Save Pin
This speedy 20-minute chicken teriyaki totally flipped my approach to weeknight cooking with its perfectly balanced sweet-tangy flavor. The sticky, gleaming sauce hugs each chicken chunk beautifully, creating a top-tier meal that beats any delivery option hands down.
This recipe became my lifesaver during an incredibly hectic period when my job kept me working late. These days my family begs for it weekly, and I love that I can throw in different veggies based on what's in season.
Ingredients List
- Boneless skinless chicken thighs or breasts: Thighs pack more flavor and moisture, but breasts are fantastic for a leaner option
- Low sodium soy sauce: Forms the savory foundation. Reduced salt lets you control the seasoning yourself
- Cornstarch: The secret to achieving that thick, shimmering sauce just like takeout spots
- Honey: Provides natural sweetness and helps create the clingy coating
- Rice vinegar: Adds a gentle tanginess that balances the sweetness perfectly
- Fresh garlic and ginger: Always pick fresh for authentic taste. They bring complexity you can't get from powdered versions
- Red pepper flakes: Adds a subtle heat that lifts the entire dish
- Green onions: Brings vibrant color, freshness and a mild onion flavor
- Neutral cooking oil: Choose one that stands up to high temperatures for proper browning
- Brown rice: Its nutty character pairs wonderfully with teriyaki flavors
Cooking Instructions
- Season the Chicken:
- Combine chicken chunks with soy sauce, salt, pepper, and cornstarch. This quick marinade doesn't just boost flavor—the cornstarch creates a barrier that seals in juices and helps the chicken brown beautifully. Let it rest while preparing your sauce.
- Mix Up the Sauce:
- Blend water, honey, rice vinegar, fresh garlic, ginger, red pepper flakes, remaining soy sauce and cornstarch until fully mixed. This from-scratch concoction tastes infinitely better than bottled versions. Don't forget to squash all cornstarch lumps for silky results.
- Cook the Chicken:
- Heat oil in a large non-stick skillet or wok until it's shimmering hot. Arrange chicken in a single layer without overcrowding, and let it sit undisturbed for 2-3 minutes until golden brown. This patience develops that delicious caramelized flavor. Flip and cook another 2-3 minutes until chicken is fully done with a tasty crust.
- Pour in the Sauce:
- Dump your sauce over the browned chicken and watch it bubble. You'll witness the sauce transform before your eyes, turning thicker and glossy-sticky within about 1-2 minutes. Keep tossing everything so each chicken piece gets evenly coated.
- Complete and Dish Up:
- Toss in most of your green onions, keeping some for garnish. Serve immediately over steaming rice with your favorite steamed veggies for a complete meal. The rich, flavorful chicken paired with fresh vegetables creates the ultimate balance.
Save Pin
I discovered the magic of fresh ginger in this dish after using powdered stuff forever. That first bite with real ginger blew me away completely. My grandma always insisted true teriyaki needs fresh ginger, and now I totally understand why. That spicy, warm kick just can't be matched.
Storage Solutions
This chicken teriyaki actually tastes even better the next day as the flavors mingle more deeply. Store leftovers in airtight containers in your fridge for up to 4 days. For planned meals, portion the chicken with rice and vegetables into separate containers for grab-and-go lunches.
The sauce thickens considerably when cold. When reheating, splash in a tiny bit of water if needed to restore its original consistency. Warm gently in the microwave or in a skillet over medium-low just until heated through to prevent the chicken from becoming rubbery.
For longer storage, freeze portions for up to 3 months. Let it defrost in your fridge overnight before warming for optimal texture and flavor.
Customization Ideas
What's awesome about this dish is how adaptable it is. Try swapping honey for brown sugar or maple syrup for a different sweetness profile. For more depth, add a tablespoon of mirin or a splash of sesame oil into your sauce mix.
You can toss in countless veggie combos. Beyond typical stir-fry mixes, try snow peas, bell peppers, baby corn, water chestnuts, or bok choy. If you're watching carbs, swap the rice for cauliflower rice or simply pile on extra vegetables.
To add texture and visual appeal, scatter some toasted sesame seeds or crushed peanuts on top before serving. A drizzle of sriracha brings welcome heat for spice lovers.
Save Pin
Historical Context
Teriyaki comes from Japan, where this cooking method involves grilling or broiling food with a glaze of soy sauce, mirin, and sugar. The name blends "teri" meaning luster and "yaki" meaning grilled or broiled, describing the shiny appearance of the coating.
The American version we enjoy today typically features the thickened sauce rather than just a thin glaze. This adaptation gained popularity across America during the 1960s and has evolved into one of the most beloved Asian-inspired dishes in American home cooking.
Common Questions
- → Can I swap out chicken thighs for breasts?
Absolutely, you can use either one. Just adjust your cooking time to keep the meat juicy and tasty.
- → What should I serve this with?
This dish works best over a bed of rice with some bright veggies like carrots, broccoli, or sugar snap peas for a good balance.
- → How can I make the sauce thicker?
Add a bit more cornstarch and let it bubble away longer to reach your desired thickness.
- → Is this dish spicy?
There's a gentle kick from red pepper flakes. You can easily add more or less depending on your taste for heat.
- → What's the best way to reheat this?
Gently heat it in a pan on low or use your microwave. You might need to add a tiny bit of water if the sauce has gotten too thick.