Easy Chicken Teriyaki From Scratch

Chicken Teriyaki is a sweet, savory crowd pleaser and a regular at my dinner table. What’s really great about this dish is that Chicken Teriyaki not only tastes wonderful, it is effortless to make from scratch. You can certainly just cook the chicken in store-bought Teriyaki sauce. But I often find pre-made Teriyaki sauce to be too sweet for my liking. That’s why I prefer making the sauce from scratch as it allows me to control the level of sweetness.

For juicy, flavorful Chicken Teriyaki, boneless, skinless chicken thighs are best as the moist dark meat synergizes nicely with the sweet, sticky Teriyaki sauce. Served with a side of rice and veggies, like Sweet and Sour Quick-Pickled Cucumbers, you will have an impressively delicious meal on your table in just 30 minutes.

So scroll down to see how you can make this mouth-watering dish that everyone will love!

Ingredients

• 2 1/3 lbs Chicken Thighs, Skinless, Boneless
• 1/4 cup Soy sauce
• 1/4 cup Mirin
• 2 tsp Ginger, grated
• 1 Tbsp Sugar
• 1 Tbsp Garlic powder
• 2 Tbsp Scallions, chopped (optional)
• 1 tsp Sesame seeds (optional)

Instructions

First, cut the chicken thighs into bite-sized pieces, about 1 inch cubes. Place the cut chicken pieces into a pan over medium heat. To the pan, add soy sauce, mirin, grated ginger, sugar, and garlic powder. You can peel and grate the fresh ginger yourself, or feel free to use frozen pre-grated ginger from the freezer section of the grocery store.

Cook the chicken for 25 minutes, stirring occasionally. As the chicken pieces are small, they will cook quickly. But the key here is to continue cooking even though the chicken has already cooked through. The sauce starts out watery, but reduces and thickens over time. Cook until the Teriyaki sauce is bubbly and sticky. The chicken should be well-done, browned and just about burnt.

Garnish the Chicken Teriyaki with chopped scallions and a sprinkle of sesame seeds to add color and flavor. Serve with a side of rice and vegetables.

If you like this Chicken Teriyaki recipe, you might also want to check out other recipes like Easy Korean Beef Bulgogi and Homemade Beef Fried Rice. For more recipes like these, be sure to subscribe via email or follow Sprinkle of Sesame on Instagram!

Print Recipe

5 from 3 votes

Easy Chicken Teriyaki from Scratch

Sweet and savory Chicken Teriyaki made from scratch with juicy chicken thighs.

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Course: dinner, lunch, Main Course

Cuisine: Japanese

Keyword: 30-minute meal, chicken, easy recipe, kid-friendly

Ingredients

• 2⅓ lbs Chicken thighs skinless, boneless
• ¼ cup Soy sauce
• ¼ cup Mirin
• 2 tsp Ginger grated
• 1 Tbsp Sugar
• 1 Tbsp Garlic powder
• 2 Tbsp Scallions chopped (optional)
• 1 tsp Sesame seeds (optional)

Instructions

• Cut the chicken thighs into bite-sized pieces, about 1-inch cubes.
• Place the cut chicken pieces into a pan over medium heat. To the pan, add soy sauce, mirin, grated ginger, sugar, and garlic powder.
• Cook the chicken for 25 minutes while stirring occasionally. The initially watery sauce will reduce and thicken. Cook until the Teriyaki sauce is bubbly and sticky and the chicken is well-done.
• Garnish the Chicken Teriyaki with chopped scallions and a sprinkle of sesame seeds to add color and flavor. Serve with a side of rice and vegetables.

Please follow and like us: