Teriyaki Chicken (Easy Stovetop Method)

What Is Teriyaki Chicken? 

There are few flavors we love more than teriyaki. Whether it’s paired with salmon, steak, or meatloaf, we’re always fans. However, when it comes to satisfying dinners, this stovetop 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. 

Pro Tips for Stovetop Chicken Teriyaki 

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

Slice the Chicken into Even Pieces. This allows for quick, even cooking. 

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. 

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. 

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.

Garnish. Add a boost of texture, and finish your dish with a sprinkle of scallions and sesame seeds for a beautiful presentation. 

More to Cook and Eat

• Baked Honey Soy Chicken – With only a handful of ingredients and minimal effort, this baked chicken is guaranteed to become a new family fave. 
• Slow Cooker Chicken Teriyaki – Tender and saucy, this simple recipe is finger-licking great.  
• Easy, Healthy Orange Chicken – Ready in just 30 minutes and made with one pan, this is one dinner you’ll be eager to make. 
• Dad’s Asian Chicken Wings – A childhood favorite, we absolutely adore this homestyle recipe. 

Also Try Thai Basil Chicken with Peppers

Teriyaki Chicken (Stovetop Method)

4.96 from 49 ratings

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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 mins

Cook Time: 10 mins

Total Time: 15 mins

Servings: 6

Ingredients  

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For the Sauce:

• 2 TB cornstarch, stirred/fully dissolved in 2 TB water
• 1 cup basic 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 OJ

For the Chicken:

• 4 chicken thighs, skinless and boneless
• 2 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 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.
  

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.)

To keep this dish gluten-free, be sure your teriyaki sauce is certified gluten-free. 

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Nutrition

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

Method: Stovetop