juicy chicken thighs glazed with a sticky teriyaki sauce—sweet, savory, and simple enough for weeknight dinners or meal prep.

Ingredients You’ll Need

Chicken

• 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized strips

Teriyaki Sauce

• ½ cup soy sauce (or tamari for gluten-free)
• ¼ cup mirin (or honey as a substitute)
• 2 tbsp rice vinegar
• 2 tbsp brown sugar
• 1 tsp sesame oil
• 2 garlic cloves, minced
• 1 tsp fresh ginger, minced

Optional Garnish & Add-Ins

• 1 tbsp toasted sesame seeds
• 2 green onions, sliced
• Steamed broccoli or snap peas for serving
• Cooked rice or noodles

Tools Needed

• Large skillet or nonstick pan
• Mixing bowl
• Whisk or fork
• Sharp knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula

Step-by-Step Cooking Instructions

Step 1: Make the sauce
In a bowl, whisk together soy sauce, mirin, rice vinegar, brown sugar, sesame oil, garlic, and ginger until smooth.

Step 2: Marinate the chicken
Place chicken pieces in the bowl with the sauce, tossing to coat. Let sit for at least 10 minutes. If you have time, marinate 30 minutes for deeper flavor.

Step 3: Cook the chicken
Heat your skillet over medium-high and add a splash of oil. Add chicken in a single layer (reserve extra marinade). Cook 4 minutes per side, until browned but not fully done.

Step 4: Glaze and finish
Pour reserved sauce into the pan. Reduce heat to medium-low and cook, stirring, for 3–4 minutes until sauce thickens and chicken is glazed.

Step 5: Serve it up
Remove from heat. Serve over rice or noodles, sprinkle with sesame seeds and green onions, and add steamed veggies or extra sauce if desired.

Mistakes to Avoid & Solutions

Overcooked chicken: Dry chicken ruins the dish. Cook until just golden and let the sauce finish it to juicy perfection.

Burnt sauce: High heat makes sugar in teriyaki burn. Use medium-low if it starts thickening too fast.

Sauce too thin: Slice a corner of chicken open and test doneness. If sauce is thin, simmer an extra minute or add ¼ tsp cornstarch whisked with water.

Crowding the pan: Chicken should sizzle, not steam. Cook in batches if needed to get that caramelized sear.

Skipping resting: Let chicken sit 2 minutes after cooking. It helps the juices settle and sauce cling better.

Serving Suggestions & Pairings

This teriyaki chicken shines alongside garlic sesame broccoli, cucumber salad, or a chilled edamame bowl. Serve it over fluffy white rice, brown rice, or even ramen noodles to soak up that sticky glaze. Add a little kimchi or pickled ginger for extra zing.

Variations and Customizations

For a spicy kick, add a teaspoon of chili garlic sauce or sriracha to the marinade. You can also mix in hoisin sauce for a thicker, sweeter twist. Want something fruity? Toss pineapple chunks into the pan during the last 2 minutes of cooking.

To keep it light, use chicken breast and avoid finishing in sauce—just drizzle a spoonful over the top after cooking. It’s also amazing grilled if you’re firing up the BBQ.

Nutrition Information (per serving, estimate)

Calories: ~380
Protein: 28g
Carbs: 35g
Fat: 14g

Frequently Asked Questions (FAQs)

1. Can I use chicken breast instead of thighs?
Yes—just keep an eye on the cook time to prevent dryness. Thinner pieces cook faster.

2. Do I have to marinate?
A short 10-minute soak is better than none, but you can skip it if needed. Just be sure to cook with the sauce to absorb flavor.

3. Can I make the sauce ahead?
Definitely. Mix and store it in the fridge for up to 3 days. Whisk before using.

4. What’s the best pan to use?
A heavy-bottomed skillet or nonstick pan works great. Avoid overcrowding to get a good sear.

5. Can I freeze leftovers?
Yes—cool completely and store in a sealed container. Reheat gently so the sauce doesn’t break.

Final Thoughts

Easy Teriyaki Chicken is one of those meals I keep coming back to. It checks all the boxes—fast, flavorful, satisfying—and still feels special every time. Whether you make it on a weeknight or pack it for lunch, it’s a no-fail favorite in my kitchen.

If you give it a go, I’d love to see it! Tag me or drop a comment. Happy cooking!