Here’s a delicious and easy Teriyaki Chicken recipe that’s perfect for weeknights or a flavorful meal anytime:

🍗 Teriyaki Chicken Recipe

Ingredients (Serves 4)

Chicken:

4 boneless, skinless chicken thighs or breasts
Salt and pepper, to taste
1 tbsp vegetable oil

Teriyaki Sauce:

½ cup soy sauce
¼ cup mirin (or 1 tbsp honey + 3 tbsp water as substitute)
¼ cup sake (optional, or use extra mirin/water)
2 tbsp brown sugar
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp cornstarch mixed with 1 tbsp water (optional, for thicker sauce)

Garnish:

Sesame seeds
Sliced green onions

Instructions

Prepare Chicken
- Pat chicken dry and season lightly with salt and pepper.
- Heat oil in a skillet over medium-high heat.
- Sear chicken for 4–5 minutes per side, until golden brown and cooked through. Remove and set aside.
Make Teriyaki Sauce
- In the same skillet, add garlic and ginger; sauté 30 seconds until fragrant.
- Add soy sauce, mirin, sake, and brown sugar. Stir to combine.
- Bring to a gentle simmer for 2–3 minutes.
- Optional: add cornstarch slurry to thicken the sauce, cooking 1–2 minutes until glossy.
Combine Chicken and Sauce
- Return chicken to the skillet.
- Spoon sauce over the chicken and cook 2–3 minutes, letting it soak up the flavors.
Serve
- Slice chicken and drizzle with extra sauce.
- Garnish with sesame seeds and green onions.
- Serve over steamed rice or stir-fried vegetables.

Tips

For extra flavor: Marinate chicken in 2–3 tbsp of the sauce for 30 minutes before cooking.
Crispier skin: Use skin-on chicken thighs and broil for 2–3 minutes at the end.
Vegetable additions: Bell peppers, broccoli, or snap peas sautéed in the skillet make a complete meal.

💡 Bottom Line:
This teriyaki chicken is sweet, savory, and quick, with a glossy sauce that clings perfectly to the chicken. It’s simple enough for weeknights but flavorful enough to impress guests.

If you want, I can also give a one-pan Teriyaki Chicken & Veggie version that saves time and cleanup. Do you want me to do that?