Chicken Teriyaki

Chicken Teriyaki – Pan seared chicken served over a bed of white rice topped with homemade teriyaki sauce and a sprinkle of green onions. Yum! This recipe makes for a super easy and delicious weeknight dinner.

Ingredients you need to make my Easy Teriyaki Chicken:

• Chicken Thighs – boneless, skinless
• Canola Oil – You can also use vegetable oil, avocado oil or olive oil.
• Salt – I always use sea salt but you can use whatever salt you have on hand.
• Black Pepper – Ground or freshly cracked black pepper.
• Garlic Powder – Don’t use garlic salt or you may have a salty end result.
• Cornstarch
• Green Onions – Optional topping.
• Water – This goes into making the Teriyaki sauce.
• Soy Sauce – You may use low sodium or regular sodium sauce.
• Cornstarch – This is a thickening agent that gives the sauce a nice glaze.
• Garlic Clove – If you don’t have fresh garlic, use 1/2 tsp garlic powder instead.
• Fresh Ginger – You can also use ground ginger, use 1/4 tsp in substitution.
• Brown Sugar – Light or dark brown both work great.
• Honey
• Sesame Oil
• Rice Vinegar – You can use white wine vinegar in substitution.

Tools to have on hand:

• Skillet – Nonstick skillet to cook your chicken in.
• Cooking Spoon – To stir your sauce and chicken.
• Measuring Cups and Spoons – For properly measuring your ingredients.
• Knife – To chop the chicken and green onions.
• Cutting Board – To chop chicken and green onions.
• Mixing Bowl – For mixing the sauce and tossing chicken in cornstarch/seasonings.

How to make homemade Chicken Teriyaki from scratch:

For the Sauce:

Combine cornstarch and water in a small bowl.

In a medium saucepan, add all the teriyaki sauce ingredients along with the cornstarch/water mixture. Stirring frequently, bring sauce to a simmer. Cook until sauce thickens about 5-7 minutes. Sauce will be dark brown.

Once sauce has thickened up, remove from heat immediately. Cover to keep warm.

For the chicken:

Pat chicken dry and season with salt, garlic powder and pepper on all sides.

Place the cornstarch in a bowl with the chicken and toss until chicken is fully coated.

In a skillet or wok over high heat, add oil. Once the oil is hot, carefully add the chicken. Stir fry the chicken for about 8-10 minutes until the chicken is fully cooked and chicken pieces are golden. Add the teriyaki sauce to the chicken and toss to combine. Cook for 1 more minute and then remove from heat.

Serve teriyaki chicken over white rice and top with chopped green onion. Enjoy!

If you enjoyed this recipe, here are a few more recipes I think you’ll love:

• Crispy Sweet and Spicy Asian Chicken – Just like takeout! Crispy pan fried chicken tossed in a sweet and spicy Asian style glaze.
• Garlic Ginger Chicken – Flavor packed Chinese takeout style chicken recipe made with fresh ginger and garlic in a soy sesame caramelized sauce.
• Teriyaki Chicken Skewers – The most delicious marinated teriyaki chicken grilled to perfection and finished with a delicious teriyaki sauce.
• Sweet & Sour Chicken– Takeout style Chinese chicken recipe made with crispy chicken and caramelized onions in a delicious sweet and sour sauce.