If you need a fast dinner that still feels homemade, this quick teriyaki chicken is a weeknight win. It is savory, lightly sweet, and ready to serve with rice or vegetables in very little time.
Quick Teriyaki Chicken
Equipment
- 1 Large Skillet
- 2 Small bowl
- 1 Whisk
Ingredients
- 2 pounds boneless, skinless chicken thighs or chicken breasts
- 1 tablespoon oil
- 0.5 cup low-sodium soy sauce
- 0.25 cup honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds optional
- 2 green onions sliced, optional
Instructions
- In a small bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, garlic, and ginger. In another small bowl, stir the cornstarch and water until smooth.
- Warm the oil in a large skillet over medium heat. Add the chicken and cook until browned on both sides and nearly cooked through.
- Pour the sauce into the skillet and bring it to a gentle simmer. Stir in the cornstarch mixture and cook for a few minutes until the sauce thickens and coats the chicken.
- Turn off the heat, let the chicken rest for a minute, then sprinkle with sesame seeds and green onions if you like. Serve warm.
Notes
Why You’ll Love This Quick Teriyaki Chicken
This is the kind of recipe I reach for when the evening feels full and dinner needs to happen fast. The sauce comes together quickly, the chicken cooks in one pan, and the flavor tastes comforting without requiring a long ingredient list.
You will also love how flexible it is. Serve it over rice, tuck it into bowls, or pair it with simple vegetables for an easy meal that feels balanced and satisfying.
Quick Teriyaki Chicken Ingredients & Substitutions
- 2 pounds boneless, skinless chicken thighs or chicken breasts
- 1 tablespoon oil
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds, optional
- 2 green onions, sliced, optional
If you want to swap the chicken, boneless turkey pieces can work well too. For a slightly less sweet sauce, reduce the brown sugar a little. If you need to thicken the sauce more, mix an extra teaspoon of cornstarch with a splash of water and stir it in near the end.
Step-by-Step Instructions to Make Quick Teriyaki Chicken
Step 1: Mix the sauce
In a small bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, garlic, and ginger. In another small bowl, stir the cornstarch and water until smooth.
Step 2: Cook the chicken
Warm the oil in a large skillet over medium heat. Add the chicken and cook until browned on both sides and nearly cooked through.
Step 3: Add the sauce
Pour the sauce into the skillet and bring it to a gentle simmer. Stir in the cornstarch mixture and cook for a few minutes until the sauce thickens and coats the chicken.
Step 4: Finish and serve
Turn off the heat, let the chicken rest for a minute, then sprinkle with sesame seeds and green onions if you like. Serve warm.
Tips for Success
Cut the chicken into even pieces so it cooks at the same rate. If your skillet is crowded, cook the chicken in batches for better browning. Also, keep the heat at a gentle simmer once the sauce goes in, because a hard boil can make the glaze tighten too quickly.
If you are serving this with rice, start the rice first so everything finishes together. That little bit of timing makes dinner feel so much easier.
Variations of Quick Teriyaki Chicken
You can add broccoli, bell peppers, snap peas, or carrots to the skillet for a one-pan meal. For extra warmth, add a pinch of red pepper flakes. If you prefer a citrus note, a squeeze of orange juice in the sauce gives it a brighter finish.
You can also turn this into teriyaki bowls with rice, cucumber, avocado, and steamed vegetables. It is an easy way to make the same recipe feel fresh again.
Serving Suggestions: What to Pair with Quick Teriyaki Chicken
This chicken tastes wonderful over steamed jasmine rice, brown rice, or noodles. It also pairs nicely with roasted broccoli, sautéed green beans, or a simple cucumber salad.
For a fuller spread, add edamame, shredded carrots, or a crisp slaw on the side. The sweet savory sauce ties everything together beautifully.
Storage & Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the chicken and sauce together for up to 2 months.
To reheat, warm gently in a skillet over medium-low heat with a splash of water to loosen the sauce. You can also microwave it in short bursts, stirring between each one, until heated through.
Memories Made Around the Table
Some of my favorite meals are the ones that come together without much fuss and still bring everyone to the table quickly. A recipe like this often becomes a regular because it is dependable, comforting, and easy to make on repeat.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well. Just watch the cooking time closely so they stay juicy and do not overcook.
How do I make the sauce thicker?
If you want a thicker glaze, simmer the sauce a little longer or add a small extra slurry of cornstarch and water.
Can I make this recipe ahead of time?
Yes, you can cook the chicken and sauce ahead, then reheat it when you are ready to serve. It holds up nicely for meal prep.
What vegetables go best with this dish?
Broccoli, carrots, snap peas, bell peppers, and green beans all pair well with the sweet savory flavor.
Final Thoughts
This quick teriyaki chicken is the kind of recipe that makes busy nights feel a little more manageable. It is simple, flavorful, and easy to serve in all kinds of ways, which is exactly what a good weeknight dinner should be.