This Teriyaki Chicken is a delightful and flavorful dish that combines tender chicken thighs or breasts with a savory-sweet sauce. Perfect for a weeknight dinner, this recipe is quick to prepare and pairs beautifully with steamed rice and a sprinkle of green onions. Whether you marinate the chicken for 15 minutes or overnight, the result is a delicious meal that the whole family will love.

Ingredients
- 1 ½ lbs boneless skinless chicken thighs or breasts, whole or cut into 1-inch cubes
- 1/4 cup low-sodium soy sauce
- 1/4 cup brown sugar (honey can be substituted)
- 1/4 cup water
- 1 tablespoon rice vinegar (apple cider vinegar can be substituted)
- 1 clove garlic, minced
- 1/2 teaspoon sesame oil (optional but adds great flavor)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1/4 teaspoon ground ginger
- 1 tablespoon olive oil
- Sliced green onions for serving
- Cooked rice for serving
Instructions
- Prepare the Chicken: Trim any visible fat from the chicken thighs or breasts. You can keep them whole and pound them thin or cut them into 1-inch cubes based on your preference.
- Make the Marinade: In a medium bowl, whisk together the soy sauce, brown sugar, water, rice vinegar, minced garlic, sesame oil, salt, pepper, and ground ginger. Transfer half of this mixture to a separate bowl to use as the sauce later.
- Marinate the Chicken: Add the chicken to the remaining marinade and turn to coat evenly. Cover and refrigerate for at least 15 minutes or up to 24 hours for maximum flavor.
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Remove the chicken from the marinade, wiping off as much excess marinade as possible to prevent burning. Cook the chicken for 4-6 minutes per side, or until it reaches an internal temperature of 165°F and is no longer pink inside. If the marinade in the pan starts to darken too much, add a little water to deglaze the pan, repeating as necessary.
- Thicken the Sauce: Add the reserved marinade to the skillet with the chicken. Cook for about 30 seconds to one minute until the mixture thickens slightly. Be careful not to cook it at too high a temperature, as this can cause the sauce to burn. It should become bubbly but not overly thick.
- Finish and Serve: Taste and adjust seasoning with salt and pepper if needed. If the chicken was left whole, slice it on a cutting board. Serve the chicken over cooked rice and garnish with sliced green onions. Store any leftovers in an airtight container.
Tips
- Marinating Time: While 15 minutes is sufficient for marinating, allowing the chicken to marinate for several hours or overnight will enhance the flavor.
- Vegetable Additions: Consider adding steamed broccoli, snap peas, or bell peppers for a more complete meal.
- Thickening the Sauce: If the sauce doesn’t thicken to your liking, you can mix a small amount of cornstarch with water and add it to the pan, stirring until the sauce reaches the desired consistency.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Enjoy your delicious and easy-to-make Teriyaki Chicken!
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