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Teriyaki Chicken
Sofia

Teriyaki Chicken

Juicy chicken glazed in a sweet and savory homemade teriyaki sauce. Quick, flavorful, and better than takeout — perfect for a weeknight dinner served over rice or noodles.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless skinless chicken thighs or breasts, cut into bite-sized pieces
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil
  • For the Teriyaki Sauce:
  • ½ cup low-sodium soy sauce
  • ¼ cup water
  • 3 tablespoons brown sugar
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water slurry
  • 2 garlic cloves minced
  • 1 teaspoon fresh grated ginger or ½ tsp ground ginger
  • For Garnish:
  • Sesame seeds
  • Sliced green onions

Method
 

  1. Lightly season chicken pieces with salt and pepper.
  2. Heat oil in a large skillet over medium-high heat. Sauté chicken for 6–8 minutes until golden and cooked through. Remove and set aside.
  3. In the same skillet, combine soy sauce, water, brown sugar, honey, vinegar, garlic, and ginger. Bring to a simmer over medium heat.
  4. Stir in the cornstarch slurry and cook 1–2 minutes until the sauce thickens.
  5. Return chicken to the pan and toss to coat with the teriyaki glaze. Simmer another 2 minutes until sticky and glossy.
  6. Garnish with sesame seeds and green onions. Serve with steamed rice or stir-fried vegetables.

Notes

  • Use chicken thighs for juicier results; breasts for a leaner option.
  • Make it spicy with a dash of sriracha or red pepper flakes.
  • Sauce can be doubled and stored for future use.
  • Great for meal prep — stays flavorful when reheated.