If you’re craving a dish that feels like a warm hug from your favorite Asian restaurant but made in the comfort of your own kitchen, this Easy Teriyaki Chicken Recipe is your new go-to. Juicy chicken pieces coated in a perfectly balanced teriyaki sauce that combines sweet, savory, and tangy flavors will have you coming back for seconds in no time. It’s a simple meal that packs plenty of punch, ready in just about half an hour, and guarantees cozy satisfaction for any day of the week.
Ingredients You’ll Need
Getting the ingredients together for this recipe is delightfully straightforward, focusing on pantry staples and a few fresh touches that bring everything alive. Each ingredient plays a key role — from creating that sticky, glossy sauce to delivering tender, flavorful chicken bites that are the star of the dish.
- Chicken breasts (2, cut into 1″ pieces): The perfect lean protein that soaks up the teriyaki flavors beautifully and stays tender.
- Garlic powder (1/2 tsp): Adds an underlying warmth without overpowering the fresh garlic aroma in the sauce.
- Pepper (to taste): A dash of heat to balance the sweetness in the sauce.
- Cornstarch (3 tbsp + 1 tbsp): Twice the magic — first to give the chicken a beautiful crispy coating and then to thicken the sauce perfectly.
- Olive oil (3 tbsp, divided): For cooking the chicken and helping it develop that gorgeous golden sear.
- Brown sugar (1/4 cup, packed): Gives the sauce its signature caramel sweetness that’s simply irresistible.
- Fresh ginger (1 tsp grated): Brightens the sauce with a hint of zing and freshness.
- Minced garlic (2 cloves): Injects rich, savory depth into every bite.
- Mirin (3 tbsp): A sweet Japanese rice wine that adds complexity and a hint of mild acidity to the sauce.
- Soy sauce (2 tbsp): Brings salty umami that balances the whole dish.
- Rice vinegar (1 tsp): Or apple cider vinegar, just a splash to lift the sauce with gentle tanginess.
- Water (1/2 cup): Helps to blend and loosen the sauce before it thickens.
- Garnish (optional): Chopped scallions and toasted sesame seeds to top off with freshness and crunch.
How to Make Easy Teriyaki Chicken Recipe
Step 1: Whisk the Teriyaki Sauce
Start by combining all your sauce ingredients — brown sugar, grated ginger, minced garlic, mirin, soy sauce, rice vinegar, water, and one tablespoon of cornstarch — in a small bowl. Whisking them together ensures the sugar dissolves and the cornstarch is evenly distributed for that perfect silky finish later on.
Step 2: Prepare the Chicken
Cut your chicken breasts into bite-sized 1-inch pieces for quick and even cooking. Toss the chicken with garlic powder and pepper to season every morsel. Next, sprinkle on the three tablespoons of cornstarch and stir thoroughly so each piece gains a dusting that will crisp up beautifully when cooked.
Step 3: Cook the Chicken in Batches
Heat two tablespoons of olive oil in a skillet over medium-high heat. Cook your chicken in two batches to avoid overcrowding, which helps the pieces brown instead of steam. Cook for about 4 minutes before flipping and cooking another 3 to 4 minutes until golden and fully cooked (165°F internal temperature). For the second batch, add the remaining tablespoon of olive oil for that perfect sear.
Step 4: Combine Chicken and Sauce
Once both batches are cooked, return all the chicken pieces to the pan. Pour in your prepared teriyaki sauce, allowing it to bubble and thicken around the crispy chicken for about a minute. This final step ensures every piece is drenched in glossy, flavorful sauce ready to serve.
How to Serve Easy Teriyaki Chicken Recipe
Garnishes
Sprinkle chopped scallions and toasted sesame seeds on top of your teriyaki chicken for a fresh pop of color and a subtle crunch that elevates the overall experience. These garnishes add a delicate oniony brightness and a nutty finish.
Side Dishes
This chicken shines beautifully when served over fluffy steamed jasmine or basmati rice, perfectly absorbing the remaining sauce. For some veggie balance, lightly sautéed broccoli, snap peas, or roasted bok choy complement the meal’s flavor and texture effortlessly.
Creative Ways to Present
For a fun twist, try serving this Easy Teriyaki Chicken Recipe in lettuce wraps for a refreshing crunch or atop a bed of noodles tossed with a splash of sesame oil and fresh sliced cucumbers. Even as a filling for rice paper rolls, this dish adapts and impresses with its versatility.
Make Ahead and Storage
Storing Leftovers
Store any leftover teriyaki chicken in an airtight container in the refrigerator for up to 3 days. The sauce will keep the chicken tender and flavorful, making for an easy next-day meal or lunch option.
Freezing
If you want to prep ahead, freeze cooked chicken and sauce in a sealed container for up to 2 months. Just be sure to cool completely before freezing to maintain the best texture.
Reheating
Reheat gently in a skillet over medium heat or in the microwave, stirring occasionally to ensure the sauce is warm and the chicken stays juicy without drying out. Adding a splash of water if the sauce has thickened too much helps revive that luscious texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs provide even more juicy tenderness and a richer flavor, making your Easy Teriyaki Chicken Recipe extra comforting.
What can I use if I don’t have mirin?
If you don’t have mirin, a sweet white wine or a mixture of rice vinegar and a bit of sugar works well as a substitute to maintain the sweet and tangy balance.
Is cornstarch necessary in this recipe?
Cornstarch is key here because it crisps up the chicken and thickens the sauce to that perfect sticky consistency. Skipping it would change the texture a lot.
Can I make this recipe gluten-free?
Yes! Simply use tamari or a gluten-free soy sauce alternative and double-check that your mirin (or substitutes) are gluten-free as well.
How spicy is this dish?
This Easy Teriyaki Chicken Recipe is mild by default, but you can easily add chili flakes or sriracha to the sauce if you like a little kick.
Final Thoughts
This Easy Teriyaki Chicken Recipe is truly one of those dishes you’ll want to keep in your back pocket for quick dinners, impressing guests, or whenever you crave something cozy and flavorful. It’s straightforward enough for weeknight cooking but delicious enough to feel like a special treat. Trust me, once you make it, it will quickly become one of your favorites too!
Print
Easy Teriyaki Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Description
A simple and flavorful Easy Teriyaki Chicken recipe featuring tender chicken pieces cooked in a homemade teriyaki sauce. Quick to prepare and perfect for a satisfying weeknight dinner, this dish is garnished with scallions and sesame seeds for an authentic touch.
Ingredients
Chicken
- 2 chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon garlic powder
- Pepper, to taste
- 3 tablespoons cornstarch
- 3 tablespoons olive oil, divided
Teriyaki Sauce
- 1/4 cup packed brown sugar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 3 tablespoons mirin
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar (or apple cider vinegar)
- 1/2 cup water
- 1 tablespoon cornstarch
Garnish (optional)
- Chopped scallions, to taste
- Sesame seeds, to taste
Instructions
- Prepare the sauce: In a small bowl, whisk together the brown sugar, grated fresh ginger, minced garlic, mirin, soy sauce, rice vinegar, water, and 1 tablespoon of cornstarch until smooth and well combined.
- Coat the chicken: Place the cut chicken pieces in a separate bowl. Add garlic powder, pepper, and stir to evenly coat the chicken. Sprinkle 3 tablespoons of cornstarch over the chicken and stir again until all pieces are coated.
- Cook the chicken: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the chicken in a single layer without crowding, and cook for about 4 minutes. Flip each piece and cook for another 3 to 4 minutes until well browned and cooked through (internal temperature of 165°F). Remove the cooked chicken to a plate. For the second batch, add the remaining 1 tablespoon of olive oil and repeat the cooking process.
- Combine chicken and sauce: Return all cooked chicken to the skillet. Pour the prepared sauce over the chicken and cook for about 1 minute, stirring occasionally, until the sauce thickens and coats the chicken evenly.
- Serve: Serve immediately over cooked rice, garnished with chopped scallions and sesame seeds if desired for an added burst of flavor and texture.
Notes
- Mirin is a sweet Japanese rice wine used for cooking; if unavailable, you can substitute with additional brown sugar and a splash of sake or white wine.
- Ensure the chicken is cut into uniform pieces to promote even cooking.
- Do not overcrowd the skillet while cooking chicken to achieve a nice sear.
- Use tongs to flip chicken pieces easily and avoid breaking them.
- This dish pairs well with steamed rice and sautéed vegetables for a complete meal.
