Teriyaki Chicken
Equipment
Ingredients
Chicken
- 16 oz skin-on boneless chicken thighs
- Salt, to taste
- Black pepper, to taste
Teriyaki Sauce
- ¼ cup soy sauce
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 3 tbsp sugar, to taste
- ¼ cup water
- 1 tsp cornstarch mixed with 1 tbsp water, mixed into a slurry
Optional Garnish
- Sesame seeds
- Steamed greens
Instructions
- Season your skin-on, boneless chicken thighs generously with salt and black pepper on both sides.
- Add oil to a pan over medium heat and place the chicken skin side down. Sear for about 4 minutes until the skin is golden and crispy, then flip and cook for another 4 minutes. Remove the chicken and set aside.
- In the same pan, add soy sauce, garlic, ginger, sugar, and water. Bring everything to a gentle simmer.
- Stir in your cornstarch slurry and cook until the sauce thickens to your desired consistency.
- Add the chicken back into the pan and spoon the sauce over both sides until the thighs are fully coated and glossy.
- Slice the chicken into thin strips and serve over a fresh bowl of rice. Optionally brush with extra sauce, garnish with sesame seeds, and serve with steamed greens.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why Teriyaki Chicken Is The Best Healthy WEeknight Meal
Being short on time, wanting to eat healthy, and hungry is one of the worst feelings ever, but there’s nothing better than making this Teriyaki Chicken when you want an easy meal. This dish hits the sweet spot, literally! You get a perfect pan seared, crispy chicken with a homemade sauce that thickens quickly and tastes better than any store bought version (even though it is easier to just buy it!). One of the best parts is that the whole dish can be made in one pan with ingredients you probably already have in your kitchen! Teriyaki Chicken is one of those staple weeknight meals for me, and I hope it is for you as well!
What Makes Homemade Teriyaki Sauce Better
In my opinion you absolutely need a homemade teriyaki sauce when it comes to making Teriyaki Chicken. The fresh ginger and garlic in the sweet and salty sauce is much more pronounced and adds a lot more balance to the dish. The sauce also just doesn’t have to go on the chicken. It can go on steamed veggies or rice, which is my personal favorite way to eat any leftover teriyaki sauce.
What You’ll Need To Make Teriyaki Chicken
Chicken
- 16 oz skin-on boneless chicken thighs
- Salt, to taste
- Black pepper, to taste
Teriyaki Sauce
- ¼ cup soy sauce
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 3 tbsp sugar
- ¼ cup water
- 1 tsp cornstarch + 1 tbsp water (for slurry)
Optional Garnish
- Sesame seeds
- Steamed greens
How to Make Teriyaki Chicken
Season chicken thighs with salt and pepper on both sides.
Heat oil in a pan over medium heat. Place chicken skin-side down and sear for about 4 minutes until golden and crisp. Flip and cook another 4 minutes, then remove and set aside.
In the same pan, add soy sauce, garlic, ginger, sugar, and water. Stir and bring to a gentle simmer.
Stir in the cornstarch slurry and let the sauce bubble until thickened and glossy.
Return the chicken to the pan and spoon the sauce over both sides until fully coated.
Slice into strips and serve over rice. Garnish with sesame seeds and greens if you like.
Tips & Variations
If you want a super crispy texture, use skin-on boneless chicken thighs.
I’m personally not a huge fan of a super rich and sweet teriyaki sauce, but if you do, substitute the white sugar for brown sugar or honey.
I like to double the sauce to add to my rice or to any veggies that I may serve with this dish!
Feel free to use boneless skinless chicken thighs or chicken breasts, but reduce the sear time for about a minute total to avoid drying them out.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Absolutely! Just slice it thin and sear quickly. Breast meat cooks faster and can dry out, so keep an eye on it.
How long does homemade teriyaki sauce last?
Up to a week in the fridge. Store it in an airtight container and reheat gently with a splash of water when ready to use.
Is this meal prep friendly?
Yes! Store chicken, rice, and veggies separately for best texture (I usually throw it all in one container though), and reheat in a microwave for 2 minutes.
Try These Next
• Beef Onion Stir Fry for a high protein beef dish that’s super delicious!
• Honey Garlic Beef if you want an even faster healthy weeknight dinner!
• Japanese Carbonara Udon when you’re craving noodles without a ton of effort!
