Easy Teriyaki Chicken is a quick, flavorful dinner idea that combines tender chicken with a rich, homemade teriyaki sauce. Perfect for weeknight meals, this dish is a favorite for its balance of sweet and savory flavors. Pair it with rice or noodles for a complete, customizable meal. Whether you’re looking for a healthier alternative to takeout or a family-friendly recipe, this dish delivers on taste and simplicity.

Ingredients

For the Chicken:

2 chicken breasts, cut into 1-inch pieces
½ teaspoon garlic powder
Pepper, to taste
3 tablespoons cornstarch
3 tablespoons olive oil, divided

Garnish (Optional):

Chopped scallions
Sesame seeds

For the Sauce:

¼ cup brown sugar, packed
1 teaspoon freshly grated ginger
2 cloves garlic, minced
3 tablespoons mirin (see note)
2 tablespoons soy sauce
1 teaspoon rice vinegar (or apple cider vinegar)
½ cup water
1 tablespoon cornstarch

Instructions

Prepare the Sauce:
In a small bowl, whisk together all the sauce ingredients until well combined. Set aside.
Season and Coat the Chicken:
Place the chicken pieces in a bowl. Add the garlic powder and a dash of pepper, stirring to coat evenly. Sprinkle in the cornstarch and toss until each piece is well coated.
Cook the Chicken:
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat.
- Add half the chicken pieces to the pan, ensuring they’re in a single layer. Cook for 4 minutes, then flip each piece using tongs. Cook for an additional 3–4 minutes until golden brown and fully cooked (internal temperature of 165°F). Transfer the cooked chicken to a plate.
- Repeat with the second batch, adding another tablespoon of olive oil if needed.
Combine Chicken with Sauce:
Return all the cooked chicken to the skillet. Pour the prepared sauce over the chicken, stirring to coat. Let the sauce bubble for 1–2 minutes until thickened.
Serve:
Serve hot over rice, garnished with chopped scallions and sesame seeds, if desired.

Why You’ll Love This Recipe

Quick and Easy: Perfect for busy weeknights with minimal prep and cook time.
Deliciously Versatile: Enjoy with rice, noodles, or steamed vegetables.
Healthier Than Takeout: Made with fresh ingredients and less oil.
Kid-Friendly: Sweet and savory flavors appeal to all ages.

Tips

Uniform Pieces: Cut chicken evenly for consistent cooking.
Hot Pan is Key: Ensure the skillet is properly heated to achieve a golden crust.
Thicker Sauce: Cook the sauce a little longer if you prefer a thicker consistency.
Adjust Sweetness: Reduce the brown sugar slightly if you prefer a less sweet sauce.

Variations and Substitutions

Protein Alternatives: Substitute chicken with tofu, shrimp, or beef.
Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce.
Vegetable Additions: Stir in broccoli, bell peppers, or snap peas for extra nutrition.
Different Sweeteners: Swap brown sugar with honey or maple syrup for a natural twist.

FAQs

Can I make this ahead of time?
Yes! Store cooked chicken and sauce separately in the fridge for up to 3 days. Reheat together before serving.

What can I use instead of mirin?
You can replace mirin with a mix of rice vinegar and a pinch of sugar.

Can I freeze leftovers?
Yes, freeze the cooked chicken and sauce in an airtight container for up to 2 months. Thaw in the fridge and reheat.

Is this recipe spicy?
No, but you can add red pepper flakes or sriracha to the sauce for a spicy kick.

Serving Suggestions

Over Rice: Serve with steamed jasmine or brown rice for a classic pairing.
With Noodles: Toss the chicken and sauce with cooked udon or soba noodles.
On Salad: Use as a protein topping for an Asian-inspired salad.
Family Meal: Pair with steamed broccoli or stir-fried veggies for a complete dinner.

Suggestions

Meal Prep: Double the recipe and store portions for quick lunches or dinners.
Party Appetizer: Serve on skewers for a crowd-pleasing appetizer.
Kid-Friendly Twist: Add pineapple chunks for a sweet teriyaki twist kids will love.