Easy Chicken Teriyaki Recipe For Dinner

Name: Easy Chicken Teriyaki Recipe For Dinner
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 1/2 cup low-sodium soy sauce; 1/4 cup water; 3 tbsp brown sugar; 2 tbsp honey; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 tbsp cornstarch; 2 tbsp cold water; 1 tbsp vegetable oil; Sesame seeds for garnish; Sliced green onions for garnish

Oh man, the first time I tried to make this Easy Chicken Teriyaki Recipe For Dinner, it was a straight-up disaster. I was trying to impress my now-husband on maybe our fourth date, and I was so nervous. I thought soy sauce and ketchup was a legit teriyaki sauce. The chicken came out this weird, gloopy, orange mess. He ate it, God bless him, but we ordered a pizza afterwards. Now, after like a hundred tries, it’s our favorite comfort food and I finally got it right.

Recipe Card

Recipe Title	Easy Chicken Teriyaki Recipe For Dinner
Servings	4
Prep Time	10 minutes
Cooking Time	20 minutes
Calories	approx. 425

Ingredients

1.5 lbs boneless, skinless chicken thighs
1/2 cup low-sodium soy sauce
1/4 cup water
3 tbsp brown sugar
2 tbsp honey
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp cornstarch
2 tbsp cold water
1 tbsp vegetable oil
Sesame seeds and sliced green onions for garnish

Using chicken thighs is my biggest tip. I used breasts once and they dried out so fast, it was like eating sweet jerky. And low-sodium soy sauce is key unless you want a salt bomb. I learned that the hard way, too. My face was all puffy the next morning!

Directions

In a bowl, whisk together the soy sauce, 1/4 cup water, brown sugar, honey, garlic, and ginger.
In a separate small bowl, make a slurry by mixing the cornstarch with the 2 tbsp of cold water.
Cut the chicken thighs into 1-inch chunks and pat them dry with a paper towel.
Heat the oil in a large skillet or wok over medium-high heat.
Add the chicken and cook for 5-7 minutes, until browned and cooked through.
Pour the soy sauce mixture into the skillet and bring to a simmer.
Stir in the cornstarch slurry and cook for another 2-3 minutes, stirring constantly, until the sauce thickens.
Remove from heat, garnish with sesame seeds and green onions, and serve over rice.

The step where you add the cornstarch slurry is where I’ve messed up the most. One time I got cocky and just tossed the dry cornstarch right into the hot pan. Big mistake. It immediately turned into these weird, chalky little lumps that would NOT dissolve. We had teriyaki chicken with weird white polka dots. Always make the slurry first!

This Easy Chicken Teriyaki Recipe For Dinner is my go-to for a crazy Tuesday night. It’s become such a family favorite that my kid actually asks for it, which is a miracle. I love that it’s basically a one-pot meal if you serve it with some microwaved frozen broccoli. The leftovers are maybe even better the next day, the flavors really soak in.

I’ve definitely had my share of fails beyond the ketchup incident. One time I was multi-tasking and totally burned the garlic. The whole house smelled and the sauce had this nasty bitter taste. Another time I didn’t pat the chicken dry, so instead of getting a nice sear, it just steamed in its own juice. It looked so sad and pale. But you learn from every mistake!

What would I change next time? Honestly, not much. It’s perfect for a quick and easy dinner. Maybe I’d try adding a pinch of red pepper flakes for a little heat. My husband loves spicy food, so that might be a fun twist. But the basic recipe is just so reliable now.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
425	22g	18g	42g

The nutrition info isn’t too bad, right? I was surprised it wasn’t higher. I’ve made it healthier by using a sugar substitute like monk fruit instead of brown sugar, and it worked okay, just a little less glossy. For gluten-free folks, just make sure to use tamari instead of regular soy sauce. It tastes exactly the same.

Ingredient Swaps

Ingredient	Substitution
Chicken thighs	Chicken breasts or pork tenderloin
Brown Sugar	Maple syrup or white sugar
Soy Sauce	Coconut aminos or tamari
Fresh Ginger	1/4 tsp ground ginger

I’ve tried most of these swaps. Pork tenderloin is fantastic, it gets really tender. Using chicken breasts works if you’re super careful not to overcook them. Ground ginger is fine in a pinch, but the flavor isn’t as bright and zingy. I’d use fresh if you can, it makes a huge difference.

Tips

PAT YOUR CHICKEN DRY. I’m yelling because I’ve forgotten so many times. It’s the secret to getting that golden brown color instead of pale, steamed chicken.
Don’t crowd the pan. If you put too much chicken in at once, the temperature drops and it boils instead of sears. Cook in two batches if your pan is small.
Taste your sauce before you add the cornstarch. Want it sweeter? Add a touch more honey. More savory? A splash more soy sauce. This is your chance to make it perfect for you.

The crowding the pan tip I learned the hard way. I was in a huge rush one night and dumped all the chicken in my medium-sized skillet. It released so much water that it basically just boiled in its own juices for ten minutes. I ended up with rubbery, grey chicken and a ton of liquid I had to boil off. It took twice as long and the texture was all wrong. Now I’m patient and do two batches.

FAQ

Can I make this ahead of time?
Oh yeah, totally. This is a great meal prep recipe. Just cook it completely, let it cool, and store it in an airtight container in the fridge for up to 4 days. The sauce might thicken up a lot, so just add a tiny splash of water when you reheat it.

My sauce didn’t thicken! What did I do wrong?
Happens to me all the time if I’m distracted. Your slurry probably wasn’t mixed well enough, or the cornstarch was old. To fix it, just mix another tablespoon of cornstarch with a tablespoon of cold water in a separate bowl and stir it in. Bring it back to a simmer and it should thicken right up.

Is this recipe kid-friendly?
My super picky nephew loves it, so I’d say yes! It’s sweet and savory without being spicy. If your kids are weird about “green things” like mine, just skip the green onion garnish on their plates. I usually serve it with rice and some baby carrots or apple slices on the side.

That’s everything I know about making Easy Chicken Teriyaki Recipe For Dinner! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time.