Easy Teriyaki Chicken

This stovetop teriyaki chicken recipe is tender, out-of-this-world delicious, and so easy to make. Serve it alongside rice and veggies for a filling meal that’s even tastier and healthier than takeout. 

What Is Teriyaki Chicken? 

There are few flavors we love more than teriyaki. Whether it’s grilled teriyaki salmon, tender teriyaki steak, or juicy teriyaki meatloaf, we’re always fans. When it comes to quick dinners, this easy teriyaki chicken just can’t be beat! If you’re unfamiliar, teriyaki is a type of Japanese cooking technique in which foods are broiled, grilled, or baked with a glaze made up of a combination of simple pantry ingredients like teriyaki sauce and sugar. It is easily recognized by its sweet and savory profile which is marked with a hint of garlic or ginger for just a little tang. 

Step-By-Step Instructions

1. Make the Sauce: In a saucepan, combine all sauce ingredients. Use a hand whisk to stir thoroughly, ensuring there is no trace of undissolved cornstarch left. Turn heat to medium and cook, stirring, until sauce bubbles and thickens. Taste and add more sugar, if desired. Sauce will continue to thicken as it sits. Set aside.
2. Dry the Chicken: Remove excess moisture from the chicken will help it sear in the pan. Take your time to pat dry the chicken well.
3. Cut and Cook: Slice your chicken into small pieces for even cooking. Cook chicken just until no longer pink in center – do not overcook.
4. Sauce it Up: Always serve with extra teriyaki sauce to your chicken for an out-of-this-world taste!

Bonus Pro Tips

It might look fancy, but this chicken is super easy to make, especially when you follow our tips below:

1. Slice the Chicken into Even Pieces. This allows for quick, even cooking. 
2. Pat the It Dry. Be sure to thoroughly pat the chicken pieces with a paper towel to remove any excess moisture and ensure that the chicken browns in the pan. 
3. Don’t Overcook. Teriyaki is super quick to make! Be sure to keep a close eye on the pan, and remove the chicken as soon as it is no longer pink. Then, use a meat thermometer to check that it has reached an internal temperature of 165 degrees Fahrenheit. 
4. Use Fresh Orange Juice. The pre-made stuff from the store has too much sugar and preservatives to create the fresh orange taste we want to achieve.
5. Garnish. Add a boost of texture, and finish your dish with a sprinkle of scallions and sesame seeds for a beautiful presentation. 

What to Serve With Teriyaki Chicken

Rice

Our favorite way to serve up saucy teriyaki chicken is with rice, of course. Here are our top choices for rice side dishes.

• Instant Pot Jasmine Rice
• Easy Fried Rice, Chinese Style
• Chinese Sticky Rice (Meal Prep Friendly)
• Perfect Instant Pot Brown Rice

Vegetables

From stir fry veggies to crispy salads, a healthy dose of vegetables on the side will round out your healthy teriyaki chicken dinner.

• Sauté, Stir Fry Cabbage
• Hawaiian Macaroni Salad (L&L BBQ Copycat)
• Crunchy Asian Cabbage Ramen Salad

Other Proteins

We absolutely love having “teriyaki night” when we serve our friends and family their choice of favorite teriyaki dishes.

• 30-Minute Beef Teriyaki
• Teriyaki Salmon + Best Teriyaki Sauce

Also Try Thai Basil Chicken with Peppers

Easy Teriyaki Chicken

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Stovetop teriyaki chicken is tender, out-of-this-world delicious, and so easy to make. Serve it alongside rice and veggies for a filling meal that’s even tastier than takeout.

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

Servings: 6

Author: Amy Dong

Ingredients  

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For the Sauce:

• 2 TB cornstarch, stirred/fully dissolved in 2 TB water
• 1 cup teriyaki sauce
• 1 cup water
• 1 cup sugar
• 1 tsp ginger powder
• Juice from 3 wedges of a fresh orange, do not use store-bought juice

For the Chicken:

• 4 chicken thighs, skinless and boneless
• 2-3 TB olive oil, or canola oil
• Optional Garnish: thinly sliced scallions, toasted sesame seeds

Instructions

• In a saucepan, combine all sauce ingredients. Use a hand whisk to stir thoroughly, ensuring there is no trace of undissolved cornstarch left. Turn heat to medium and cook, stirring, until sauce bubbles and thickens. Taste and add more sugar, if desired. Sauce will continue to thicken as it sits. Set aside.
• Thoroughly dry each piece of chicken with paper towels (this step is important to ensure chicken browns in the pan, rather than steams.) Cut chicken into 1/2-inch pieces.
• In a heavy large pan, heat oil on medium high until very hot. Add chicken and arrange in an even layer in pan. Let cook undisturbed for 2 minutes, or until bottom of chicken pieces are browned. Stir and cook just until chicken is no longer pink in center, about 2 more minutes. Remove from heat.
• Spoon desired amount of sauce over chicken and stir to coat. Garnish with scallions and sesame seeds, if desired. Serve with remaining sauce.

Equipment

• 12 inch All Clad Fry Pan

Notes

• We highly recommend using thigh meat, as it tends to remain tender even when accidentally overcooked. However, you may also use 3 boneless, skinless chicken breasts (take care not to overcook chicken breast meat.)
• For even browning and heat distribution, we use a large All Clad. As it’s not non-stick, be sure to use enough oil.
• To keep this dish gluten-free, be sure your teriyaki sauce is certified gluten-free. 
• See original article for serving suggestions. 

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Nutrition (per serving)

Serving: 1g | Calories: 300kcal | Carbohydrates: 52g | Protein: 17g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 400mg | Potassium: 294mg | Fiber: 0.1g | Sugar: 48g | Vitamin A: 108IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 4mg

Course: Dinner, Lunch

Cuisine: Amerian, Japanese

Diet: Gluten Free, Low Lactose, Low Salt

Method: Stovetop