20-Minute Teriyaki Chicken Recipe
If you’re craving a quick, flavor-packed dinner, this 20-Minute Teriyaki Chicken absolutely needs to become your new weeknight go-to. Tender chicken thighs are cooked to juicy perfection, then glazed in a sticky-sweet homemade teriyaki sauce that’s bursting with savory, garlicky, gingery goodness. Whether you’re a kitchen newbie or a seasoned home chef, you’ll be amazed at how effortlessly this recipe delivers bold flavors in almost no time at all. With simple prep and minimal cleanup, you’ll have a restaurant-worthy dish on your table before you know it—trust me, the whole family will be begging for seconds of this irresistible 20-Minute Teriyaki Chicken!
Ingredients You’ll Need
This recipe comes together with a handful of pantry staples, each bringing something vital to the table, from rich umami to a perfect glossy finish. Don’t skip any of these—every ingredient plays a starring role in making your 20-Minute Teriyaki Chicken shine!
- Chicken Thighs: Tender, juicy, and quick cooking, they soak up the sauce beautifully—feel free to use breasts if you prefer a lighter bite.
- Oil (Avocado or Vegetable): A neutral option that helps the chicken brown evenly and keeps things dairy-free.
- Low-Sodium Soy Sauce: The essential flavor base of teriyaki—using low-sodium keeps the dish perfectly seasoned (not salty!).
- Honey: Offers a natural sweetness and gorgeous sticky glaze to the sauce.
- Rice Vinegar: Adds bright acidity and balances out the richness of the sauce.
- Brown Sugar: Deepens sweetness and enhances that signature caramelized finish on the chicken.
- Cornstarch & Water: Acts as a quick slurry to thicken the sauce until it coats every bite in glossy deliciousness.
- Garlic (Minced): Adds a punch of flavor and warmth to the sauce—freshly minced is best!
- Fresh Ginger (Grated): Delivers subtle heat and a bright, aromatic backbone to your homemade teriyaki.
- Sesame Oil: One tablespoon at the end gives the dish classic nutty depth and that unmistakable Asian-inspired aroma.
- Sesame Seeds: A sprinkle on top adds crunch and a photogenic finish—every bit helps your plate pop!
- Green Onions (Sliced): The final touch, adding fresh color and a gentle bite to the finished dish.
How to Make 20-Minute Teriyaki Chicken
Step 1: Sizzle and Sear the Chicken
Start by heating your oil in a large skillet over medium-high heat. Once the oil shimmers, add your bite-sized chicken thigh pieces. Spread them out so they can brown up beautifully—don’t crowd the pan or you’ll miss out on that irresistible golden crust. Let them cook for about 6 to 8 minutes, stirring occasionally, until they’re cooked through and nicely caramelized on the outside.
Step 2: Whisk Together the Teriyaki Sauce
While your chicken is browning, grab a small bowl and whisk together the soy sauce, honey, rice vinegar, brown sugar, minced garlic, grated ginger, and sesame oil. This mixture is your ticket to bold, balanced flavor. Pre-mixing ensures the sugar and honey dissolve, so your sauce coats the chicken smoothly later on.
Step 3: Simmer and Glaze
Pour the teriyaki sauce mixture over the cooked chicken. The kitchen will instantly smell amazing as the sauce sizzles and bubbles. Let everything come to a gentle simmer and watch the chicken soak up all that deliciousness.
Step 4: Thicken to Glossy Perfection
In a separate small cup, quickly mix the cornstarch with water to create a slurry. Stir this into the simmering sauce and give everything a good mix. In just 2 to 3 minutes, the sauce will thicken, turning shiny and clinging to every piece of chicken—this is the magic moment for classic 20-Minute Teriyaki Chicken!
Step 5: Garnish and Enjoy
Remove the pan from heat and sprinkle with sesame seeds and sliced green onions. This last step adds color, crunch, and a little bit of fresh zip to your bubbly, saucy masterpiece.
How to Serve 20-Minute Teriyaki Chicken
Garnishes
The finishing touches can elevate your 20-Minute Teriyaki Chicken from simple to spectacular. Besides sesame seeds and green onions, try adding a few thin slices of fresh chili or a generous dusting of toasted nori strips for extra color and flavor—even a tiny sprinkle of red pepper flakes does wonders if you like a little kick.
Side Dishes
This dish begs for a cozy bed of steamed white or brown rice to soak up all that luscious sauce. You can also pair it with fluffy quinoa, a tangle of soba noodles, or hearty cauliflower rice if you’re keeping it low-carb. A side of quickly stir-fried broccoli, snap peas, or bok choy makes for a complete and colorful meal.
Creative Ways to Present
Turn your 20-Minute Teriyaki Chicken into a restaurant-worthy bowl with a scoop of rice, some quick-pickled veggies (like carrots or cucumbers), and a drizzle of extra sauce. Alternatively, pile the chicken into lettuce wraps for a hands-on appetizer, or toss with cooked noodles and crunchy veggies for a stunning salad or cold lunch box option. The possibilities are endless!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer them (with any remaining sauce) to an airtight container once cooled. Your 20-Minute Teriyaki Chicken will keep beautifully in the fridge for up to 4 days—perfect for easy lunches or quick dinners later in the week.
Freezing
To freeze, let the chicken cool completely before portioning into freezer-safe containers or bags. Press out as much air as possible and label with the date. Frozen 20-Minute Teriyaki Chicken keeps well for up to 2 months; thaw overnight in the fridge before reheating for best results.
Reheating
For best flavor and texture, reheat gently in a covered skillet over medium-low heat until warmed through, adding a splash of water if the sauce seems too thick. The microwave also works for speedy lunches—just heat in 30-second bursts, stirring each time, to avoid drying out the chicken.
FAQs
Can I use chicken breasts instead of thighs?
Definitely! Chicken breasts work just as well; just be careful not to overcook them, as they’re a bit leaner. You might want to pull breast pieces off the heat a minute sooner to keep them juicy in your 20-Minute Teriyaki Chicken.
How can I make the sauce a little spicy?
If you love heat, stir in a pinch of red pepper flakes or a small squirt of sriracha right when you pour the sauce over the chicken. It adds a beautiful, balanced kick without overwhelming the dish.
Is this recipe gluten-free?
To make your 20-Minute Teriyaki Chicken gluten-free, simply swap in tamari or certified gluten-free soy sauce. The rest of the ingredients are naturally gluten-free.
Will this work with other proteins?
Absolutely! Try swapping the chicken for diced pork tenderloin, tofu, or even shrimp. Just adjust the cooking time to suit your protein choice and enjoy a new twist on this speedy classic.
What’s the best way to meal prep this recipe?
You can cut and marinate the chicken in the sauce a day ahead, or fully cook the dish and portion it into meal-prep containers with rice and veggies. It reheats beautifully for quick, grab-and-go lunches or dinners throughout the week.
Final Thoughts
If you want a simple, satisfying meal that doesn’t skimp on flavor or fun, give this 20-Minute Teriyaki Chicken a try! The bursts of savory, sweet, and tangy goodness are downright addictive, and the fact that it’s all done in practically no time makes it a star in any busy kitchen. I can’t wait for you to enjoy it as much as I do—happy cooking!
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20-Minute Teriyaki Chicken Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A quick and easy recipe for flavorful teriyaki chicken that can be made in just 20 minutes. Tender chicken pieces coated in a sweet and savory teriyaki sauce, garnished with sesame seeds and green onions.
Ingredients
Chicken:
- 1 ½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon oil (avocado or vegetable)
Teriyaki Sauce:
- 1/3 cup low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil
Garnish:
- 1 tablespoon sesame seeds
- 2 green onions, sliced for garnish
Instructions
- Cook Chicken: Heat oil in a skillet, add chicken, and cook until browned and cooked through.
- Make Teriyaki Sauce: Whisk together soy sauce, honey, rice vinegar, brown sugar, garlic, ginger, and sesame oil. Pour over chicken and simmer.
- Thicken Sauce: Stir in cornstarch slurry and cook until sauce thickens.
- Garnish and Serve: Remove from heat, garnish with sesame seeds and green onions.
Notes
- Serve with rice or vegetables
- Can use chicken breast
- Add red pepper flakes for heat
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 330
- Sugar: 12g
- Sodium: 760mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 110mg
