This Quick & Easy Teriyaki Chicken has been a family favorite in our home for years — the kind of weeknight dinner that disappears fast and makes the whole kitchen smell amazing. If you’ve ever loved the teriyaki chicken from Sarku at the mall, this recipe tastes just like it… maybe even better.
I love using boneless chicken thighs because they stay juicy, sear beautifully, and soak up all that salty‑sweet umami sauce. And the best part? No marinade required. You can have dinner on the table in about 30 minutes — just add rice and your favorite veggies.
This is one of those “I don’t know what to make” lifesavers you’ll come back to again and again.
Why You’ll Love This Teriyaki Chicken Recipe:
- Fast: Ready in about 30 minutes
- No marinating: Still packed with flavor
- Budget‑friendly: Chicken thighs + pantry staples
- Crowd‑pleaser: Kids and adults love it
- Perfect for meal prep: Reheats beautifully
Serving Suggestions
This teriyaki chicken is delicious with steamed broccoli, but my favorite way to serve it is “teriyaki haystack style” — with peas, mandarin oranges, pineapple chunks, sliced almonds, and crunchy chow mein noodles. Everyone can build their own bowl!
Ingredients:
- 8-10 boneless, skinless chicken thighs (about 1-1/2 pounds)
- 2 Tbsp olive oil, more if needed
- 1 cup soy sauce
- 1 cup sugar
- 1/3 cup apple cider vinegar
- 1 teaspoon grated or minced ginger
- 1 teaspoon minced garlic
- 1/4 teaspoon pepper (I prefer fresh ground)
- 2 Tbsp cornstarch mixed with 2 Tbsp water
Instructions:
- Pat the boneless chicken dry with paper towels and dice it in to bite sized chunks. Season with a little salt and pepper.
- Heat the olive oil in a large dark skillet and brown the chicken chunks in the hot skillet in batches until they have a little sear on them.
- In a bowl, whisk together the soy sauce, sugar, vinegar, ginger, garlic and pepper until the sugar has dissolved.
- Return all the chicken to the skillet and pour the sauce over the top. Simmer in the sauce about 8-10 minutes until it is cooked through, then stir in the cornstarch mixture a little at a time until the sauce is the consistency you like! (The more of the mixture you add, the thicker it will become.)
- Let simmer another minute or two, then remove from heat and serve over rice!
Quick & Easy Teriyaki Chicken
EQUIPMENT (Amazon Associate Links)
Ingredients
- 8-10 boneless skinless chicken thighs (about 1-1/2 pounds)
- 2 Tbsp olive oil (more if needed)
- 1 cup soy sauce
- 1 cup sugar
- 1/3 cup apple cider vinegar
- 1 teaspoon grated or minced ginger
- 1 teaspoon minced garlic
- 1/4 teaspoon pepper (I prefer fresh ground)
- 2 Tbsp cornstarch mixed with 2 Tbsp water
Instructions
- Pat the boneless chicken dry with paper towels and dice it in to bite sized chunks. Season with a little salt and pepper.
- Heat the olive oil in a large dark skillet and brown the chicken chunks in the hot skillet in batches until they have a little sear on them.
- In a bowl, whisk together the soy sauce, sugar, vinegar, ginger, garlic and pepper until the sugar has dissolved.
- Return all the chicken to the skillet and pour the sauce over the top. Simmer in the sauce about 8-10 minutes until it is cooked through, then stir in the cornstarch mixture a little at a time until the sauce is the consistency you like! (The more of the mixture you add, the thicker it will become.)
- Let simmer another minute or two, then remove from heat and serve over rice!
Notes
Teriyaki Chicken FAQs:
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well, but they cook faster and can dry out more easily. If you use them, slice them thinly and reduce the cooking time so they stay tender.
Do I need to marinate the chicken first?
No marinade needed. The sauce reduces and thickens as it cooks, giving the chicken that classic salty‑sweet teriyaki flavor without any extra prep time.
Can I make this recipe ahead of time?
Yes — teriyaki chicken reheats beautifully. Store it in an airtight container for up to 3–4 days and warm it gently on the stove or in the microwave.
What should I serve with teriyaki chicken?
Steamed rice, broccoli, or stir‑fried veggies are classic. For a fun twist, serve it “teriyaki haystack style” with peas, pineapple, mandarin oranges, almonds, and crunchy chow mein noodles.
Can I double the recipe?
Absolutely. Just use a larger pan so the chicken can sear properly. If the pan gets crowded, cook the chicken in batches for the best texture.
Is this recipe freezer‑friendly?
Yes — freeze the cooked chicken and sauce for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop.
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