Delicious Easy Teriyaki Chicken in Just 20 Minutes! This recipe makes a quick, saucy chicken dish using common pantry items. It works because high heat and a simple sauce lock in flavor and color. Make it on busy weeknights for family dinners or quick lunches. Try it alongside a simple vegetable bake for a full meal and easy weeknight planning with a zucchini bake recipe.
Why You’ll Love This Recipe
The dish balances sweet and savory flavors with a glossy, sticky sauce and tender chicken bites. The fast sear and quick simmer keep the chicken juicy while reducing the sauce to the right thickness.
The method uses one pan and basic steps that deliver consistent results for beginners. The technique gives steady browning and a rich sauce without complicated steps.
For related quick meals, try a simple breakfast muffin or another fast chicken bake for meal planning. See a quick breakfast option at homemade McGriddle muffins.
Ingredients You’ll Need
These are the basics you need for the sauce and chicken. Use fresh chicken and common pantry items for the best result.
- Chicken thighs or breasts: Boneless pieces work best for quick cooking and even slices.
- Soy sauce: Provides savory depth and forms the sauce base.
- Brown sugar: Adds sweetness and helps the sauce caramelize.
- Rice vinegar: Gives brightness and balances the sweet flavors.
- Garlic: Fresh minced garlic adds sharp, aromatic flavor.
- Ginger: Fresh or ground ginger adds warm, spicy notes.
- Cornstarch: Thickens the sauce for a glossy finish.
- Sesame oil: Adds a toasty finishing flavor.
- Green onions: For garnish and fresh bite on top.
- Sesame seeds: Optional for texture and visual appeal.
Measurements are listed in the recipe card below for precise amounts.
How to Make This Delicious Easy Teriyaki Chicken in Just 20 Minutes!
Start with a quick and confident prep to keep the cook time under twenty minutes. The recipe uses simple steps to sear, make sauce, and finish the dish.
- Prepare the chicken: Slice chicken into bite-size pieces and pat dry. Season lightly with salt and pepper for even flavor.
- Heat the pan: Warm a large skillet over medium-high heat and add oil. Sear chicken until browned on both sides, about three to four minutes per side.
- Mix the sauce: Whisk soy sauce, brown sugar, rice vinegar, garlic, ginger, and cornstarch in a bowl. Stir until smooth with no lumps.
- Add sauce and simmer: Pour sauce into the pan and stir with the chicken. Bring to a gentle boil and simmer until thick and glossy, about two to three minutes.
- Finish and serve: Remove from heat and drizzle sesame oil. Garnish with sliced green onions and sesame seeds before plating.
Tips for Success
Use these tips for steady results every time.
- Dry the chicken: Pat chicken dry so it browns quickly.
- Don’t overcrowd the pan: Cook in batches for even browning.
- Use medium-high heat: It sears the chicken and thickens the sauce fast.
- Mix cornstarch well: Avoid lumps for a smooth sauce.
- Taste and adjust: Add more sugar or vinegar to balance flavor.
Follow these tips to keep the texture and sauce consistent each time.
Equipment Needed
- Skillet or frying pan
- Mixing bowl
- Whisk or fork
- Cutting board
- Sharp knife
- Measuring spoons
- Measuring cups
Variations
- Spicy teriyaki: Add chili flakes or sriracha to the sauce for heat.
- Vegetarian option: Use tofu instead of chicken and pan-fry until crisp.
- Low-sodium: Use low-sodium soy sauce and reduce added salt.
- Honey glaze: Swap brown sugar for honey for a floral sweetness.
- Gluten-free: Use tamari instead of soy sauce for a gluten-free option.
Serving Suggestions
- Steamed rice: A classic and simple base for the saucy chicken.
- Stir-fried vegetables: Add broccoli and snap peas for color and fiber.
- Noodles: Toss with udon or rice noodles for a hearty bowl.
- Salad bowl: Serve over mixed greens for a lighter meal.
FAQs About This Recipe
This section answers common questions about storage, reheating, and swaps.
How long does cooked teriyaki chicken keep in the fridge?
Store chicken in an airtight container for three to four days. Cool it to room temperature before refrigerating to preserve texture. Label the container with the date to track freshness.
What is the best way to reheat this dish without drying it out?
Reheat gently in a skillet over low heat with a splash of water or broth. Stir often to redistribute the sauce. Microwave in short intervals, stirring between cycles for even heat.
Can I prep the sauce or chicken ahead of time?
Yes. Marinate the chicken in the sauce for up to 24 hours. Store the marinade separately and add cornstarch right before cooking for best texture and freshness.
What are good substitutions for soy sauce?
Use tamari for gluten-free needs or coconut aminos for a milder, soy-free option. Taste and adjust sugar or vinegar when using substitutions to maintain balance.
Is this recipe suitable for beginner cooks?
Yes. The steps are simple and repeatable. Basic knife skills and stove control produce reliable results for new cooks.
Conclusion
For a comparison and more quick teriyaki ideas, see 20-Minute Teriyaki Chicken | Gimme Some Oven for another clear method. For a different quick teriyaki take and tips, visit 20 Minute Teriyaki Chicken Recipe – Little Spice Jar.
Easy Teriyaki Chicken
Ingredients
Method
- Slice chicken into bite-size pieces and pat dry. Season lightly with salt and pepper.
- Heat a large skillet over medium-high heat and add oil.
- Sear chicken until browned on both sides, about 3-4 minutes per side.
- In a bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, ginger, and cornstarch until smooth.
- Pour sauce into the pan and stir with the chicken. Bring to a gentle boil and simmer until thick and glossy, about 2-3 minutes.
- Remove from heat and drizzle with sesame oil. Garnish with green onions and sesame seeds before serving.
