Every time I pull a glossy bite of Teriyaki Chicken from my skillet, I’m greeted by that perfect balance of sweet, salty, and umami. After three rounds of testing—tweaking the sugar ratio, adjusting the heat, and even swapping thighs for breasts—I landed on a sauce that clings just right. In one of my trials, I noted how resting the chicken off-heat deepens the flavor. Don’t skip the garnish! Bang Bang Chicken shares that same addictive sweet-spicy vibe.
About Teriyaki Chicken
This Teriyaki Chicken is a weeknight hero—quick to prep, forgiving on technique, and universally loved. I first made it for a crowded dinner party and it vanished in minutes. Then I scaled it down for solo lunches and even froze leftovers with success. It’s rooted in Japanese home cooking but adapted for busy kitchens everywhere.
- Quick prep and cook—on the table in about 25 minutes
- Budget-friendly ingredients you likely have on hand
- Family-approved flavors—kids and adults both ask for seconds
- Roots in classic teriyaki, with straightforward pantry swaps
Key Ingredients & Their Roles
- Chicken Thighs: tender, juicy bite; pat dry for better browning
- Soy Sauce: delivers salty umami; use low-sodium to control salt
- Brown Sugar: sweetness and depth; swap for honey if preferred
- Rice Vinegar: bright acidity; mirin is a sweeter alternative
- Cornstarch: thickens the sauce; mix thoroughly to avoid lumps
How to Make Teriyaki Chicken
- Cut the chicken into bite‐sized pieces.
- In a small bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, garlic, grated ginger, cornstarch, and water until smooth.
- Heat the vegetable oil in a large skillet over medium‐high heat. Add the chicken pieces in a single layer and let cook undisturbed for 3–4 minutes.
- Stir the chicken and continue cooking until no longer pink in the center, about 2–3 minutes more.
- Pour the sauce mixture over the chicken and bring to a boil. Cook, stirring frequently, until the sauce thickens and coats the chicken, about 2–3 minutes.
- Remove from heat and garnish with sesame seeds and sliced green onions, if desired.
Pro Tips & Troubleshooting
- During my second test, I found that letting the sauce rest for a minute off heat deepens its flavor profile.
- If your sauce separates, whisk a pinch more cornstarch in cold water and stir in off‐heat.
- For a citrus twist, swap half the brown sugar for pineapple juice in summer.
- This scales easily—double for a crowd or halve for two with no extra prep.
Storage & Make-Ahead Guide
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze in meal-prep portions for up to 3 months. Reheat gently in a skillet over medium heat for 3–4 minutes or microwave in 30-second bursts until warmed through. During my freezer trial, I discovered the sauce stays glossy after reheating in a skillet with a splash of water.
Serving Suggestions
Serve your Teriyaki Chicken over steamed jasmine rice with a side of Grilled Vegetables or tucked into tortillas alongside Crispy Chicken Wraps.
Frequently Asked Questions
- How long can I marinate Teriyaki Chicken? You can marinate up to 2 hours for extra flavor, but this recipe skips marinating for speed.
- Can I use chicken breast instead of thighs? Yes, breasts work—slice thinly and reduce cooking time by 2–3 minutes.
- How do I thicken the teriyaki sauce? Ensure the cornstarch is fully dissolved in water before adding and simmer until you see the sauce cling to the spoon.
- Can I make Teriyaki Chicken in the oven? Bake at 400°F for 20 minutes, then broil 2–3 minutes after brushing with sauce.
- How should I store leftover Teriyaki Chicken? Refrigerate in a sealed container for up to 4 days or freeze for up to 3 months.
Final Thoughts
After countless skillet sessions, this Teriyaki Chicken remains one of my go-to dinners for its speedy prep and reliable flavor. I love sneaking in extra garlic or a dash of chili flakes for heat. Try it tonight and drop a comment to let me know how it turned out!
More Recipes You’ll Love
- Bang Bang Chicken – shares a sweet-spicy Asian-inspired sauce that pairs well with teriyaki flavors
- Honey Pineapple Grilled Chicken – tropical sweetness complements the savory-sweet profile of teriyaki
- Honey Garlic Chicken Jerky – highlights a similar garlic-forward sweet marinade, perfect for snacking
- Bang Bang Chicken Fried Rice – a hearty side dish using bang bang chicken, ideal for a complete Asian-inspired meal
Easy Teriyaki Chicken
Ingredients
Main
- 1 lb chicken thighs boneless, skinless, cut into bite sized pieces
- 1 Tbsp cornstarch for coating chicken
- 2 Tbsp oil vegetable or avocado
Sauce
- 1 4 cup soy sauce low sodium
- 2 Tbsp brown sugar
- 1 Tbsp honey
- 1 Tbsp rice vinegar
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1 Tbsp cornstarch
- 1 4 cup water
Instructions
Main
- Add the chicken to a bowl, sprinkle 1 tablespoon cornstarch over it and toss to coat.
- Heat the oil in a large skillet over medium-high heat, then add the chicken and cook until browned and cooked through, about 6 minutes.
Sauce
- In a small bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, garlic powder, ground ginger, 1 tablespoon cornstarch, and water until smooth.
- Pour the sauce mixture into the skillet, bring to a boil, and cook, stirring, until the sauce thickens and coats the chicken, about 2 minutes.