Quick Chicken Teriyaki Recipe 20 Minutes Easy Homemade Dinner Idea

Let me tell you, the aroma of sizzling chicken glazed in glossy teriyaki sauce is the kind of thing that grabs your attention the moment it hits the pan. That first time I whipped up this quick chicken teriyaki recipe, I was knee-high to a grasshopper in my mom’s kitchen, watching her work magic with simple ingredients. Honestly, it was one of those rare moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special. The kind of dish that feels like a warm hug after a long day.

I stumbled on this recipe during a hectic weeknight, trying to recreate the teriyaki flavors I loved from takeout but with a homemade touch. The flavors hit just right — sweet, savory, and perfectly balanced with a subtle tang. My family couldn’t stop sneaking bites off the pan while I was plating. Let’s face it, when dinner disappears before it even reaches the table, you know you’ve nailed something good.

This quick chicken teriyaki is dangerously easy and packs pure, nostalgic comfort that brightens up any weeknight dinner. Whether you’re looking for a fast meal that doesn’t skimp on flavor or a perfect dish for your next potluck, this recipe fits the bill. I’ve tested it more times than I can count (in the name of research, of course), and it’s become a staple for family gatherings and casual weeknight dinners alike. You’re going to want to bookmark this one for those busy nights when you crave something homemade but need it fast.

Why You’ll Love This Quick Chicken Teriyaki Recipe

From my years of kitchen adventures and after countless trials, this quick chicken teriyaki recipe stands out because it’s genuinely fuss-free without compromising on flavor. Here’s why it’s a winner in my cookbooks and hopefully yours too:

• Quick & Easy: Ready in under 20 minutes, perfect for hectic weeknights or last-minute dinner plans.
• Simple Ingredients: No need for a special grocery run — most of these are pantry staples or easy to find.
• Perfect for Any Occasion: Whether it’s a cozy dinner or a casual get-together, this dish impresses every time.
• Crowd-Pleaser: Kids and adults alike rave about the tender chicken and that luscious teriyaki glaze.
• Unbelievably Delicious: The balance of sweet, salty, and umami flavors gives you that crave-worthy comfort food feeling.

This isn’t just another teriyaki recipe. What makes it unique is the way the sauce is cooked down just right — not too sticky, not too watery — giving you that perfect sheen that clings to every bite of chicken. Plus, I toss in a little fresh ginger and garlic to punch up the flavor, making it taste like you spent hours slaving away, when in reality, it’s a 20-minute wonder. The sauce is silky, balanced, and addictive — the kind of dish that makes you close your eyes after the first bite.

It’s comfort food made smarter: quick, fresh, and homemade but with all the soul-soothing satisfaction you want from your favorite takeout. Perfect for impressing guests without the stress or turning a simple meal into something memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that deliver bold flavor and satisfying texture without any fuss. You probably have most of these in your pantry already!

• Chicken: 1 lb (450 g) boneless, skinless chicken thighs (preferred for juiciness) or breasts, cut into bite-sized pieces.
• Vegetable Oil: 1 tablespoon for cooking (can swap with avocado or canola oil).
• Soy Sauce: 1/4 cup (60 ml) low-sodium soy sauce (I like Kikkoman for consistent flavor).
• Mirin: 2 tablespoons (sweet rice wine) for that authentic teriyaki touch — if unavailable, dry sherry or a splash of honey with water works.
• Sake: 2 tablespoons (optional but recommended for depth of flavor; can substitute with water).
• Brown Sugar: 2 tablespoons packed (adds sweetness and caramelization).
• Garlic: 2 cloves, minced (fresh is best for aromatic punch).
• Fresh Ginger: 1 teaspoon, grated (brightens up the sauce).
• Cornstarch: 1 teaspoon mixed with 1 tablespoon water to thicken the sauce.
• Green Onions: 2 stalks, thinly sliced for garnish (adds freshness).
• Sesame Seeds: 1 teaspoon toasted for garnish (optional, but adds lovely nuttiness).

Tip: Feel free to swap chicken thighs for breasts if you prefer leaner meat, but thighs tend to stay juicier and absorb the sauce better. Also, if you’re avoiding gluten, opt for tamari instead of soy sauce.

Equipment Needed

• Non-stick skillet or large frying pan: Essential for even cooking and easy cleanup. I personally prefer a heavy-bottomed skillet for better heat distribution.
• Mixing bowls: For marinating chicken and mixing sauce ingredients.
• Measuring cups and spoons: To get those flavors balanced just right.
• Whisk or fork: Handy for blending the sauce smoothly.
• Spatula or tongs: For stirring and flipping chicken pieces without breaking them.

If you don’t have cornstarch, arrowroot powder or potato starch can be used to thicken the sauce. For budget-friendly cooking, a simple non-stick skillet works wonders and requires less oil.

Preparation Method

1. Prep the chicken: Rinse and pat dry 1 lb (450 g) of boneless, skinless chicken thighs or breasts. Cut into bite-sized pieces, about 1 to 1.5 inches (2.5–3.8 cm). Set aside. (5 minutes)
2. Mix the sauce: In a small bowl, whisk together 1/4 cup (60 ml) low-sodium soy sauce, 2 tablespoons mirin, 2 tablespoons sake (or water), 2 tablespoons packed brown sugar, 2 minced garlic cloves, and 1 teaspoon freshly grated ginger. Stir until sugar dissolves. (3 minutes)
3. Heat the pan: Place a non-stick skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. Wait until shimmering but not smoking. (2 minutes)
4. Cook the chicken: Add chicken pieces in a single layer; avoid overcrowding. Let them sear undisturbed for about 3 minutes until golden on one side, then flip and cook for another 3 minutes, stirring occasionally to ensure even cooking. Chicken should reach an internal temperature of 165°F (74°C). (6 minutes)
5. Add the sauce: Pour the prepared teriyaki sauce over the chicken in the pan. Stir well to coat every piece. (1 minute)
6. Thicken the sauce: Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Pour it into the pan and stir constantly for 1-2 minutes until the sauce thickens to a glossy glaze that clings to the chicken. (2 minutes)
7. Final touch: Remove the pan from heat. Sprinkle with sliced green onions and toasted sesame seeds for that extra pop of freshness and texture. (1 minute)

Pro tip: If your sauce is too thick, add a splash of water to loosen it slightly. If too thin, let it simmer a bit longer, but watch carefully to avoid burning. The sauce should be shiny and coat the chicken evenly without pooling at the bottom.

Cooking Tips & Techniques

Honestly, quick chicken teriyaki is straightforward, but a few tricks make a big difference. First, using chicken thighs is a game-changer — they stay juicy and soak up the sauce better than breasts. You know what? I used to overcook chicken all the time, ending up with dry bits. Now, I keep the heat medium-high and avoid crowding the pan, so the chicken sears nicely instead of steaming.

When making the sauce, whisk the sugar in well to avoid graininess. Fresh ginger and garlic add a punch that you just can’t skip — dried versions won’t deliver the same zesty brightness. Also, adding the cornstarch slurry at the very end is key for that perfect glossy finish. I learned this the hard way after making the sauce too thick or too runny more times than I care to admit!

Timing is everything. While the chicken cooks, prep your garnishes so you can add them immediately — fresh green onions and sesame seeds really lift the dish visually and flavor-wise. Multitasking here saves time and keeps everything fresh.

Variations & Adaptations

• Vegetarian twist: Swap chicken for firm tofu or tempeh. Press and cube tofu, then pan-fry until golden before adding the teriyaki sauce.
• Spicy kick: Add a teaspoon of chili garlic sauce or a pinch of red pepper flakes to the sauce mixture for some heat.
• Gluten-free: Use tamari or coconut aminos in place of soy sauce for a gluten-free version with equally rich flavor.
• Slow cooker version: Toss all ingredients except the cornstarch slurry into a slow cooker on low for 3-4 hours. Finish by thickening the sauce in a skillet before serving.

One personal favorite variation is tossing in steamed broccoli or snap peas at the end for a pop of color and freshness, making it a one-pan meal. It’s the perfect way to sneak in veggies without extra fuss.

Serving & Storage Suggestions

This quick chicken teriyaki is best served hot right off the stove, over steamed white rice or fluffy jasmine rice for that classic combo. You can also pile it on top of noodles or alongside stir-fried veggies for a colorful plate. A side of pickled ginger or a crisp cucumber salad pairs beautifully to balance the richness.

Leftovers keep well in an airtight container in the fridge for up to 3 days. When reheating, do so gently in a skillet over medium heat or in the microwave with a splash of water to keep the chicken moist. The flavors meld over time, making it just as tasty the next day — sometimes even better!

If you want to freeze, portion the chicken and sauce separately from rice to avoid sogginess. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Nutritional Information & Benefits

Per serving (based on 4 servings): approximately 300 calories, 28g protein, 10g carbohydrates, and 12g fat.

This recipe is a great source of lean protein thanks to the chicken thighs and offers a balanced mix of carbs from the rice or sides you choose. Ginger and garlic provide natural antioxidants and anti-inflammatory benefits. Using low-sodium soy sauce keeps sodium levels reasonable, and the quick cooking method preserves nutrients.

For those watching carbs, you can serve this over cauliflower rice or spiralized veggies to keep it low-carb and gluten-free. Just watch the sugar in the sauce if you’re managing blood sugar levels.

Conclusion

Quick chicken teriyaki is one of those recipes that checks all the boxes: fast, flavorful, and family-approved. It’s the kind of meal you can whip up on a busy weeknight and still feel like you’ve created something special from scratch. I love how versatile it is — you can tweak the flavors, swap ingredients, or dress it up with sides, and it always shines.

Give it a try, and don’t be shy about making it your own. Maybe add your favorite veggies or spice it up a bit. I truly believe this recipe will become one of your go-to dinner ideas, just like it did for me and my family. If you try it out, drop a comment below — I’d love to hear how you made it yours!

Happy cooking and enjoy that delicious homemade teriyaki goodness!

FAQs About Quick Chicken Teriyaki

Can I use chicken breasts instead of thighs?

Yes, you can! Just be careful not to overcook them, as breasts can dry out faster. Cooking over medium-high heat and cutting into smaller pieces helps keep them juicy.

What can I substitute for mirin if I don’t have it?

Dry sherry or a mix of honey and water works well as a substitute. It adds sweetness and the slight acidity mirin provides.

How do I thicken the teriyaki sauce without cornstarch?

You can use arrowroot powder or potato starch as a thickener. Just mix with cold water before adding to the sauce.

Can I make this recipe gluten-free?

Absolutely! Use tamari or coconut aminos instead of soy sauce to keep it gluten-free without losing that savory flavor.

What sides pair well with quick chicken teriyaki?

Steamed rice, stir-fried veggies, or even simple noodles are fantastic. Pickled ginger or a fresh cucumber salad also complements the dish nicely.

Print