Quick & Easy Teriyaki Chicken
Quick & easy teriyaki chicken made with juicy boneless thighs and a salty‑sweet homemade sauce. Ready in about 30 minutes with no marinade needed.
Ingredients
- 8-10 boneless skinless chicken thighs (about 1-1/2 pounds)
- 2 Tbsp olive oil (more if needed)
- 1 cup soy sauce
- 1 cup sugar
- 1/3 cup apple cider vinegar
- 1 teaspoon grated or minced ginger
- 1 teaspoon minced garlic
- 1/4 teaspoon pepper (I prefer fresh ground)
- 2 Tbsp cornstarch mixed with 2 Tbsp water
Instructions
- Pat the boneless chicken dry with paper towels and dice it in to bite sized chunks. Season with a little salt and pepper.
- Heat the olive oil in a large dark skillet and brown the chicken chunks in the hot skillet in batches until they have a little sear on them.
- In a bowl, whisk together the soy sauce, sugar, vinegar, ginger, garlic and pepper until the sugar has dissolved.
- Return all the chicken to the skillet and pour the sauce over the top. Simmer in the sauce about 8-10 minutes until it is cooked through, then stir in the cornstarch mixture a little at a time until the sauce is the consistency you like! (The more of the mixture you add, the thicker it will become.)
- Let simmer another minute or two, then remove from heat and serve over rice!
Notes
Serving Suggestions
This teriyaki chicken is delicious with steamed broccoli, but my favorite way to serve it is “teriyaki haystack style” — with peas, mandarin oranges, pineapple chunks, sliced almonds, and crunchy chow mein noodles. Everyone can build their own bowl!