If you’re anything like me, your weeknights can feel like a relay race between work, errands, and remembering to drink water. That’s where this Teriyaki Chicken steps in. It’s one of those simple chicken recipes that doesn’t ask for much—just a few pantry staples, a skillet, and a little bit of your attention. The sauce? Sticky, savory, with just enough sweetness to make your taste buds perk up. I’ve made this more times than I can count, sometimes doubling the sauce just so I can drizzle it over rice the next day. And hey, if you’re chasing simple healthy chicken recipes or just need a new go-to in your chicken food recipes rotation, this is a winner. We’re keeping it fuss-free. No long prep, no fancy gear. Just a recipe simple enough to toss together when your brain’s running on low battery. It’s a simple recipe that works—every time.

1) Key Takeaways
2) Easy Teriyaki Chicken Recipe
3) Ingredients for Teriyaki Chicken
4) How to Make Teriyaki Chicken
5) Tips for Making Teriyaki Chicken
6) Making Teriyaki Chicken Ahead of Time
7) Storing Leftover Teriyaki Chicken
8) Try these Main Course Recipes next!
9) Teriyaki Chicken Recipe
10) Nutrition

1) Key Takeaways

Teriyaki chicken uses basic pantry ingredients and comes together quickly
Sticky, sweet and savory sauce is the star of this dish
Great for weeknights, meal prep, and leftovers
You only need one pan and one bowl

2) Easy Teriyaki Chicken Recipe

Let’s talk about weeknight dinners. I don’t know about you, but by the time 6 PM rolls around, I’m rarely in the mood to juggle ten ingredients or clean up a pile of dishes. That’s why I love this recipe. It’s one of those simple chicken recipes you keep in your back pocket, the kind that takes less time than scrolling through takeout apps but still hits every craving.

When I first tried this dish, I was skeptical. Can something this fast really taste that good? Turns out, yes. The simple healthy chicken recipes like this one are usually the ones that stick with me. It’s comforting, filling, and won’t send you into a food coma.

This isn’t one of those recipes where you need to marinate for hours or pull out your dusty wok. Just a quick pan-sear and a glossy sauce that turns ordinary chicken into something worth talking about. It’s quick, honest food. Like you’d expect from a friend who cooks with both love and a slight impatience for unnecessary steps.

3) Ingredients for Teriyaki Chicken

Chicken Thighs: Boneless and skinless, these stay juicy through the whole process. You don’t need to fuss with trimming much either, which I appreciate on a busy evening.

Oil: Any neutral oil works here. I usually grab canola or vegetable oil. You just want enough to coat the pan and keep things from sticking.

Soy Sauce: This gives us the salty backbone of the dish. I use regular soy sauce, but low sodium works too if you’re watching that.

Mirin: A lightly sweet rice wine that rounds out the flavor of the sauce. If you don’t have it, a splash of white wine with sugar can pinch-hit.

Sake or Water: Sake brings more depth, but water does fine. Use what you’ve got—this is a recipe simple enough to be flexible.

Sugar: Just enough to give the sauce that glossy, sticky texture we love. The balance of sweet and salty is key here.

Green Onions & Sesame Seeds (Optional): These are just for garnish, but they do add a little something. A fresh crunch, a bit of color, and that nutty bite from the sesame seeds.

4) How to Make Teriyaki Chicken

Step 1: In a small bowl, mix the soy sauce, mirin, sake or water, and sugar. I usually do this while the pan’s heating up. No need to overthink it—just stir until the sugar mostly dissolves.

Step 2: Warm the oil in a non-stick skillet over medium heat. I wait until it gets that shimmering look, which tells me it’s hot enough for a good sear.

Step 3: Add the chicken. Lay it flat and don’t touch it too much. Let it brown nicely. Flip after 5 or 6 minutes and do the same on the other side.

Step 4: Pour the sauce right into the pan. The sound is my favorite part—it sizzles like applause. Let it bubble away, turning the chicken now and then until the sauce thickens and clings.

Step 5: Slice the chicken if you like or serve it whole. Spoon that beautiful glaze over the top and sprinkle on some green onions or sesame seeds if you’re feeling fancy.

Step 6: Plate it up with steamed rice or greens. That sauce wants something to soak into, and rice does the job perfectly.

5) Tips for Making Teriyaki Chicken

If you want the chicken to really shine, give it space in the pan. Crowding makes it steam instead of brown, and we’re going for golden here, not gray. I often cook in two batches if I’m doubling the recipe.

Use thighs if you can. Breasts work too, but they dry out faster. Thighs have more flavor and stay tender longer. If you’ve got picky eaters, slice before serving to make it easier on them—and yourself.

When the sauce starts to bubble thick, don’t wander off. It’ll go from perfect to burnt fast. Stir and turn your chicken a few times to get every bit coated. These chicken food recipes rely on timing more than perfection, so keep an eye out and trust your instincts.

6) Making Teriyaki Chicken Ahead of Time

This is one of those simple recipes that plays nice with your schedule. I often make a double batch and stash half in the fridge. It holds up for a few days and the flavor deepens as it sits.

If you’re cooking ahead, stop just before the sauce gets too thick. Let it cool, then store. When you reheat, add a splash of water or soy sauce to loosen it up again. It won’t taste like leftovers—it’ll taste like you planned ahead, which technically you did.

I pack it for lunch with some steamed broccoli and rice. Quick to reheat, easy to carry, and still delicious by day three. That’s a win in my book.

7) Storing Leftover Teriyaki Chicken

Once cool, pop your leftovers in an airtight container. They’ll keep for up to four days in the fridge. Just don’t forget about them—I’ve done that before and it’s a waste of good chicken.

Microwave works fine to reheat. I usually add a spoonful of water and cover it to avoid drying things out. It’s not the crispy skillet-fresh version, but it still hits all the right notes.

You can freeze it too, but I’d skip the garnish. Thaw in the fridge overnight and reheat gently. It’s nice to find dinner already made when you’re too tired to think, which let’s be honest, happens more than we admit.

8) Try these Main Course Recipes next!

9) Teriyaki Chicken Recipe