Easy Chicken Teriyaki Recipe for Dinner

A Simple, Happy Supper

This chicken teriyaki is my go-to weeknight meal. It always fills the kitchen with a sweet, salty smell. My grandkids come running when they smell it cooking. I still laugh at that.

It is so easy to make. You just need a few simple things. The sauce is made from soy sauce and brown sugar. It makes the chicken shiny and delicious.

The Little Story Behind the Sauce

I first had teriyaki at my friend Hana’s house. She lived next door when I was a girl. Her family cooked it on a small grill. The smell was incredible.

This matters because food connects us. A simple dish can introduce you to a whole new world. It is a way to share and learn from each other. What is a food a friend introduced you to?

Why This Recipe Works So Well

Using chicken thighs is my secret. They stay juicy and tender. Chicken breasts can get dry sometimes. Thighs are more forgiving for new cooks.

This matters because cooking should feel easy, not scary. A good recipe builds your confidence. Soon, you will be cooking all sorts of things. Do you prefer dark meat or white meat chicken?

Let’s Talk About the Magic

The best part is watching the sauce thicken. It goes from thin and watery to glossy and rich. Doesn’t that smell amazing? It is like kitchen magic.

Fun fact: The word “teriyaki” comes from Japan. “Teri” means shine, and “yaki” means grill or broil. So it literally means “shiny grilled food.” See that shiny glaze? That’s the “teri”!

A Tip From My Kitchen

Do not skip the step of taking the chicken out. This is important. It lets the sauce get thick and perfect on its own. Then you put the chicken back in.

This coats every piece beautifully. It makes the dish look like it came from a restaurant. But you made it yourself! What is your favorite thing to serve with rice?

Ingredients:

Ingredient	Amount	Notes
Boneless, skinless chicken thighs	2 pounds	Cut into thin strips
Soy sauce	1 ½ cups (382.5 g)
Brown sugar	1 cup (200 g)
Green onions	2 tablespoons	Diced, for garnish (optional)

My Easy Chicken Teriyaki

Hello, my dear! Let’s make my easy chicken teriyaki. It always reminds me of my grandson. He requests this every time he visits. The smell fills the whole house with goodness. It’s a hug in a bowl, I always say.

Ingredients

• 2 pounds chicken thigh strips
• Soy sauce
• Brown sugar

Instructions

Step 1: Grab your big skillet. Place it on the stove over medium-high heat. Add your two pounds of chicken thigh strips. I like thighs for their flavor. They stay so tender and juicy.

Step 2: Let the chicken cook on one side for about five minutes. Don’t poke it yet! Let it get a nice, golden color. I still laugh at how I used to fuss with it. Patience makes the best crust.

Step 3: Now, flip all those chicken pieces. They should look lovely. Pour in your soy sauce and brown sugar. Give it a good, gentle stir. The sugar will melt into the salty soy sauce. Doesn’t that smell amazing already?

Step 4: Let it bubble away for about twelve minutes. Stir it now and then. You want the chicken to be cooked all the way through. (A hard-learned tip: Don’t let the sauce boil too hard. It can make the sugar taste bitter.)

Step 5: Time to take the chicken out. Use your slotted spoon for this. Place the chicken on a plate and cover it loosely. This keeps it warm and happy. We are not done with our sauce yet!

Step 6: Let that beautiful sauce cook alone for five more minutes. Keep stirring it. Watch how it gets thicker and glossier. This is the magic part. It will coat a spoon perfectly when it’s ready.

Step 7: Take the skillet off the heat. Plop all that warm chicken back in. Toss it, toss it, toss it! Make sure every piece gets a shiny coat. Now, who is ready for dinner? I know I am.

Sweet or savory teriyaki? Share below! I love hearing your family’s tastes. Serve this over fluffy white rice. Don’t forget a sprinkle of green onions on top. It adds a fresh little crunch.

Cook Time: 22 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Dinner

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change things up. Here are some fun ideas for you. They make the dish feel new again. My neighbor gave me the pineapple idea. It was a happy accident.

Pineapple Pop: Add a cup of pineapple chunks with the sauce. The sweet and tangy taste is a tropical vacation on a plate.

Spicy Kick: Stir in a big spoonful of sriracha or a pinch of red pepper flakes. It will warm you right up from the inside.

Veggie Boost: Sauté some bell peppers and broccoli first. Then push them aside and cook your chicken. A complete meal in one pan!

Which one would you try first? Comment below! I read every single one. It makes my day.

Serving Your Masterpiece

Now, let’s talk about serving. A good meal is about more than just the main dish. I love a little steamed broccoli on the side. Its green color looks so cheerful next to the chicken. A simple cucumber salad is also lovely and cool.

For a drink, a chilled glass of crisp white wine is nice for the grown-ups. For everyone, a fizzy ginger ale is perfect. The ginger flavor dances so well with the teriyaki. It’s a classic pairing in my house.

Which would you choose tonight? The wine, the ginger ale, or maybe a tall glass of milk? There is no wrong answer at my table.

Keeping Your Teriyaki Tasty for Later

Let’s talk about storing your delicious chicken. First, let it cool completely. Then put it in a sealed container in the fridge. It will stay good for about three days. You can also freeze it for up to three months. I use old yogurt containers for this. They are the perfect size.

I remember my first time making a big batch. I was so proud. I ate it for lunch all week. Batch cooking saves you time on busy nights. It means you always have a good meal ready. This matters because a happy home starts with a good dinner.

To reheat, add a splash of water to a pan. Warm it gently on the stove. This keeps the chicken from getting tough. The microwave works too, but stir it halfway. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Kitchen Hiccups

Is your sauce too thin? Just cook it a bit longer. Let it bubble without the chicken inside. The extra time will thicken it right up. I once added the chicken back too soon. The sauce was as runny as water. It still tasted good, though.

Is your chicken sticking to the pan? Your heat might be too high. Medium-high is the sweet spot. Getting this right builds your cooking confidence. You learn to control your tools. That is a wonderful feeling.

Does it taste too salty? The soy sauce is strong. Next time, use a low-sodium kind. You could also add a little more brown sugar. Balancing flavors makes your food sing. Which of these problems have you run into before?

Your Teriyaki Questions, Answered

Q: Can I make this gluten-free? A: Yes! Just use tamari instead of regular soy sauce. It tastes just as good.

Q: Can I make the sauce ahead? A: You can mix the soy sauce and brown sugar a day early.

Q: What if I don’t have brown sugar? A: Honey is a fine swap. Use 3/4 cup of honey instead.

Q: Can I double this for a crowd? A: Of course! Just use a bigger pan so everything cooks evenly.

Q: Are the green onions important? A: They are optional, but they add a nice fresh crunch. Which tip will you try first?

From My Kitchen to Yours

I hope you love this recipe as much as I do. It is a cozy, happy meal. Cooking for people is an act of love. It fills your home with wonderful smells. Fun fact: The word “teriyaki” comes from two Japanese words meaning “shine” and “grill.”

I would be so thrilled to see your creation. Have you tried this recipe? Tag us on Pinterest! It makes my day to see your family dinners. Thank you for cooking with me today.

Happy cooking!

—Grace Ellington.