Easy Teriyaki Chicken
Easy Teriyaki Chicken is a classic dish that combines the tender juiciness of chicken with a rich, savory sauce. My super-simple teriyaki chicken recipe is perfect for anyone looking to whip-up a delicious family meal with minimal effort and simple ingredients. This is one of the best chicken breast recipes and sure to become your new favorite!
Why You’ll Love Easy Teriyaki Chicken
This yummy recipe is a versatile dish that can be made with either chicken breasts or boneless skinless chicken thighs, depending on your preference for white or dark meat. The homemade teriyaki sauce, made with pantry staples like low-sodium soy sauce and brown sugar, is both easy to prepare and so much healthier than the grocery store version. Plus, the minimal cooking time means your family will be able to enjoy dinner in a snap!
Why This Recipe Works
This recipe uses simple ingredients to create a flavorful dish that’s both satisfying and nutritious. The combination of soy sauce, brown sugar and fresh ginger creates a traditional teriyaki sauce that’s sweet, tangy, and savory.
Cooking easy chicken teriyaki in a large skillet over medium-high heat ensures that it becomes golden brown and deliciously juicy. Serve your teriyaki chicken over a bed of white or brown rice, garnished with green onions and sesame seeds, with a side of fresh steamed broccoli for a complete meal.
Ingredients
For the marinade:
- 1/4 teaspoon baking soda
- 1 Tablespoon soy sauce
- 2 Tablespoons cornstarch
- 2 pounds boneless skinless chicken breast or thighs, cut into bite-sized pieces
For the oil blend:
- 1 Tablespoon sesame oil
- 1 Tablespoon olive oil
For the Teriyaki Sauce:
- 2 teaspoons powdered ginger
- 2 teaspoons cornstarch
- 1 Tablespoon granulated garlic
- 1/4 cup low-sodium soy sauce
- 1/2 cup light brown sugar
- 1/2 cup water
For garnish/serving:
- 2 scallions, thinly sliced
- 2 teaspoons sesame seeds
- Jasmine or brown rice and broccoli for serving
Step-by-Step Instructions
Step One: Start by marinating the chicken breast. In a small bowl, combine baking soda, soy sauce, and cornstarch. Toss the chicken pieces in this mixture and set aside for 10-30 minutes.
Step Two: Prepare your oil blend by mixing sesame oil with olive oil in a separate bowl. This blend will be used to cook the chicken to golden perfection.
Step Three: For the savory homemade teriyaki sauce, whisk together ginger, garlic, cornstarch, soy sauce, brown sugar, and water in a bowl. Make sure the sugar is fully dissolved.
Step Four: Preheat a large skillet over medium-high heat. Add the oil blend, followed by the marinated chicken. Cook until the chicken pieces are golden brown, ensuring juicy meat.
Step Five: Once the chicken is cooked, pour the teriyaki sauce over it. Stir well and let it simmer until the sauce thickens and the chicken is well-coated.
Step Six: Garnish your teriyaki chicken with sliced green onions and sesame seeds. Serve it alongside jasmine or brown rice and steamed broccoli for a balanced meal.
Substitutions and Variations
Feel free to substitute chicken breasts with boneless chicken thighs for juicier meat. For those looking to reduce sodium intake, low-sodium soy sauce is a great option. If you’re out of fresh ginger, powdered ginger works as a fine substitute.
And if you’re in a pinch, bottled teriyaki sauce can save time, though homemade sauce is recommended for the best flavor. See my note below in the FAQ regarding using store-bought sauce if you’re going that route.
My Recipe Tips
- Sauce Thickness: Adjust the sauce’s thickness by altering the cornstarch and water ratios. More cornstarch will yield a thicker sauce.
- Marinating Time: Allowing the chicken to marinate enhances its flavor and tenderness.
- Serving Suggestions: This dish pairs beautifully with both white and brown rice. Consider adding steamed green beans for extra nutrition. I’ve also stir-fried bell pepper with the chicken for a different twist.
- Storage: Store easy teriyaki chicken leftovers in an airtight container in the refrigerator. They’ll taste even better the next day.
Frequently Asked Questions
Can I use store-bought teriyaki sauce in this recipe?
Yes, you can use commercial teriyaki sauce, but my home-made teriyaki sauce offers a fresher taste and customizable flavor that your entire family will love. Not to mention the store-bought stuff is thin and more like a marinade. You would still to add cornstarch to thicken it up. Also, the different brands of teriyaki sauce can vary in flavor and salt content, so I prefer to make my own teriyaki sauce.
How do I store easy teriyaki chicken leftovers?
Keep them in an airtight container in the fridge for up to 3-4 days for optimal freshness.
This easy teriyaki chicken recipe is the perfect solution for a quick and delicious dinner. With its blend of savory sauce, juicy chicken, and simple preparation, it’s sure to become a staple in your meal rotation.
More Easy Recipes
Easy Teriyaki Chicken
Ingredients
Chicken Marinade
- 1/4 teaspoon baking soda
- 1 Tablespoon soy sauce
- 2 Tablespoons cornstarch
- 2 pounds boneless skinless chicken breast cut into bite sized pieces
Oil Blend
- 1 Tablespoon sesame oil
- 1 Tablespoon vegetable oil
Sauce
- 2 teaspoons powdered ginger
- 2 teaspoons cornstarch
- 1 Tablespoon granulated garlic
- 1/4 cup soy sauce
- 1/2 cup light brown sugar lightly packed
- 1/2 cup water
Garnish
- 2 scallions thinly sliced
- 2 teaspoons sesame seeds
- Jasmine rice and broccoli for serving
Instructions
- Toss the baking soda, 1 tablespoon of soy sauce and 2 Tablespoons of cornstarch with the chicken pieces and set aside for 10-30 minutes to marinate.
- Blend the sesame oil and vegetable together and set aside for later use.
- Prepare the sauce by mixing the ginger, garlic, 2 teaspoons of cornstarch, soy sauce, brown sugar and water. Set aside.
- Preheat a large skillet over high heat and add the oil blend. Add the marinated chicken pieces and cook for 2 minutes. Flip the chicken and cook for 1 minute on the other side. You may have to do this in batches depending on the size of your skillet. Add more oil as needed.
- Once all of the chicken is seared and golden brown, add the sauce mixture to the pan. Bring everything to a boil, then reduce to a simmer and let cook for 3-5 minutes, stirring frequently. The chicken will register 165 ℉ on a thermometer.
- Garnish with scallions and sesame seeds and serve with broccoli and jasmine rice.
