Best Teriyaki Chicken Recipe (Irresistible, 30 Min)

Tender chicken thighs coated in a glossy homemade teriyaki sauce, made in one skillet in about 30 minutes with no marinating required.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 scaleable

Course: Main Dish

Cuisine: Japanese-Inspired

Calories: 310

For the Chicken
1.5 | lbs | boneless skinless chicken thighs, cubed | breast works too, watch cook time
1 | tbsp | vegetable oil |
| | salt and black pepper | to taste
For the Teriyaki Sauce
1/2 | cup | low-sodium soy sauce | GF tamari as substitute
3 | tbsp | brown sugar packed |
2 | tbsp | mirin | rice vinegar + 1 tsp sugar as substitute
3 | cloves | garlic minced |
1 | tbsp | fresh ginger grated |
1 | tbsp | cornstarch | mixed with 2 tbsp water
1/4 | tsp | red pepper flakes | optional
For Serving
3 | cups | cooked white or brown rice |
2 | whole | green onions sliced |
1 | tbsp | toasted sesame seeds |
| | steamed broccoli | optional

Cooking the Chicken
Season chicken with salt and pepper.
Heat oil, cook chicken 6 to 7 minutes until browned and no longer pink; confirm internal temp of 165°F (74°C).
Building the Sauce 3. Pour pre-mixed soy sauce, brown sugar, mirin, garlic, and ginger into the skillet. 4. Simmer 2 to 3 minutes, stirring occasionally. 5. Stir cornstarch slurry again, pour in, stir 1 to 2 minutes until glossy and thickened.
Serving 6. Serve over rice, garnished with green onions and sesame seeds.

If the sauce thickens too much before serving, loosen it with a small splash of water.

Contains soy and gluten; gluten-free tamari swap included in the post. Freezes well for up to 3 months, separate from rice.