This simple Easy Teriyaki Chicken Recipe comes together in one skillet and delivers tender, juicy bites coated in a glossy, homemade sauce. With pantry staples like soy sauce, brown sugar, and a touch of rice vinegar, you’ll have a restaurant-style meal on the table in under 30 minutes. Perfect over steamed rice and sprinkled with fresh green onions, it’s the ultimate crowd-pleaser for busy weeknights or meal prep.
Why You’ll Love Easy Teriyaki Chicken Recipe
• Minimal ingredients you probably already have on hand
• Quick marinade and fast cooking—ready in about 30 minutes
• Versatile: use thighs or breasts, swap honey for sugar, adjust sweetness
• No cornstarch needed—sauce glazes beautifully as it simmers
• One-pan cooking for easy cleanup
Ingredients
- 1 ½ lbs boneless skinless chicken thighs (or breasts), whole or cut into 1-inch cubes, (see note)
- 1/4 cup low-sodium soy sauce
- 1/4 cup brown sugar, (honey can be substituted)
- 1/4 cup water
- 1 tablespoon rice vinegar, (apple cider vinegar can be substituted)
- 1 clove garlic, minced
- 1/2 teaspoon sesame oil, (optional but gives it great flavor)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1/4 teaspoon ground ginger
- 1 tablespoon olive oil
- sliced green onions for serving
- cooked rice for serving
Directions
1. In a medium bowl, whisk together the soy sauce, brown sugar, water, rice vinegar, minced garlic, sesame oil, kosher salt, pepper, and ground ginger until the sugar is fully dissolved and the mixture is smooth.
2. Add the chicken pieces, turning to coat each piece thoroughly. Cover the bowl or transfer everything to a resealable bag. Refrigerate for at least 20 minutes (up to 8 hours) to allow flavors to penetrate.
3. When ready to cook, heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking.
4. Remove the chicken from the marinade, letting excess drip back into the bowl. Reserve the leftover marinade for later.
5. Add the chicken to the hot skillet in a single layer, leaving space between pieces. Cook untouched for 2–3 minutes, or until the underside is golden brown. Flip and cook another 2–3 minutes, until the chicken is browned and nearly cooked through.
6. Transfer the chicken to a plate and set aside. Carefully pour the reserved marinade into the skillet. Bring it to a rolling boil over medium-high heat, then reduce heat to medium and simmer for 3–4 minutes, stirring occasionally, until the sauce thickens slightly and becomes glossy.
7. Return the chicken to the skillet, toss well to coat every piece in the sticky glaze, and cook for an additional 1–2 minutes to ensure the chicken is cooked through and the sauce clings beautifully.
8. Remove from heat. Divide cooked rice among serving bowls, top with teriyaki chicken, and garnish generously with sliced green onions. Serve immediately.
Pro Tips and Variations
• For extra depth, add a teaspoon of grated fresh ginger or a pinch of red pepper flakes to the marinade.
• Swap brown sugar for an equal amount of honey or maple syrup for a different sweetness profile.
• Stir in a teaspoon of toasted sesame seeds at the end for crunch and visual appeal.
• Boost the veggie count by sautéing bell peppers, snap peas, or broccoli before adding the reserved marinade.
• Make it gluten-free by using tamari instead of soy sauce.
Serving Suggestions
• Steamed white or brown rice
• Garlic fried rice for an extra layer of flavor
• Sautéed or roasted broccoli, bok choy, or snap peas
• A side of pickled cucumbers or quick kimchi for tang
• Noodles tossed with a little sesame oil and scallions
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, gently warm in a skillet over medium heat, adding a splash of water if the sauce has thickened too much. For longer storage, freeze chicken and sauce separately for up to 2 months; thaw overnight in the fridge before reheating.
Notes
• Marinating longer (up to 8 hours) yields more flavor, but 20 minutes works in a pinch.
• Cutting chicken into uniform 1-inch pieces ensures even cooking.
• If you prefer a thicker sauce, simmer a bit longer or stir in a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water) at step 6.
• Sesame oil is optional but enhances the classic teriyaki aroma.
FAQs
Can I use chicken breasts instead of thighs?
Yes. Breasts work fine; just watch cooking time to prevent dryness.
Why did my sauce not thicken?
Ensure you simmer on medium-high heat so the liquid reduces. You can also add a cornstarch slurry.
Can I double this recipe?
Absolutely—just use a larger skillet or cook in batches to avoid overcrowding.
Is this recipe freezer-friendly?
Yes. Freeze chicken and sauce separately in airtight containers for up to 2 months.
Conclusion
This Easy Teriyaki Chicken Recipe delivers a perfect balance of sweet and savory flavors with minimal effort. Whether you’re cooking for family weeknights or meal-prepping for the week ahead, this recipe’s quick marinade, one-pan method, and crowd-pleasing taste will make it a staple in your dinner rotation. Enjoy!
