Easy Teriyaki Chicken: Simple Recipe for a Delicious Meal

Easy Teriyaki Chicken: Craving a flavorful and satisfying meal that’s ready in under 30 minutes? Look no further! Imagine tender, juicy chicken glazed in a sweet and savory teriyaki sauce, glistening under the light and practically begging to be devoured. This isn’t just dinner; it’s a weeknight win!

Teriyaki, a cooking technique originating in Japan, literally translates to “luster-broiled,” referring to the shine imparted by the sauce. While its exact origins are debated, it’s believed to have evolved from traditional Japanese methods of preserving and flavoring fish. Over time, it made its way across the Pacific, adapting to Western palates and incorporating readily available ingredients. This easy teriyaki chicken recipe is a testament to that evolution, offering a simplified yet authentic taste of this beloved flavor profile.

What makes teriyaki chicken so universally appealing? It’s the perfect balance of sweet, salty, and umami. The sticky-sweet glaze caramelizes beautifully, creating a delightful textural contrast with the tender chicken. Plus, it’s incredibly versatile! Serve it over rice, noodles, or even in lettuce wraps for a lighter option. Whether you’re a seasoned cook or a kitchen novice, this recipe is guaranteed to become a family favorite. So, let’s get cooking and bring a little bit of Japanese-inspired deliciousness to your table!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup soy sauce (low sodium preferred)
• 1/4 cup mirin (sweet rice wine)
• 2 tablespoons sake (or dry sherry)
• 2 tablespoons granulated sugar
• 1 tablespoon honey
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon vegetable oil
• Sesame seeds, for garnish (optional)
• Chopped green onions, for garnish (optional)
• Cooked rice, for serving

Preparing the Teriyaki Sauce:

Okay, let’s start with the heart of this dish – the teriyaki sauce! This is where the magic happens, and it’s surprisingly simple to make. Trust me, once you taste homemade teriyaki sauce, you’ll never go back to the store-bought stuff.

1. Combine the sauce ingredients: In a medium saucepan, whisk together the soy sauce, mirin, sake (or dry sherry), sugar, honey, grated ginger, and minced garlic. Make sure everything is well combined. The sugar and honey might take a little coaxing to dissolve, so just keep whisking until you don’t see any granules.
2. Simmer the sauce: Place the saucepan over medium heat and bring the mixture to a gentle simmer. You’ll want to see small bubbles forming around the edges.
3. Thicken the sauce: In a small bowl, whisk together the cornstarch and water to create a slurry. This is what will give our sauce that beautiful, glossy thickness.
4. Add the slurry: Slowly pour the cornstarch slurry into the simmering sauce while continuously whisking. Be careful to pour it in gradually to avoid any lumps.
5. Continue simmering: Continue to simmer the sauce for about 3-5 minutes, or until it has thickened to your desired consistency. It should be thick enough to coat the back of a spoon. Keep stirring occasionally to prevent it from sticking to the bottom of the pan.
6. Remove from heat: Once the sauce has thickened, remove it from the heat and set it aside. We’ll use it later to cook our chicken to perfection.

Cooking the Chicken:

Now that our teriyaki sauce is ready, it’s time to get cooking with the chicken! This part is quick and easy, and the result is incredibly flavorful and tender chicken that will have everyone asking for seconds.

1. Prepare the chicken: Make sure your chicken thighs are cut into 1-inch pieces. This size is perfect for quick cooking and ensures that the chicken is evenly coated in the teriyaki sauce.
2. Heat the oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. You want the oil to be hot enough to sear the chicken, but not so hot that it burns.
3. Sear the chicken: Add the chicken pieces to the skillet in a single layer. Don’t overcrowd the pan, or the chicken will steam instead of sear. If necessary, cook the chicken in batches. Sear the chicken on all sides until it’s nicely browned. This will take about 5-7 minutes per batch.
4. Add the teriyaki sauce: Once the chicken is browned, pour the teriyaki sauce over the chicken. Make sure all the chicken pieces are coated in the sauce.
5. Simmer the chicken in sauce: Reduce the heat to medium-low, cover the skillet, and let the chicken simmer in the teriyaki sauce for about 10-15 minutes, or until the chicken is cooked through and the sauce has thickened even further. Stir occasionally to prevent the chicken from sticking to the bottom of the pan. The internal temperature of the chicken should reach 165°F (74°C).
6. Check for doneness: To ensure the chicken is cooked through, you can use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of a chicken piece. If it reads 165°F (74°C), the chicken is ready.

Serving and Garnishing:

The final step is to serve up this delicious teriyaki chicken and add some finishing touches to make it extra special. This is where you can get creative and add your own personal flair!

1. Serve over rice: Spoon the cooked rice into bowls and top with the teriyaki chicken and plenty of the flavorful teriyaki sauce. The rice will soak up all that delicious sauce, making every bite a delight.
2. Garnish (optional): Sprinkle sesame seeds and chopped green onions over the chicken for added flavor and visual appeal. The sesame seeds add a nutty crunch, while the green onions provide a fresh, vibrant flavor.
3. Enjoy! Serve immediately and enjoy your homemade teriyaki chicken!

Tips and Variations:

Want to take your teriyaki chicken to the next level? Here are a few tips and variations to try:

• Add vegetables: Feel free to add your favorite vegetables to the skillet along with the chicken. Broccoli florets, bell peppers, onions, and snap peas all work well. Just add them a few minutes before the chicken is done, so they have time to cook but still retain some crunch.
• Spice it up: If you like a little heat, add a pinch of red pepper flakes to the teriyaki sauce.
• Use different cuts of chicken: While I prefer chicken thighs for their tenderness and flavor, you can also use chicken breasts. Just be sure to cut them into smaller pieces and cook them for a shorter amount of time to prevent them from drying out.
• Marinate the chicken: For even more flavor, marinate the chicken in the teriyaki sauce for at least 30 minutes (or up to overnight) before cooking. This will allow the flavors to penetrate the chicken, making it even more delicious.
• Grill the chicken: For a smoky flavor, grill the chicken instead of cooking it in a skillet. Just brush the chicken with teriyaki sauce while grilling and cook until it’s cooked through.
• Make it gluten-free: To make this recipe gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free soy sauce alternative.

Storage Instructions:

If you have any leftover teriyaki chicken, you can store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave it or heat it in a skillet over medium heat until warmed through. You can also freeze the teriyaki chicken for longer storage. Just thaw it in the refrigerator overnight before reheating.

Serving Suggestions:

Teriyaki chicken is a versatile dish that can be served in a variety of ways. Here are a few serving suggestions:

• Teriyaki Chicken Bowls: Serve the teriyaki chicken over rice with your favorite toppings, such as avocado, edamame, and seaweed salad.
• Teriyaki Chicken Lettuce Wraps: Use lettuce leaves as wraps and fill them with teriyaki chicken, shredded carrots, and cucumbers.
• Teriyaki Chicken Stir-Fry: Add the teriyaki chicken to a stir-fry with your favorite vegetables and noodles.
• Teriyaki Chicken Salad: Top a salad with teriyaki chicken for a protein-packed and flavorful meal.

Why This Recipe Works:

This teriyaki chicken recipe is a winner for several reasons:

• Easy to make: It requires minimal ingredients and simple steps, making it perfect for busy weeknights.
• Flavorful: The homemade teriyaki sauce is packed with umami and sweetness, creating a truly irresistible flavor.
• Versatile: You can easily customize this recipe to your liking by adding different vegetables, spices, or cuts of chicken.
• Healthy: It’s a relatively healthy meal that’s packed with protein and can be easily adapted to fit your dietary needs.
• Crowd-pleasing: Everyone loves teriyaki chicken, making it a great option for family dinners or potlucks.

Ingredient Substitutions:

Sometimes you might not have all the ingredients on hand. Here are some possible substitutions:

• Mirin: If you don’t have mirin, you can substitute it with a mixture of sake (or dry sherry) and sugar. Use 1 tablespoon of sake and 1 teaspoon of sugar for every 1 tablespoon of mirin.
• Sake: If you don’t have sake, you can substitute

  Conclusion:

  So, there you have it! This Easy Teriyaki Chicken recipe is truly a game-changer. It’s quick, it’s easy, and most importantly, it’s bursting with that sweet and savory teriyaki flavor we all crave. I know there are a million chicken recipes out there, but trust me, this one deserves a spot in your regular rotation. It’s the perfect weeknight meal when you’re short on time but still want something delicious and satisfying.

  Why is this a must-try? Well, beyond the incredible flavor, it’s the sheer versatility. You can whip this up in under 30 minutes, making it ideal for busy weeknights. Plus, the ingredients are readily available in most grocery stores, so no need to hunt down obscure spices or sauces. And let’s be honest, who can resist the allure of perfectly glazed, tender chicken?

  Serving Suggestions and Variations:

  The possibilities are endless when it comes to serving this Easy Teriyaki Chicken. My personal favorite is serving it over a bed of fluffy white rice, garnished with sesame seeds and chopped green onions. The rice soaks up all that delicious teriyaki sauce, creating a truly unforgettable bite. But don’t stop there! You can also serve it with brown rice, quinoa, or even cauliflower rice for a healthier option.

  For a complete meal, consider adding some steamed or stir-fried vegetables. Broccoli, snap peas, carrots, and bell peppers all pair beautifully with the teriyaki flavor. You could even create a teriyaki chicken bowl with rice, veggies, and a sprinkle of toasted almonds for added crunch.

  Feeling adventurous? Try these variations:

  • Teriyaki Chicken Skewers: Cut the chicken into bite-sized pieces, thread them onto skewers with your favorite vegetables, and grill or bake until cooked through.
  • Teriyaki Chicken Salad: Slice the cooked chicken and toss it with mixed greens, shredded carrots, cucumbers, and a light vinaigrette.
  • Teriyaki Chicken Lettuce Wraps: Serve the chicken in crisp lettuce cups with shredded carrots, bean sprouts, and a drizzle of sriracha mayo for a spicy kick.
  • Spicy Teriyaki Chicken: Add a pinch of red pepper flakes or a dash of sriracha to the teriyaki sauce for a fiery twist.
  • Honey Garlic Teriyaki Chicken: Incorporate a tablespoon of honey and a clove of minced garlic into the sauce for a sweeter, more aromatic flavor.

  Don’t be afraid to experiment and make this recipe your own! That’s the beauty of cooking – it’s all about creating something that you and your loved ones will enjoy.

  I truly believe that this Easy Teriyaki Chicken recipe will become a staple in your kitchen. It’s a crowd-pleaser, it’s easy to customize, and it’s guaranteed to satisfy your cravings for that classic teriyaki taste. So, what are you waiting for? Head to the kitchen, gather your ingredients, and get cooking!

  I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. Let me know what you thought, what variations you tried, and any tips or tricks you discovered along the way. I love hearing from you and learning how you’re making this recipe your own. Happy cooking!

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  Easy Teriyaki Chicken: Simple Recipe for a Delicious Meal

  

  Print Recipe

  Quick and easy homemade teriyaki chicken with a flavorful, glossy sauce. Perfect for weeknight dinners!

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4–6 servings 1x

  Ingredients

  Scale 1x2x3x

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup soy sauce (low sodium preferred)
  • 1/4 cup mirin (sweet rice wine)
  • 2 tablespoons sake (or dry sherry)
  • 2 tablespoons granulated sugar
  • 1 tablespoon honey
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 tablespoon vegetable oil
  • Sesame seeds, for garnish (optional)
  • Chopped green onions, for garnish (optional)
  • Cooked rice, for serving

  Instructions

  1. In a medium saucepan, whisk together the soy sauce, mirin, sake (or dry sherry), sugar, honey, grated ginger, and minced garlic.
  2. Place the saucepan over medium heat and bring the mixture to a gentle simmer.
  3. In a small bowl, whisk together the cornstarch and water to create a slurry.
  4. Slowly pour the cornstarch slurry into the simmering sauce while continuously whisking.
  5. Continue to simmer the sauce for about 3-5 minutes, or until it has thickened to your desired consistency. Remove from heat and set aside.
  6. Make sure your chicken thighs are cut into 1-inch pieces.
  7. In a large skillet or wok, heat the vegetable oil over medium-high heat.
  8. Add the chicken pieces to the skillet in a single layer. Sear the chicken on all sides until it’s nicely browned (about 5-7 minutes per batch).
  9. Pour the teriyaki sauce over the chicken, ensuring all pieces are coated.
  10. Reduce the heat to medium-low, cover the skillet, and let the chicken simmer in the teriyaki sauce for about 10-15 minutes, or until the chicken is cooked through and the sauce has thickened further. Stir occasionally. The internal temperature of the chicken should reach 165°F (74°C).
  11. Spoon cooked rice into bowls and top with the teriyaki chicken and plenty of the flavorful teriyaki sauce.
  12. Garnish with sesame seeds and chopped green onions, if desired. Serve immediately.

  Notes

  • For a richer flavor, marinate the chicken in the teriyaki sauce for at least 30 minutes (or up to overnight) before cooking.
  • Add your favorite vegetables (broccoli, bell peppers, onions, snap peas) to the skillet a few minutes before the chicken is done.
  • Spice it up with a pinch of red pepper flakes in the sauce.
  • Use tamari instead of soy sauce for a gluten-free version.
  • Chicken is done when internal temperature reaches 165°F (74°C).