...
Go Back
–+ servings
A black ceramic bowl of steamed white rice topped with sliced, glossy teriyaki chicken sprinkled with sesame seeds and herbs, a cluster of bright edamame at the rim, and a small wooden bowl of extra sauce on a white marble surface under soft natural light.

Teriyaki Chicken

A quick and easy homemade teriyaki chicken that delivers juicy thighs with perfectly crispy edges and a glossy, sticky sauce no special equipment required.
5 from 1 vote
Print Pin
Course: Main Course
Cuisine: American, Japanese
Keyword: Best teriyaki chicken recipe, Coconut amino teriyaki chicken, Garlic teriyaki chicken, Teriyaki chicken and rice, Teriyaki chicken bowl, Teriyaki chicken near me, Teriyaki chicken recipe easy, Teriyaki chicken with pineapple
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 420kcal
Cost: $10

Equipment

  • 1 Large skillet or pan (Non-stick or stainless steel)
  • 1 Small Saucepan (For the sauce)
  • 1 Cutting board
  • 1 Sharp knife
  • 1 Measuring cups & spoons
  • 1 Mixing bowl (optional) (For cornstarch slurry)

Ingredients

  • 1.5 lbs Boneless chicken thighs - Trim excess fat; breasts also OK
  • ½ teaspoon Kosher salt - Or to taste
  • ½ teaspoon Black pepper - Freshly cracked
  • ½ cup Soy sauce - Low-sodium works fine
  • ¼ cup Brown sugar - Light or dark
  • 2 tablespoon Rice vinegar - Or apple cider vinegar
  • 3 cloves Garlic - -Minced
  • 1 tablespoon Fresh ginger - Grated or finely chopped
  • 1 tablespoon Cornstarch
  • 2 tablespoon Water - For slurry
  • Cooked rice - For serving
  • Green onions - Sliced for garnish
  • Sesame seeds - for garnish
  • Steamed broccoli - Or other vegetables

Instructions

  • Combine soy sauce, brown sugar, rice vinegar, garlic, and ginger
    Six golden-brown teriyaki-glazed chicken thighs arranged irregularly on a clean white cutting board, with sauce droplets around them, photographed from above.
  • Stir in cornstarch slurry and cook until sauce thickens and glistens
    A stainless-steel skillet on a white marble countertop holds several chicken thighs sizzling in teriyaki sauce, their glossy brown surfaces glistening under soft side lighting.
  • Pat chicken dry, season with salt and pepper, then sear on high heat
    A white enamel baking dish on a marble surface contains raw boneless chicken thighs partially submerged in dark, glossy teriyaki marinade pooling around the edges.
  • Turn each piece and cook until chicken is cooked through
    A white ceramic bowl on a marble countertop holds dark teriyaki sauce flecked with minced garlic and ginger, tiny bubbles rising on the surface, with a fork resting inside.
  • Pour the prepared sauce over chicken and cook until sticky and coated

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 275g | Calories: 420kcal (21%) | Carbohydrates: 20g (7%) | Protein: 30g (60%) | Fat: 25g (38%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 100mg (33%) | Sodium: 1000mg (43%) | Potassium: 5mg | Fiber: 1.5g (6%) | Sugar: 15g (17%) | Vitamin A: 200IU (4%) | Vitamin C: 50mg (61%) | Calcium: 40mg (4%) | Iron: 20mg (111%)
Tried this recipe?Pin it on @Pinterest