Easy Teriyaki Chicken Recipe for Quick Weeknight Dinners

Teriyaki chicken cooks in a skillet and gets coated with a soy-based glaze.

Ingredients

Measure the ingredients below before you begin. Optional additions are marked in the list.

• 4 boneless, skinless chicken breasts (or thighs)
• 2 tablespoons olive oil
• Salt, to taste
• Pepper, to taste
• 1/2 cup soy sauce (low-sodium is best)
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
• 2 cloves garlic, chopped
• 1 tablespoon cornstarch (optional, for thicker sauce)
• 1 tablespoon water (if using cornstarch)
• Sesame seeds, for garnish (optional)
• Chopped green onions, for garnish (optional)

How to make it

1. Prepare the Chicken: Season the boneless, skinless chicken breasts (or thighs) with salt and pepper on both sides.

2. Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken and cook for about 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown on the outside. Remove the chicken from the skillet and set aside.

3. Make the Teriyaki Sauce: In the same skillet, add the 1/2 cup soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 1 tablespoon grated fresh ginger, and 2 chopped garlic cloves. Stir to combine and bring to a simmer over medium heat. Let the sauce simmer for 3-4 minutes to thicken slightly. If you prefer a thicker sauce, mix the 1 tablespoon cornstarch and 1 tablespoon water together in a small bowl, then stir it into the sauce. Continue to simmer for an additional 1-2 minutes until the sauce thickens.

4. Coat the Chicken: Return the cooked chicken to the skillet with the sauce. Spoon the sauce over the chicken, ensuring it is evenly coated. Let the chicken simmer in the sauce for 2-3 minutes, allowing the flavors to meld together.

5. Serve: Remove from heat and transfer the chicken to plates. Drizzle with any remaining sauce from the pan. Garnish with sesame seeds and chopped green onions if desired.

Tips and serving

Cook the thickest chicken piece to 165°F (74°C) before serving with the remaining sauce.

For more ideas, try Easy Crock Pot Teriyaki Chicken Recipe for Weeknights or Easy Baked Teriyaki Salmon with Sweet and Savory Glaze.