I still remember the first time I made this easy teriyaki chicken recipe on a busy weeknight. I wanted something quick, comforting, and full of flavor without ordering takeout. After one bite, I knew this recipe was going to be on repeat in my kitchen.

The chicken turned out juicy, the sauce glossy and sweet-savory, and the whole house smelled amazing. Trust me, once you try this, you’ll see how simple homemade teriyaki chicken can be. You can also enjoy a different flavor twist with Peruvian Chicken with Green Sauce Recipe for a zesty, herby alternative.

Ingredients Section

Here’s everything you need to make this easy teriyaki chicken recipe, along with why each ingredient matters and a few pro tips from my kitchen.

Chicken thighs – 1.5 lbs (boneless, skinless): Chicken thighs stay juicier than breasts and don’t dry out easily, making them perfect for saucy recipes like this; fresh chicken works best for even cooking.
Soy sauce – 1/4 cup: This is the salty, umami base of the teriyaki sauce; low-sodium soy sauce is ideal so the dish doesn’t become overly salty.
Brown sugar – 1/4 cup: Adds sweetness and depth with a slight molasses flavor, which balances the saltiness of the soy sauce beautifully.
Water – 1/2 cup: Helps thin the sauce so it can simmer properly and coat the chicken evenly without becoming too thick too fast.
Garlic – 2 cloves, minced: Fresh garlic gives a strong, aromatic flavor that really elevates the sauce; freshly minced is always better than pre-minced.
Fresh ginger – 1 tablespoon, grated: Adds warmth and brightness to the teriyaki sauce; fresh ginger provides a cleaner, more vibrant taste than ground ginger.
Cornstarch – 1 tablespoon: Thickens the sauce and gives it that classic glossy teriyaki finish; always mix it with water first to avoid lumps.
Cooking oil – 1 tablespoon: A neutral oil like vegetable or canola oil helps brown the chicken evenly without affecting the flavor.

Note: This ingredient quantity makes approximately 4 servings.

Variations

One of the reasons I love this easy teriyaki chicken recipe is how flexible it is.

For a sugar-free version, you can replace brown sugar with a sugar-free brown sugar substitute or use a small amount of honey alternative.
For a gluten-free option, swap regular soy sauce with tamari or coconut aminos.
If you want extra flavor, add a splash of rice vinegar or a few drops of sesame oil at the end.
For a spicy kick, I sometimes stir in red pepper flakes or a bit of sriracha.

Cooking Time

This recipe comes together quickly, making it perfect for weeknights.

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Equipment You Need

Large skillet: Used to brown the chicken and simmer the sauce evenly.
Small bowl: Helpful for mixing the cornstarch slurry smoothly.
Cutting board: For safely cutting chicken and prepping aromatics.
Sharp knife: Makes slicing chicken and mincing garlic easier.

How to Make Easy Teriyaki Chicken Recipe?

This recipe is straightforward and beginner-friendly. I like how each step builds flavor without adding stress in the kitchen.

Prepare the Chicken

Start by cutting the chicken thighs into bite-sized pieces. I find that smaller pieces cook faster and absorb more sauce. Pat them dry lightly to help them brown better in the pan.

Make the Teriyaki Sauce

In a bowl, mix soy sauce, brown sugar, water, garlic, and ginger until combined. This simple mixture becomes rich and flavorful once heated. I always taste it at this stage to adjust sweetness if needed.

Cook the Chicken

Heat oil in a large skillet over medium heat. Add the chicken pieces and cook until they are lightly browned on the outside. Stir occasionally so they cook evenly without sticking.

Add the Sauce

Pour the prepared teriyaki sauce into the skillet with the chicken. Let it come to a gentle simmer so the flavors meld together. The chicken finishes cooking as the sauce reduces.

Thicken the Sauce

Mix cornstarch with a little water to make a slurry, then pour it into the simmering sauce. Stir constantly until the sauce thickens and coats the chicken beautifully. This usually takes just a minute or two.

Finish and Rest

Once the sauce is thick and glossy, remove the pan from heat. I like to let it rest for a couple of minutes so the sauce settles and clings better to the chicken before serving.

Additional Tips for Making This Recipe Better

After making this recipe many times, I’ve learned a few tricks that really elevate it.

I always use chicken thighs because they stay moist and flavorful even if slightly overcooked.
I let the sauce simmer gently instead of boiling hard, which keeps it smooth and shiny.
I grate ginger fresh because the flavor is brighter and less bitter.
I sometimes double the sauce because it’s amazing drizzled over rice or veggies.

How to Serve Easy Teriyaki Chicken Recipe?

This easy teriyaki chicken recipe is incredibly versatile when it comes to serving. I usually serve it over steamed white rice or jasmine rice to soak up all that sauce. Brown rice or quinoa also works well if you want something heartier.

For presentation, I sprinkle sliced green onions and sesame seeds on top. It adds color and a little crunch. You can also serve it with steamed broccoli, snap peas, or stir-fried vegetables for a complete meal that looks as good as it tastes.

Nutritional Information

Here’s a quick look at the nutrition per serving, based on my usual preparation.

Calories: About 350 per serving, making it filling without being heavy.
Protein: Around 28g, thanks to the chicken.
Carbohydrates: Approximately 18g, mainly from the sauce.
Fat: Roughly 15g, mostly from the chicken thighs.

Make Ahead and Storage

Make Ahead

You can prepare the teriyaki sauce up to 2 days in advance and store it in the fridge. When I do this, dinner comes together even faster on busy nights.

Storage

Leftover teriyaki chicken keeps well in an airtight container in the refrigerator for up to 4 days. I find the flavor gets even better the next day.

Freezing and Reheating

This dish freezes well for up to 2 months. To reheat, thaw overnight in the fridge and warm gently on the stove or in the microwave, adding a splash of water if needed.

Why You’ll Love This Recipe?

There are so many reasons this easy teriyaki chicken recipe has become a favorite in my home.

It’s quick and simple, perfect for busy weeknights when I don’t want to spend hours cooking.
The ingredients are affordable and easy to find, which makes it budget-friendly.
It’s versatile enough to customize with different flavors, spice levels, or sides.
The homemade sauce tastes better than takeout and lets me control the sweetness and salt.
It works great for meal prep since it stores and reheats beautifully.

If you’re looking for a reliable, flavorful, and truly easy dinner, this teriyaki chicken recipe is one I genuinely recommend trying.

Ash Tyrrell