Here’s a simple, flavorful Easy Teriyaki Chicken recipe you can make at home with minimal ingredients. Sweet, savory, and perfect for weeknight dinners!
Ingredients (Serves 4)
For the Chicken
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1.5 lbs (700 g) boneless, skinless chicken thighs or breasts
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Salt and pepper, to taste
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1 tbsp olive oil
For the Teriyaki Sauce
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1/2 cup soy sauce (or tamari for gluten-free)
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1/4 cup water
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1/4 cup brown sugar or keto sweetener
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2 tbsp honey (optional, or skip for lower carb)
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2 cloves garlic, minced
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1 tsp grated fresh ginger (or 1/2 tsp ground ginger)
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1 tbsp cornstarch mixed with 2 tbsp water (for thickening, optional)
Optional Garnish
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Sesame seeds
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Sliced green onions
Instructions
1. Cook the Chicken
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Season chicken with salt and pepper.
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Heat olive oil in a skillet over medium-high heat.
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Cook chicken 4–5 minutes per side, until golden and cooked through. Remove and set aside.
2. Make the Teriyaki Sauce
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In the same skillet, add soy sauce, water, brown sugar, honey, garlic, and ginger.
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Bring to a gentle simmer for 2–3 minutes.
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If you want a thicker sauce, stir in the cornstarch slurry and simmer another 1–2 minutes until thickened.
3. Combine
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Return chicken to the skillet and coat with the teriyaki sauce. Simmer for 2–3 minutes so the chicken absorbs the flavors.
4. Serve
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Slice chicken and drizzle with extra sauce.
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Garnish with sesame seeds and green onions.
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Serve over steamed rice, cauliflower rice, or with stir-fried veggies.
Tips
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For a faster version, bake chicken at 400°F (200°C) for 20–25 minutes, then pour the sauce over.
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Add broccoli, bell peppers, or snap peas to the skillet for a one-pan meal.
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For a sticky glaze, let the sauce simmer a bit longer after adding chicken.
If you want, I can also give a “slow-cooker teriyaki chicken” version where the chicken becomes ultra-tender and infused with sauce—perfect for hands-off cooking.