Tangy Teriyaki Chicken: A Weeknight Dinner Favorite (Print Version)
Whip up this tangy teriyaki chicken, a simple weeknight meal with a sticky-sweet glaze. Quick, flavorful, and always a family favorite for dinner.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Japanese
Dietary: Dairy-Free
# Ingredients:
→ Chicken & Aromatics
01 -
1 ½ lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 -
3 cloves garlic, minced or grated
03 -
1-inch piece fresh ginger, grated
→ Teriyaki Sauce Base
04 -
1/2 cup low-sodium soy sauce
05 -
1/4 cup brown sugar, packed
06 -
2 tbsp mirin (sweet Japanese cooking wine)
→ Thickener & Finishing
07 -
1 tbsp cornstarch
08 -
1-2 tbsp cold water (for slurry)
09 -
1 tsp sesame oil
→ For Serving (Optional)
10 -
1 tbsp Toasted sesame seeds, for sprinkling
11 -
2 tbsp Sliced green onions, for garnish
12 -
3 cups Cooked rice, for serving
13 -
2 cups Steamed vegetables (like broccoli or snap peas), for serving
# Instructions:
01 -
First things first, pat those chicken thighs super dry with paper towels. Honestly, this is a step I always used to skip, and then wonder why my chicken wasn't searing properly. A dry surface means better browning, which means more flavor for your delicious teriyaki chicken! Then, cut them into bite-sized pieces, roughly 1-inch cubes. This helps them cook evenly and absorb all that amazing sauce.
02 -
In a medium bowl, whisk together the soy sauce, brown sugar, mirin, grated garlic, and grated ginger. Now, here's where I usually make a tiny mess, but it’s worth it! In a separate small bowl, whisk the cornstarch with a tablespoon or two of cold water until it's completely smooth – no lumps, please! This slurry is crucial for thickening our tangy teriyaki chicken sauce, don't forget it.
03 -
Heat a large skillet or wok over medium-high heat with a little oil. Once it's shimmering, add your chicken pieces in a single layer. Don't overcrowd the pan, you want them to sear, not steam! Cook for about 3-4 minutes per side, until they're golden brown and mostly cooked through. You'll get this amazing smell, it's so satisfying! This browning adds so much depth to our teriyaki chicken.
04 -
Pour the whisked teriyaki sauce over the chicken in the skillet. Bring it to a gentle simmer, stirring constantly. You'll see it start to bubble and thicken. This is the magic happening! Make sure every piece of chicken gets coated in that beautiful, fragrant sauce. I love watching it transform; it's honestly one of my favorite parts of making this teriyaki chicken.
05 -
Once the sauce is simmering, slowly pour in the cornstarch slurry while stirring continuously. Keep stirring until the sauce thickens to a glossy, sticky consistency that beautifully coats the back of a spoon. This usually takes just a minute or two. If it gets too thick, a splash of water or chicken broth can help. I've definitely made it too thick before, and a little water saved the day!
06 -
Remove the skillet from the heat. Drizzle with a tiny bit of sesame oil for that extra nutty aroma. I always taste a piece of the teriyaki chicken here to make sure the seasoning is just right. Serve immediately over fluffy rice, maybe with some steamed broccoli or a sprinkle of toasted sesame seeds and sliced green onions. It's just so good, you won't believe it!
# Notes:
01 -
Always pat your chicken dry before searing for that perfect golden crust; it makes all the difference!
02 -
Reheat leftovers gently on the stovetop with a splash of water to keep the chicken moist and sauce glossy.
03 -
If you're out of mirin, a dry sherry or rice vinegar with a pinch of sugar can work, though the flavor will be slightly different.
04 -
Serving with a side of steamed broccoli and fluffy rice truly completes this comforting meal.
# Tools You'll Need:
01 -
Large skillet or wok
02 -
whisk
03 -
medium bowl
04 -
small bowl
05 -
cutting board
06 -
sharp knife
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 25 g
Total Carbohydrate: 30 g
Protein: 30 g