I think everyone needs a go-to chicken teriyaki recipe, so if you don’t have one, now you do! Chicken teriyaki is such an easy make and it is a great way to add variety into your weekly dinners. It is a delicious flavor combination of sweet, savory, and umami. The sauce sticks to the chicken, coating it well in wonderful flavor. The chicken is seared on the outside and juicy on the inside. Add some white rice and you have yourself an incredible meal!
Ingredients You’ll Need:
Servings: 4
Active Time: 10 Total Time: 15 minutes
For this Chicken Teriyaki recipe you will need:
- 1.5 pounds of boneless, skinless chicken breast or thighs
- 1 tablespoon of olive oil
- 1/4 cup of brown sugar
- 1/4 cup of soy sauce
- 1/4 cup of water
- 1 tablespoon of rice vinegar – You can also use apple cider vinegar if you do not have rice vinegar.
- 1.5 teaspoons corn starch – This will help the sauce to thicken and stick to the chicken.
- 1/4 teaspoon of ground black pepper
- 1/4 teaspoon of sesame oil
- 1 minced garlic clove
- 1 teaspoon of minced ginger – See Substitutions section if you do not have fresh minced ginger
For Serving:
- Sliced green onion
- White rice
How to Make Chicken Teriyaki:
Step 1. To a bowl, add your 1/4 cup brown sugar, 1/4 cup soy sauce, 1/4 water, 1 tablespoon rice vinegar, 1.5 teaspoons corn starch, 1/4 teaspoon ground black pepper, 1/4 teaspoon sesame oil, 1 minced garlic clove, and 1 teaspoon minced ginger. Whisk well until there are no clumps from the corn starch.
Step 2. Add your 1 tablespoon of olive oil to a large pan and set on medium-high heat.
Step 3. Now you will prep your 1.5 pounds of chicken. If you are chicken thighs, cut each into about 3 pieces. If needed, use a meat mallet on your chicken pieces so they are no thicker than 3/4 inch at any part. Once the pan is hot, add your chicken and let it sear for about 3-4 minutes before flipping and searing on the other side for 3-4 minutes or until cooked all the way through. The outside should be seared, but not burnt. The sear provides a nice texture and keeps the chicken juices sealed inside.
Step 4. Mix your sauce again and pour over the chicken. Stir the sauce and flip the chicken in it for 1-2 minutes until the sauce has thickened and sticking to the chicken. Serve right away.
Serves well with white rice and topped with sliced green onions.
Enjoy!
Pro Tips:
You can make a little bit of extra sauce and set it aside to drizzle on your white rie when serving and add additional flavor!
Substitutions:
You can substitute the minced ginger with either ginger paste or ground ginger, just use 1/4 teaspoon since it is more concentrated.
You can substitute the rice vinegar with apple cider vinegar.
Storing:
This may store well in the refrigerator for 4-5 days.
Meal Prepping:
You can prep your sauce ahead of time and prepare your chicken by flattening it to the right thickness if needed. Keep your chicken in a safely sealed bag in the refrigerator for up to two days. The sauce can be sealed in a container in the refrigerator until it is ready to cook.
Pairs Well With:
This pairs well with a side of white rice, fried rice, or chow mein.
Video:
Chicken Teriyaki
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/4 water
- 1 tablespoon rice vinegar – can substitute with apple cider vinegar
- 1.5 teaspoons corn starch
- 1/4 teaspoon sesame oil
- 1 minced garlic clove
- 1 teaspoon minced ginger
- 1/4 teaspoon ground black pepper
For Serving:
- Sliced green onion
- White rice
Instructions
- To a bowl, add your 1/4 cup brown sugar, 1/4 cup soy sauce, 1/4 water, 1 tablespoon rice vinegar, 1.5 teaspoons corn starch, 1/4 teaspoon ground black pepper, 1/4 teaspoon sesame oil, 1 minced garlic clove, and 1 teaspoon minced ginger. Whisk well until there are no clumps from the corn starch.
- Add your 1 tablespoon of olive oil to a large pan and set on medium-high heat.
- If needed, use a meat mallet on your chicken thighs so they are no thicker than 3/4 inch at any part. Once the pan is hot, add your chicken and let it sear for about 3-4 minutes before flipping and searing on the other side for 3-4 minutes or until cooked all of the way through.
- Mix your sauce again and pour over the chicken. Stir the sauce and flip the chicken in it for 1-2 minutes until the sauce has thickened and serve.Enjoy!
