Enjoy this super-easy pan-fried Teriyaki Chicken with your favorite noodles, rice, or stir-fry. Tender, juicy chicken pieces are coated in a homemade teriyaki sauce for a restaurant-style meal made faster and healthier at home.
Quick and Easy Teriyaki Chicken
I like recreating favorite takeout dishes at home—this Teriyaki Chicken is a perfect example. Using boneless, skinless chicken thighs gives you juicy, tender meat with a slightly crisp exterior when pan-fried. The homemade teriyaki sauce balances savory umami with a pleasant sweetness and comes together quickly on the stovetop.
This recipe makes a fast weeknight dinner: sauté the chicken, make the sauce in the same pan, thicken with a cornstarch slurry, then toss the chicken back in to coat. Serve with steamed vegetables and rice or your choice of noodles for a complete meal in about 25 minutes.
Ingredients
- Chicken thighs: Boneless, skinless, cut into bite-size pieces. Thighs stay juicier than breast meat and work well for pan-frying.
- Soy sauce: Low-sodium is preferred to control salt; coconut aminos can be used as a substitute.
- Mirin: Adds sweetness and depth to the sauce.
- Brown sugar: Provides sweetness and helps caramelize the sauce; honey or granulated sugar can be used instead.
- Sesame oil: A small amount adds a toasty, nutty note.
- Fresh ginger and garlic: Minced for bright aromatic flavor.
- Fish sauce: Just a few dashes for extra umami (optional).
- Cornstarch: Mixed with water to form a slurry for thickening the sauce.
How to make Teriyaki Chicken
- Sauté the chicken: Heat oil in a large skillet over medium-high heat. Sauté the chicken in a single layer until browned and cooked through. Remove the chicken and set aside.
- Make the sauce: In the same pan, add soy sauce, mirin, brown sugar, sesame oil, grated ginger, minced garlic, and a couple dashes of fish sauce if using. Bring to a gentle boil, then reduce the heat and simmer for 2–3 minutes to blend the flavors.
- Thicken: Whisk cornstarch with cold water to make a slurry. Slowly add this to the simmering sauce while whisking, and cook until the sauce becomes glossy and reaches your desired thickness.
- Toss and serve: Return the chicken to the pan and toss to coat in the sauce. Serve immediately over steamed white or brown rice with broccoli or your favorite vegetables. Drizzle extra sauce over the top if you like.
How to make homemade Teriyaki Sauce
Making teriyaki sauce at home is quick and lets you adjust sweetness and salt to taste. Basic components include:
- Soy sauce: Low-sodium recommended; dilute regular soy sauce with a little water if desired.
- Fresh ginger: Grated for bright spice; ground ginger works in a pinch.
- Garlic: Fresh minced garlic is best, though jarred minced garlic can substitute.
- Brown sugar: Adjust the amount to make the sauce sweeter or less sweet.
- Mirin: Adds sweetness and a mild acidity that balances soy sauce.
- Sesame oil: A small finish of sesame oil adds a toasty aroma.
- Fish sauce: Optional; a few dashes enhance umami.
- Cornstarch slurry: Combine 1 teaspoon cornstarch with 1 tablespoon cold water to thicken the sauce as it simmers.
What to serve with Teriyaki Chicken
- Rice: White or brown rice soaks up the sauce. Fried rice or cauliflower rice are great options for variety or a lower-carb choice.
- Noodles: Toss teriyaki chicken with lo mein, chow mein, or simple stir-fry noodles and add vegetables for a complete noodle bowl.
- Vegetables: Steamed or stir-fried broccoli, snap peas, bell peppers, or bok choy complement the sweet-savory sauce and add color and nutrients.
Here are more delicious recipes to try with your homemade Teriyaki sauce!
- 20 Minute Teriyaki Shrimp
- Easy Teriyaki Salmon
- Baked Teriyaki Chicken
- Beef Teriyaki Noodles
- Orange Teriyaki Salmon
Chicken Teriyaki
Ingredients
- 1 tablespoon oil
- 1 pound chicken thighs, boneless and skinless, cut into bite-size pieces
- 1/2 cup soy sauce
- 1/2 cup mirin
- 4 tablespoons brown sugar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon ginger, minced
- 1 garlic clove, minced
- A couple of dashes of fish sauce (optional)
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
- Heat oil in a large skillet.
- Sauté chicken over medium-high heat until browned and cooked through.
- Remove the chicken from the pan and set aside.
- In the same pan, add soy sauce, mirin, brown sugar, sesame oil, ginger, garlic, and fish sauce.
- Bring to a boil, then reduce heat and simmer for 2–3 minutes.
- Whisk cornstarch and water together to form a slurry.
- Slowly add the slurry to the sauce, whisking continuously until it reaches desired thickness.
- Add the chicken back to the pan and toss to coat. Serve immediately.
Notes
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