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Okay, so you’re in that dinnertime pinch, right? You want something *really* good, something the whole family will devour, but you’ve got like, zero time. I totally get it. For years, dinner felt like a chore, another thing on the endless to-do list. But you know what? Learning to whip up something amazing, like this easy teriyaki chicken, changed everything for me. It’s proof that you don’t need fancy gadgets or hours in the kitchen to create pure joy. This recipe uses a totally simple, from-scratch glaze that’s perfectly sweet and savory, and trust me, it’s a weeknight lifesaver. It just goes to show, amazing food doesn’t have to be complicated! You can find more simple joys like this shared over on our Facebook page.
- Why You'll Love This Easy Teriyaki Chicken
- Ingredients for Homemade Teriyaki Chicken
- How to Make Teriyaki Chicken from Scratch
- Tips for Success with Your Teriyaki Chicken
- Serving Suggestions for Teriyaki Chicken
- Ingredient Notes and Substitutions
- Frequently Asked Questions about Teriyaki Chicken
- Nutritional Information
- Share Your Teriyaki Chicken Creations!
Why You’ll Love This Easy Teriyaki Chicken
Seriously, this recipe is a game-changer for busy nights. Here’s why it’s become a go-to in my kitchen:
- Super Speedy: We’re talking 15 minutes of cooking time, plus prep! Total time is usually under 30 minutes.
- Insanely Flavorful Glaze: That homemade teriyaki sauce? It’s the perfect balance of sweet and savory, so much better than store-bought!
- So Easy!: Seriously, anyone can make this. If you can chop chicken and whisk a few things together, you’ve got this.
- Family Favorite: Even the pickiest eaters usually clean their plates with this sticky, saucy goodness.
- Perfect for Weeknights: It’s quick, uses simple ingredients, and makes you feel like you’ve really accomplished something delicious after a long day.
Ingredients for Homemade Teriyaki Chicken
The best part about this teriyaki chicken is that you probably have most of these things in your pantry already! It’s all about simple ingredients coming together to make something amazing. Here’s what you’ll need to get this yummy dinner on the table:
- About 1.5 pounds of boneless, skinless chicken thighs – I love thighs because they stay so juicy, but chicken breast works too! Just cut them into bite-sized, 1-inch pieces.
- 1 tablespoon of olive oil to get things started in the skillet.
For that unbelievably good homemade glaze:
- 1/4 cup of soy sauce.
- 1/4 cup of packed brown sugar – make sure it’s packed down!
- 2 tablespoons of honey for an extra touch of sweetness.
- 1 tablespoon of rice vinegar to give it a little zing.
- 1 teaspoon of grated fresh ginger – it makes such a difference!
- 1 clove of garlic, minced nice and fine.
And for thickening:
- 1 teaspoon of cornstarch.
- 2 tablespoons of water.
And of course, have some cooked rice ready for serving, plus maybe some sesame seeds and sliced green onions for a pretty garnish if you’re feeling fancy!
How to Make Teriyaki Chicken from Scratch
Alright, let’s get this amazing teriyaki chicken on the go! You’ll be surprised at how quickly this comes together. It truly lives up to the “easy” in the name, and it tastes worlds better than anything you’d get from a jar. This is how we build flavor, step-by-step, just like in my skillet chicken fajitas – simple, effective, and totally delicious.
Preparing the Homemade Teriyaki Sauce
First things first, let’s whip up that glorious homemade teriyaki sauce. In a small bowl, just whisk together your soy sauce, packed brown sugar, honey, rice vinegar, grated ginger, and minced garlic. Give it a good stir until it’s all combined. That sweet and savory aroma? Yep, that’s the magic starting to happen! Don’t worry about making it too complicated, the simplicity is what makes it so good.
Cooking the Chicken for Perfect Teriyaki Chicken
Now, let’s get that chicken cooking! Grab a large skillet and heat up your olive oil over medium-high heat. Once it’s shimmering, toss in your bite-sized chicken pieces. You want to let them brown up nicely on all sides – this takes about 5 to 7 minutes. Getting a good sear on the chicken is key for flavor, so don’t overcrowd the pan. This browning step is crucial for the best teriyaki chicken.
Thickening the Sticky Sauce
Time to make that sauce nice and thick and lovely! In another tiny bowl, mix your cornstarch and water together really well until there are no lumps. This is your slurry! Now, pour that gorgeous teriyaki sauce mixture over the chicken in the skillet and bring it to a simmer. While it’s simmering, give that cornstarch slurry another quick stir and then pour it into the pan. Keep stirring constantly for about 2-3 minutes until the sauce thickens up and coats the chicken beautifully, turning into that irresistible sticky sauce chicken we all love.
Tips for Success with Your Teriyaki Chicken
You know, even with a super simple recipe like this, sometimes a little secret trick can make all the difference. I want your teriyaki chicken to be absolutely perfect every single time! So, here are a few things I’ve learned along the way to make sure it turns out absolutely delicious. First off, if you can, go for chicken thighs! They’re a bit more forgiving and stay incredibly juicy, which is a huge plus for a quick skillet meal like this. If you use chicken breast, just be super careful not to overcook it, or it can get a little dry. Also, don’t rush the browning of the chicken. Those little browned bits on the bottom of the pan? That’s pure flavor gold!
When you’re making the sauce, tasting and adjusting is key. If you like it sweeter, a touch more honey or brown sugar is great. If you want a bit more tang, a splash more rice vinegar works wonders. Remember, the cornstarch slurry will thicken the sauce quickly, so have it ready to go. It’s kind of like how making my garlic butter chicken is all about getting that sauce just right. Little things like these make a huge difference between a good meal and a truly outstanding one!
Serving Suggestions for Teriyaki Chicken
Now that you’ve got this incredible homemade teriyaki chicken with its sticky, glossy sauce, what do you do with it? The absolute classic, and my personal favorite, is to serve it right over a bed of fluffy steamed rice. It’s the perfect canvas for all that delicious sauce! Think about making some Spanish rice or some zesty cilantro lime rice for a flavor explosion. These quick rice bowl ideas are fantastic for weeknights because they pack so much flavor without any fuss. You can also add some steamed broccoli or snap peas on the side for a pop of color and some extra veggies!
Ingredient Notes and Substitutions
Let’s talk about making this recipe perfectly suited for *you*! One of the best things about this homemade glaze is how adaptable it is. If you’re looking for a gluten-free option, tamari is your best friend – just swap it out one-for-one with the soy sauce. It gives a similar savory depth without the gluten. And about sweetness? You can totally play with the honey and brown sugar. If you prefer it a little less sweet, dial back the honey slightly. It’s all about making this delicious teriyaki chicken work for your tastebuds!
Frequently Asked Questions about Teriyaki Chicken
Got questions about this super easy teriyaki chicken? I’ve got answers! It’s one of our most popular weeknight dinner recipes, so I get asked about it a lot. Here are some of the most common things people wonder about, and hopefully, they’ll help you nail it every time!
Can I make this teriyaki chicken recipe gluten-free?
Absolutely! Making this recipe gluten-free is a breeze. Just swap out the regular soy sauce for tamari, which I find has a similar robust flavor. It’s a simple substitution that makes this delicious teriyaki chicken accessible for everyone!
What is the best way to store leftover teriyaki chicken?
Leftovers are honestly still delicious! Let the chicken and sauce cool down completely, then pop them into an airtight container in the fridge. It should stay good for about 3-4 days. Reheat it gently on the stovetop or in the microwave, and it’s good to go again!
How can I make my teriyaki chicken sauce thicker?
If your sauce isn’t as thick as you’d like after cooking, don’t panic! You can easily thicken it further by making another cornstarch slurry – just mix about 1 teaspoon of cornstarch with 1 tablespoon of cold water. Stir it really well, then slowly drizzle it into the simmering sauce while stirring constantly until it reaches your desired sticky consistency.
Nutritional Information
Just a heads-up, this is an estimate, because we all know cooking can be a little bit of an art form! Based on the ingredients and amounts in this recipe, one serving of our teriyaki chicken usually comes in around 350 calories, with about 12g of fat, 30g of protein, and 28g of carbohydrates, including around 25g of sugar. It’s a delicious balance that makes for a satisfying meal!
Share Your Teriyaki Chicken Creations!
I really hope you give this easy teriyaki chicken a try! It’s one of those dishes that just makes you *happy* when you cook it, and even happier when you eat it. If you do make it, please, please let me know what you think! Drop a comment below, or even better, share a picture on social media and tag me. I absolutely love seeing your creations! You can also check out more delicious ideas on our blog. Your feedback helps me know what you love!
PrintEasy Homemade Teriyaki Chicken
A quick and flavorful teriyaki chicken recipe with a homemade glaze, perfect for a weeknight family dinner. Serve over rice for a complete meal.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Skillet
- Cuisine: Asian-inspired
- Diet: Vegetarian
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1/4 cup soy sauce
- 1/4 cup packed brown sugar
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 1 tsp cornstarch
- 2 tbsp water
- Cooked rice, for serving
- Optional garnishes: sesame seeds, sliced green onions
Instructions
- In a small bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, ginger, and garlic. Set aside.
- In a separate small bowl, whisk together cornstarch and water to create a slurry.
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes.
- Pour the teriyaki sauce mixture over the chicken in the skillet. Bring to a simmer.
- Stir the cornstarch slurry and add it to the skillet. Cook, stirring constantly, until the sauce thickens and coats the chicken, about 2-3 minutes.
- Serve the teriyaki chicken immediately over cooked rice. Garnish with sesame seeds and green onions if desired.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- This recipe is a great alternative to meal planning services when you need a fast, delicious dinner.
- Adjust the sweetness by using more or less brown sugar and honey.
Nutrition
- Serving Size: 1 serving (chicken and sauce)
- Calories: 350
- Sugar: 25g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg
