Quick Chicken Teriyaki
Transform your weeknight dinner routine with this Quick Chicken Teriyaki recipe, a perfect balance of savory, sweet, and umami flavors that comes together in just 25 minutes! Featuring tender, bite-sized pieces of boneless chicken thighs coated in a glossy, homemade teriyaki sauce made from pantry staples like soy sauce, brown sugar, and honey, this dish is a speedy take on a Japanese classic. The addition of fresh garlic, ginger, and a hint of mirin elevates the flavor profile, while a quick cornstarch slurry ensures the sauce clings beautifully to every piece of chicken. Finished with optional sesame seeds and scallions for a pop of color and crunch, this dish is ideal served over steamed rice or alongside fresh vegetables for a complete, satisfying meal. Perfect for busy weeknights, this easy chicken teriyaki recipe will quickly become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 60 milliliters Soy sauce
- 2 tablespoons Brown sugar
- 2 tablespoons Mirin
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Vegetable oil
- 1 teaspoon Sesame seeds (optional, for garnish)
- 2 tablespoons Chopped scallions (optional, for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a small bowl, whisk together the soy sauce, brown sugar, mirin, rice vinegar, honey, garlic, and ginger to make the teriyaki sauce.
In another small bowl, mix the cornstarch and water until smooth to create a slurry. Set aside.
Heat the vegetable oil in a large skillet over medium-high heat.
Add the chicken pieces to the skillet and cook for 4-5 minutes on each side, or until they are golden brown and fully cooked through.
Lower the heat to medium, then pour the prepared teriyaki sauce over the chicken, stirring to coat evenly.
Bring the sauce to a simmer and slowly stir in the cornstarch slurry. Cook for another 2-3 minutes, or until the sauce thickens and coats the chicken.
Remove the skillet from the heat and transfer the chicken to a serving dish.
Garnish with sesame seeds and chopped scallions if desired. Serve immediately with steamed rice or vegetables.
Nutrition Facts
Calories |
1580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.9 g | 106% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2790 mg | 121% | |
| Total Carbohydrate | 65.7 g | 24% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 51.3 g | ||
| Protein | 137.2 g | 274% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 148 mg | 11% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1545 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
