Can I make this teriyaki chicken recipe ahead of time?

Absolutely. Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making leftovers extra delicious.

Can I freeze teriyaki chicken?

Yes. Let it cool completely, then freeze for up to 2 months. Reheat gently on the stove or in the microwave.

What’s the best chicken to use?

Chicken thighs are the top choice because they stay juicy and flavorful. Chicken breasts are leaner but work well too.

Can I add vegetables?

Definitely. Broccoli, peppers, snap peas, carrots, and frozen stir-fry blends all work beautifully.

Why is my sauce too thin?

The cornstarch slurry thickens the sauce quickly. If it still seems thin, simmer for another minute or add a tiny bit more slurry.

Teriyaki Chicken Recipe: Amazing 30-Minute Meal

Name: Teriyaki Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 2 tbsp soy sauce; 2 tbsp honey or brown sugar; 2 tbsp rice vinegar or apple cider vinegar; 1/4 cup water; 1 tsp fresh ginger, minced; 1 tsp garlic, minced; 1 tbsp cornstarch; 2 tbsp water (for cornstarch slurry); 1 tbsp vegetable oil; Salt and pepper to taste; Sesame seeds, for garnish; Chopped green onions, for garnish

Description

This Teriyaki Chicken Recipe is a quick and flavorful Japanese-inspired dinner made with juicy chicken coated in a sweet and savory homemade teriyaki sauce. Ready in just 30 minutes, it’s perfect for busy weeknights and tastes even better than takeout.

Ingredients

Scale

1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tbsp soy sauce
2 tbsp honey or brown sugar
2 tbsp rice vinegar or apple cider vinegar
1/4 cup water
1 tsp fresh ginger, minced
1 tsp garlic, minced
1 tbsp cornstarch
2 tbsp water (for cornstarch slurry)
1 tbsp vegetable oil
Salt and pepper to taste
Sesame seeds, for garnish
Chopped green onions, for garnish

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Instructions

In a small bowl, whisk together soy sauce, honey or brown sugar, rice vinegar, water, ginger, and garlic until combined.
Heat vegetable oil in a large skillet over medium-high heat. Season chicken lightly with salt and pepper. Add chicken to the skillet and cook for 5–7 minutes until golden brown and cooked through.
Pour the prepared teriyaki sauce over the cooked chicken and stir to coat evenly.
Reduce heat to low. In a small bowl, mix cornstarch with 2 tablespoons water to create a slurry. Stir it into the skillet and cook for 2–3 minutes until the sauce thickens and becomes glossy.
Remove from heat and garnish with sesame seeds and chopped green onions. Serve hot with rice or noodles.

Notes

Chicken thighs stay extra juicy and tender, making them ideal for this recipe.

Double the sauce if serving with rice or vegetables.

Fresh ginger and garlic provide the best flavor.

Frozen stir-fry vegetables can easily be added for a complete one-pan meal.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Skillet / Stovetop
Cuisine: Japanese

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 10 g
Sodium: 780 mg
Fat: 14 g
Saturated Fat: 3 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 0.5 g
Protein: 32 g
Cholesterol: 115 mg