Pin it
This quick 20-minute chicken teriyaki completely changed how I handle weeknight meals with its perfectly matched sweet and tangy taste. The clingy, shiny sauce wraps every bit of chicken wonderfully, making a top-notch dish that's faster than any takeout.
This dish became my go-to solution during a super busy time when work kept me late. Now my family asks for it every week, and I like that I can swap in different veggies depending on what's fresh.
What You'll Need
- Boneless skinless chicken thighs or breasts: Thighs bring more taste and juiciness, but breasts work great if you want something lighter
- Low sodium soy sauce: Makes the savory base. Less salt lets you adjust the flavor yourself
- Cornstarch: The key to getting that thick, glossy sauce just like restaurants make
- Honey: Adds natural sweetness and helps make the sticky coating
- Rice vinegar: Brings a light tang that cuts through the sweetness
- Fresh garlic and ginger: Always go for fresh for true flavor. They add a depth that you can't get from dried stuff
- Red pepper flakes: Gives a mild kick that boosts the whole dish
- Green onions: Adds color, brightness and a light oniony taste
- Neutral cooking oil: Pick one that can handle high heat for good browning
- Brown rice: Its earthy flavor goes really well with teriyaki
How To Make It
- Season the Chicken:
- Mix chicken pieces with soy sauce, salt, pepper, and cornstarch. This quick mix doesn't just add flavor but the cornstarch makes a shield that locks in moisture and helps the chicken get nice and brown. Let it sit while you make the sauce.
- Mix Up the Sauce:
- Stir together water, honey, rice vinegar, fresh garlic, ginger, red pepper flakes, the rest of your soy sauce and cornstarch until it's all combined. This homemade mix tastes way better than anything from a bottle. Make sure to break up all cornstarch clumps for a smooth sauce.
- Cook the Chicken:
- Get oil hot in a big non-stick pan or wok until it shimmers. Put chicken in one layer without crowding, and don't touch it for 2-3 minutes until it's nice and golden. This waiting creates that yummy browned flavor. Flip and cook another 2-3 minutes until chicken is done with a nice crust.
- Pour in the Sauce:
- Add your sauce over the cooked chicken and let it bubble away. You'll see the sauce change right before your eyes, getting thicker and sticky-shiny in about 1-2 minutes. Keep moving everything around so all chicken pieces get covered evenly.
- Complete and Dish Up:
- Mix in most green onions, saving some for topping. Serve right away over hot rice with steamed veggies you like for a full meal. The rich, flavorful chicken next to fresh veggies makes the perfect combo.
Pin it
I found out how amazing fresh ginger is in this dish after using the powder for so long. That first taste with real ginger was mind-blowing. My grandma always told me good teriyaki needs fresh ginger, and now I get why. That zingy, slightly hot flavor just can't be copied.
Keeping It Fresh
This chicken teriyaki honestly gets even tastier the day after as the flavors mix together more. Keep what's left in sealed containers in the fridge for up to 4 days. For planned meals, split the chicken with rice and veggies into separate boxes for easy grab lunches.
The sauce gets much thicker when cold. When warming it up, add a tiny bit of water if needed to bring back the original smoothness. Heat gently in the microwave or in a pan on medium-low just until warm to keep the chicken from getting tough.
If you want to save it longer, freeze portions for up to 3 months. Let it thaw in the fridge overnight before heating for the best texture and taste.
Make It Your Own
What's great about this dish is how flexible it is. Try using brown sugar or maple syrup instead of honey for a different kind of sweetness. For more complex flavor, throw in a spoon of mirin or a dash of sesame oil to the sauce.
You can use all sorts of veggies. Besides the usual stir-fry mix, try snow peas, bell peppers, baby corn, water chestnuts, or bok choy. If you're watching carbs, serve it over cauliflower rice or just with extra veggies instead of rice.
To add some crunch and make it look nice, sprinkle some toasted sesame seeds or crushed peanuts on top when done. A little sriracha drizzle brings nice heat if you like spicy food.
Pin it
A Bit of Background
Teriyaki comes from Japan, where the cooking style means grilling or broiling food with a coating of soy sauce, mirin, and sugar. The name comes from "teri" meaning shine and "yaki" meaning grilled or broiled, talking about how glossy the coating looks.
The American version we know today usually has the thickened sauce rather than just the thin glaze. This change got popular in America during the 1960s and has turned into one of the most loved Asian-inspired meals in American kitchens.
Frequently Asked Questions
- → Can I swap out chicken thighs for breasts?
Sure, both work just fine. Just tweak the cooking time so the chicken stays moist and delicious.
- → What should I serve this with?
For the best combo, spoon it over rice and add steamed veggies like carrots, broccoli, or snap peas to balance it out.
- → How can I make the sauce thicker?
Simply use a bit more cornstarch and give it extra time simmering to get that perfect thickness.
- → Is this dish spicy?
It’s lightly spiced with red pepper flakes. Feel free to change the amount depending on how much heat you like.
- → What’s the best way to reheat this?
Warm it in a skillet on low heat or pop it in the microwave. Add a splash of water if the sauce has thickened too much.