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Easy Teriyaki Chicken
5 from 100 votes

Easy Teriyaki Chicken

Easy Teriyaki Chicken uses boneless, skinless chicken thighs browned in oil and coated with a homemade teriyaki sauce thickened with cornstarch. The sauce balances sweet and tangy flavors with fresh orange juice and ground ginger, providing a bright complement to the savory chicken. Toasted sesame seeds and sliced scallions add texture and garnish. The recipe emphasizes proper browning for flavor and tenderness.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 6
Calories: 300 kcal
Course: Lunch, Dinner
Cuisine: Japanese, American

Ingredients

For the Sauce:
  • 2 TB cornstarch stirred/fully dissolved in 2 TB water
  • 1 cup teriyaki sauce
  • 1 cup water
  • 1 cup sugar
  • 1 tsp ground ginger
  • orange juice do not use store-bought juice, from 3 wedges of fresh orange
For the Chicken:
  • 4 chicken thighs skinless and boneless
  • 2-3 TB olive oil or canola oil
  • scallion toasted sesame seeds, optional garnish, thinly sliced

Instructions

    Cup of Yum
  1. In a saucepan, combine all sauce ingredients. Use a hand whisk to stir thoroughly, ensuring there is no trace of undissolved cornstarch left. Turn heat to medium and cook, stirring, until sauce bubbles and thickens. Taste and add more sugar, if desired. Sauce will continue to thicken as it sits. Set aside.
  2. Thoroughly dry each piece of chicken with paper towels (this step is important to ensure chicken browns in the pan, rather than steams.) Cut chicken into 1/2-inch pieces.
  3. In a heavy large pan, heat oil on medium high until very hot. Add chicken and arrange in an even layer in pan. Let cook undisturbed for 2 minutes, or until bottom of chicken pieces are browned. Stir and cook just until chicken is no longer pink in center, about 2 more minutes. Remove from heat.
  4. Spoon desired amount of sauce over chicken and stir to coat. Garnish with scallions and sesame seeds, if desired. Serve with remaining sauce.

Notes

  • Use boneless skinless chicken thighs for tender results; chicken breasts may be substituted but require careful cooking to avoid dryness.
  • Thoroughly dry chicken pieces before cooking to achieve proper browning instead of steaming.
  • Use a large pan and sufficient oil for even heat distribution and better color on chicken.
  • Ensure teriyaki sauce is certified gluten-free if needed.

Nutrition Information

Serving 1g Calories 300kcal (15%) Carbohydrates 52g (17%) Protein 17g (34%) Fat 16g (25%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 8g (40%) Trans Fat 0.1g (5%) Cholesterol 58mg (19%) Sodium 400mg (17%) Potassium 294mg (6%) Fiber 0.1g (0%) Sugar 48g (96%) Vitamin A 108IU (2%) Vitamin C 1mg (1%) Calcium 29mg (3%) Iron 4mg (22%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 300

% Daily Value*

Serving 1g
Calories 300kcal 15%
Carbohydrates 52g 17%
Protein 17g 34%
Fat 16g 25%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 8g 40%
Trans Fat 0.1g 5%
Cholesterol 58mg 19%
Sodium 400mg 17%
Potassium 294mg 6%
Fiber 0.1g 0%
Sugar 48g 96%
Vitamin A 108IU 2%
Vitamin C 1mg 1%
Calcium 29mg 3%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.