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Quick Teriyaki Chicken Recipe

Quick Teriyaki Chicken Recipe - Recipes From Chef

Let me take you on a culinary journey that starts in my kitchen. Picture this: a busy weeknight, and the clock is ticking. Dinner needs to be on the table in no time, but you still want something that's both healthy and satisfying. 
Enter quick teriyaki chicken—the hero of the night. Sweet, savory, and ridiculously easy to pull together, this dish has become a staple in my household.
With just a handful of ingredients, you can whip up a delightful meal that tastes like something straight out of a restaurant. Whether you’re feeding a family or hosting a casual dinner, this teriyaki chicken does the trick. And let me share with you why this recipe is an absolute winner.
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Prep Time 10 minutes
Cook Time 15 minutes
Rest Time 30 minutes
Total Time 55 minutes
Servings: 5
Course: Dinner
Cuisine: Japanese
Calories: 271
Ingredients Method Notes

Ingredients
  

  • 2 lbs. boneless, skinless chicken thighs
  • 1 tablespoon filtered water
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/4 cup dark soy sauce
  • 3 tablespoons packed brown sugar
  • 1 garlic clove, finely minced
  • 1 teaspoon freshly grated ginger
  • 2 tablespoons vegetable oil, separated

Method
 

Step 1: Prepare the Marinade
  1. In a mixing bowl, combine the soy sauce, brown sugar, garlic, ginger, water, rice vinegar, and sesame oil. Whisk until the sugar dissolves completely. This marinade infuses the chicken with bold flavors.
Step 2: Marinate the Chicken
  1. Place the chicken thighs in a zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring every piece is well-coated. Seal the bag or cover the dish and let it marinate for at least 15 minutes. If you’re in a hurry, even 5 minutes will do!
Step 3: Heat the Pan
  1. In a large skillet, add 1 tablespoon of vegetable oil and heat it over medium-high heat. Swirl the oil to coat the bottom of the pan. Ensure the skillet is nice and hot for even cooking.
Step 4: Cook the Chicken
  1. Once the pan is hot, remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken thighs in the skillet, cooking for about 5-7 minutes on each side until golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 165°F.
Step 5: Add the Remaining Marinade
  1. Reduce the heat to medium and pour the leftover marinade into the skillet. Let it bubble and thicken for about 2-3 minutes. This will create a rich sauce that coats the chicken beautifully.
Step 6: Serve and Enjoy!
  1. Once cooked through, remove the chicken from the skillet. Cut it into slices and drizzle the thickened sauce over the top. Serve immediately and savor every bite!

Notes

  • Use Chicken Thighs: Thighs retain moisture and flavor better than breasts, making them ideal for dishes with marinades.
  • Don’t Rush Marinating: Even a quick marinade yields a lot of flavor. If time allows, marinate for longer for an even tastier result.
  • Adjust the Sweetness: If you prefer your teriyaki a bit sweeter, consider increasing the brown sugar. For a more savory flavor, hold back a bit.
  • Garnish Wisely: Sesame seeds and chopped green onions can elevate presentation and add freshness to your dish.
  • Scale up Wisely: This recipe doubles easily, just don’t overcrowd the pan while cooking to ensure even browning.