Quick Homemade Teriyaki Chicken Recipe for Busy Nights (Print Version)

Easy Homemade Teriyaki Chicken Recipe: Whip up tender chicken in a sticky-sweet sauce tonight! Your simple weeknight meal, better than takeout.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Japanese-Inspired
Dietary: Dairy-Free

# Ingredients:

→ Chicken & Base

01 - Chicken Thighs (boneless, skinless, 1.5 lbs)
02 - Olive Oil (1 tbsp)

→ Homemade Teriyaki Sauce

03 - Soy Sauce (1/2 cup, low sodium preferred)
04 - Brown Sugar (1/4 cup, packed)
05 - Mirin (2 tbsp)
06 - Rice Vinegar (1 tbsp)
07 - Garlic (2 cloves, minced)
08 - Ginger (1 tbsp, freshly grated)
09 - Cornstarch Slurry (1 tbsp cornstarch + 2 tbsp cold water)

→ Garnish & Serving

10 - Sesame Seeds (1 tsp, toasted)
11 - Green Onions (2, sliced)

# Instructions:

01 - First things first, let's get that chicken ready for our easy homemade teriyaki chicken. Pat your chicken thighs really, really dry with paper towels. This is crucial for getting a good sear! Then, cut them into bite-sized pieces, maybe 1-inch chunks. I usually just eyeball it, but try to keep them relatively uniform so they cook evenly. This step always makes me feel like a pro chef, even though I'm probably still in my pajamas. Don't forget to wash your hands after handling raw chicken, obviously!
02 - Now for the star of our easy homemade teriyaki chicken show: the sauce! In a medium bowl, whisk together the soy sauce, brown sugar, mirin, rice vinegar, minced garlic, and grated ginger. Give it a good whisk until the sugar is mostly dissolved. This is where all those incredible aromas start to mingle – that sweet, savory, pungent scent, oh my! Make sure there are no lumps of brown sugar hiding at the bottom. I once rushed this and ended up with a slightly grainy sauce, oops.
03 - Heat a large skillet or wok over medium-high heat. Add a tablespoon of olive oil. Once it's shimmering, add your chicken pieces in a single layer, making sure not to overcrowd the pan. You want them to sear, not steam! Cook for 3-4 minutes per side until they're beautifully golden brown and crispy. I just love that sizzle sound; it tells me good things are happening. Don't fuss with them too much, let that crust form!
04 - Once the chicken is nicely seared, pour that glorious homemade teriyaki sauce right over it. Bring the sauce to a gentle simmer. This is where the magic really starts for our easy homemade teriyaki chicken. The sauce will start to bubble, and the chicken will just drink it all in. Stir gently to coat all the chicken pieces evenly. The kitchen will start to smell absolutely divine at this point, trust me!
05 - In a small separate bowl, whisk together the cornstarch with 2 tablespoons of cold water until smooth – this is your slurry. Slowly pour the slurry into the simmering sauce, stirring constantly. You'll see it start to thicken almost immediately! Keep stirring until the sauce is glossy and coats the back of a spoon. If it gets too thick, you can always add a splash of water or chicken broth. I've definitely made it glue-like before, so go slow with that slurry!
06 - Once the sauce is perfectly thickened and coats the chicken, remove the skillet from the heat. This easy homemade teriyaki chicken is ready! Garnish generously with sesame seeds and freshly sliced green onions. The vibrant green against that sticky brown sauce? Pure perfection. Serve it immediately over fluffy rice, maybe with some steamed veggies on the side. Honestly, it's so good, you might just eat it straight from the pan – I won't tell!

# Notes:

01 - Always pat your chicken dry for a proper sear; wet chicken steams, it doesn't brown, and that's a sad sight.
02 - For reheating leftovers, gently warm on the stovetop with a splash of water to loosen the sauce; avoid the microwave!
03 - If you're out of mirin, a dry sherry with a tiny pinch of sugar can *kinda* work as a substitute, but fresh mirin is best.
04 - Serve this easy homemade teriyaki chicken over fluffy white rice with steamed broccoli for a perfectly balanced meal.

# Tools You'll Need:

01 - Large Skillet or Wok
02 - Whisk
03 - Small Bowl

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 30g

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