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Easy Teriyaki Chicken Recipe
Ash Tyrrell

Easy Teriyaki Chicken Recipe

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.