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Easy Teriyaki Chicken-1

Easy Teriyaki Chicken

This Easy Teriyaki Chicken recipe delivers juicy chicken glazed with a sweet and savory teriyaki sauce. It’s quick to prepare and perfect for busy weeknights or a simple family meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Japanese
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 600 grams boneless, skinless chicken thighs about 4 medium thighs
  • 2 tablespoons vegetable oil
  • 80 ml soy sauce
  • 60 ml water
  • 40 grams light brown sugar
  • 2 tablespoons mirin or substitute with sweet rice wine or additional water plus 1 teaspoon sugar
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh grated ginger
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water for slurry
  • 1 tablespoon sesame seeds optional, for garnish
  • 2 scallions sliced optional, for garnish

Equipment

  • 1 large nonstick skillet
  • 1 medium mixing bowl
  • 1 whisk
  • 1 measuring cups and spoons
  • 1 tongs

Method
 

  1. In a medium mixing bowl, whisk together soy sauce, 60 ml water, brown sugar, mirin, rice vinegar, garlic, and ginger until sugar is dissolved.
  2. Cut chicken thighs into bite-sized cubes or leave whole if preferred. Pat dry with a paper towel.
  3. Heat vegetable oil in a large nonstick skillet over medium-high heat.
  4. Add chicken to the skillet. Cook for about 4-5 minutes per side (or 8-10 minutes if left whole), turning once until golden brown and cooked through.
  5. Pour the prepared teriyaki sauce over the chicken in the skillet. Simmer for 3-4 minutes.
  6. Make a slurry by mixing cornstarch with 2 tablespoons cold water. Add slurry to skillet, stirring continuously until the sauce thickens, about 1-2 minutes.
  7. Once the sauce is thick and glossy and the chicken is well coated, remove from heat.
  8. Serve immediately, garnished with sesame seeds and scallions if desired. Pairs well with steamed rice and vegetables.

Notes

For extra flavor, marinate the chicken in half the teriyaki sauce for 30 minutes before cooking (optional).
If substituting for mirin, you can use a mix of water and extra sugar as described in ingredients.
Chicken breast can be used instead of thighs, though thighs remain juicier.
Store leftovers in an airtight container in the fridge for up to 3 days.