Name: Quick Teriyaki Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 2 lbs chicken thighs, cut into chunks; ½ cup soy sauce; ¼ cup mirin; 3 tablespoons brown sugar; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 green onions, thinly sliced; Cooked white rice, for serving (about 3 cups cooked)

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Introduction

Quick Teriyaki Chicken offers a delightful balance of sweet and salty flavors with a glossy, thick sauce that coats juicy pieces of chicken. This easy recipe is perfect for a weeknight dinner when you want something flavorful and satisfying in under 30 minutes.

A close-up view of many cooked chicken pieces with a shiny, dark brown glaze and small bits of green onion scattered on top, along with white sesame seeds sprinkled across the dish. The chicken chunks vary in size and show a slightly crispy texture with a rich, glossy coating. The food is served on a white plate with a smooth, light blue pattern visible on its surface. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs chicken thighs
1/4 cup soy sauce
1/4 cup mirin
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 green onions, sliced
Cooked rice, for serving

Instructions

Step 1: Cut the chicken thighs into bite-sized chunks, setting them aside while you prepare the sauce.
Step 2: In a bowl, mix together soy sauce, mirin, brown sugar, minced garlic, and grated ginger until the sugar dissolves.
Step 3: Heat a skillet over medium-high heat and cook the chicken pieces until they are golden brown on all sides, about 6-8 minutes.
Step 4: Pour the prepared sauce over the chicken, reduce the heat to medium, and let it simmer, stirring occasionally, until the sauce thickens and coats the chicken, about 5-7 minutes.
Step 5: Remove from heat, sprinkle with sliced green onions, and serve the teriyaki chicken over hot, steamed rice.

Tips & Variations

For a thicker sauce, mix 1 teaspoon of cornstarch with 2 teaspoons of water and stir into the sauce during the last few minutes of cooking.
Swap chicken thighs for chicken breasts if you prefer leaner meat, but watch the cooking time to keep it juicy.
Add steamed or stir-fried vegetables like broccoli or snap peas for a complete meal.

Storage

Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or microwave until heated through, adding a splash of water if needed to loosen the sauce.

How to Serve

A close-up of many small pieces of cooked chicken that are golden brown with some darker charred spots. The chicken pieces are coated in a glossy, slightly sticky sauce and mixed with small chopped green herbs, likely spring onions, scattered evenly. Small white sesame seeds are sprinkled across the chicken, adding texture. The chicken is served on a white plate with a blue pattern, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for this teriyaki recipe?

Yes, this teriyaki sauce works well with beef, pork, or tofu. Adjust cooking times accordingly to ensure your protein is cooked through.

Is mirin essential for the sauce?

Mirin adds a mild sweetness and depth to the sauce, but if unavailable, you can substitute with a mixture of sake and sugar or extra brown sugar with a splash of water.