Teriyaki Chicken Recipe Easy

I always keep the ingredients for this recipe on hand for those nights when I need dinner fast but still want something satisfying. The combination of savory miso and sticky brown sugar glaze creates an incredible aroma as it caramelizes, transforming simple chicken thighs into a crave-worthy main course. This quick teriyaki chicken recipe easy delivers that perfect balance of salty, sweet, and umami. For high-protein meals and easy weeknight cooking, this teriyaki chicken recipe easy is a family favorite that comes together in about 20 minutes. Get ready to fall in love with this fast, foolproof method for the best teriyaki chicken.

Ingredients

Making a healthy teriyaki chicken recipe easy starts with quality ingredients that provide great flavor without extra fuss. Here’s what you’ll need for this sticky miso-ginger glaze:

• Chicken Thighs: Use 680 g (1.5 lb) boneless, skinless chicken thighs cut into 3 cm (1.2 inch) pieces.
  Thigh meat is ideal for teriyaki because it stays juicy and tender during high-heat cooking.
  The size ensures quick cooking and maximum surface area for the glaze to adhere.
• Alcohol-Free Soy Sauce: You need 60 ml (1/4 cup) total, split between the marinade and the glaze.
  Using an alcohol-free version ensures all-ages friendliness, or use regular low-sodium soy sauce if preferred.
  This forms the base of the savory flavor and provides salt for the glaze.
• Rice Vinegar: Use 30 ml (2 tbsp) total, split between the marinade and the glaze.
  This adds a necessary acidic brightness to balance the sweetness of the sugar and the richness of the miso.
  Avoid using other vinegars like white vinegar, as their flavor is too harsh for this delicate glaze.
• White Miso Paste: Use 45 g (3 tbsp) of white miso paste (shiro miso).
  Miso adds a salty, slightly sweet, and deep umami flavor that makes this glaze unique.
  White miso is milder than red miso and complements the sweet teriyaki flavors perfectly.
• Brown Sugar: You need 30 g (2 tbsp) of packed light brown sugar.
  This provides sweetness and helps create the sticky, caramelized texture of the glaze.
  Make sure to pack the sugar firmly into the measuring spoon for accuracy.
• Fresh Ginger and Garlic: Use 15 g (1 tbsp) grated fresh ginger and 3 minced garlic cloves total.
  These aromatic ingredients provide a necessary sharpness and depth to contrast the sweet sauce base.
  Grate or mince finely to ensure they melt into the sauce rather than being noticeable chunks.
• Cornstarch Slurry: Mix 15 ml (1 tbsp) cornstarch with 30 ml (2 tbsp) cold water.
  This mixture is essential for thickening the sauce to a glossy, ribbon-like consistency.
  Ensure the water is cold before mixing to prevent the cornstarch from clumping.
• Oils and Garnishes: Use 15 ml (1 tbsp) toasted sesame oil and 15 ml (1 tbsp) neutral cooking oil.
  The neutral oil is for searing the chicken, and the toasted sesame oil is added at the end for flavor.
  Garnish with toasted sesame seeds and thinly sliced scallions for color and texture.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

This teriyaki chicken recipe easy comes together quickly, making it a perfect healthy dinner idea for busy evenings. Follow these steps for the best results:

1. Marinate the Chicken: In a medium bowl, combine the cut chicken pieces with 30 ml (2 tbsp) soy sauce, 15 ml (1 tbsp) rice vinegar, 7 g (1/2 tbsp) ginger, and 1 minced garlic clove.
   Toss thoroughly to coat every piece evenly with the marinade.
   Allow the chicken to marinate at room temperature for 15 minutes, or refrigerate for up to 30 minutes, to ensure tenderness and flavor absorption.
2. Prepare the Glaze and Slurry: While the chicken marinates, whisk together the remaining 30 ml (2 tbsp) soy sauce, 15 ml (1 tbsp) rice vinegar, 30 g (2 tbsp) brown sugar, remaining 8 g (1/2 tbsp) ginger, remaining 2 minced garlic cloves, and the 45 g (3 tbsp) miso paste until smooth in a small bowl.
   In a separate small bowl, prepare the slurry by whisking the 15 ml (1 tbsp) cornstarch with 30 ml (2 tbsp) cold water; set both aside.
   It’s important to prepare all components before cooking to ensure smooth execution once the heat is on.
3. Sear the Chicken: Heat the 15 ml (1 tbsp) neutral cooking oil in a large non-stick pan or skillet over medium-high heat until shimmering.
   Add the marinated chicken in a single layer, making sure not to overcrowd the pan; work in batches if necessary.
   Cook for 3-4 minutes per side, turning once, until the chicken pieces are golden brown and cooked through, with slightly charred edges for flavor. When I make this for my kids, I usually skip the char on the edges to keep the texture softer, but for adults, those slightly browned bits are key to flavor development in the pan.
4. Finish the Glaze: Remove the cooked chicken from the pan and place it on a clean plate; reduce the heat to medium.
   Pour the prepared miso-ginger glaze into the pan, scraping up any browned bits from the bottom of the pan, and bring to a gentle simmer.
   Slowly whisk in the cornstarch slurry, continuing to whisk gently for 1-2 minutes until the glaze thickens to a glossy, ribbon-like consistency that coats the back of a spoon.
   If the glaze looks too thin after 2 minutes, whisk in another 1/2 tsp cornstarch mixed with 1 tsp cold water to help thicken it.
5. Coat and Serve: Stir in the 15 ml (1 tbsp) toasted sesame oil, then return the cooked chicken pieces to the pan.
   Toss gently to ensure each piece is completely coated with the thick, sticky glaze, cooking for an additional 1-2 minutes to allow the glaze to adhere and caramelize slightly.
   Serve immediately over fluffy cooked rice, garnishing generously with toasted sesame seeds and sliced scallions for presentation and flavor.

Tips for Achieving the Perfect Sticky Glaze

Use the Cornstarch Slurry

Do not skip the cornstarch slurry; this is the key to achieving the thick, glossy consistency that makes this teriyaki chicken recipe easy truly satisfying. Always whisk cornstarch with cold water before adding to a hot liquid to prevent lumps from forming. The sauce will thicken rapidly once the slurry is added, so keep whisking constantly until it reaches the desired texture.

Don’t Overcook the Sauce

Once the slurry is added and the sauce begins to bubble, it thickens quickly. Overcooking a cornstarch-thickened sauce can sometimes cause it to break down or become gummy. The glaze should be thick enough to cling to the back of a spoon before returning the chicken to the pan.

The Miso Difference

The white miso paste adds a subtle umami depth that’s different from traditional teriyaki. Ensure the miso paste is fully incorporated into the liquid ingredients before simmering, as it can be thick and requires thorough mixing.

Best Sides and Serving Suggestions

Fluffy White Rice

The ultimate pairing for this sticky teriyaki chicken recipe easy is fluffy rice to soak up the extra glaze. Serve over jasmine rice, basmati rice, or even brown rice for a satisfying meal. For a low-carb alternative, try quinoa or cauliflower rice instead.

Roasted or Steamed Vegetables

Complement the savory-sweet chicken with simple green sides. Try quick-steamed broccoli or sautéed green beans for a crunchy side dish. A quick sheet pan of roasted asparagus or bok choy works well too.

Simple Salad

A fresh side salad with a light vinaigrette cuts through the richness of the chicken and glaze. Use a simple spring mix or create an Asian-inspired slaw with shredded cabbage and carrots.

FAQs for this Miso-Ginger Teriyaki Chicken

Can I use chicken breast instead of thighs?

Yes, you can use boneless, skinless chicken breast cut into cubes. To prevent drying out, reduce the cooking time to 2-3 minutes per side and avoid overcooking. Chicken thighs are recommended for their juiciness, but breast will still work with a careful watch for this teriyaki chicken recipe.

What if I don’t have white miso paste?

White miso (shiro miso) is crucial for the unique flavor profile of this specific recipe. If you absolutely must substitute, you can use an additional tablespoon of brown sugar and a touch more soy sauce. However, a traditional teriyaki recipe would be better if you don’t have miso, as it changes the flavor significantly.

Can I make this ahead of time for meal prep?

Yes, this teriyaki chicken recipe easy is excellent for meal prep. Cook the chicken and glaze as directed, then store in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a tiny splash of water if the glaze has thickened too much when cold.

How do I make this gluten-free?

To make this recipe gluten-free, substitute the soy sauce with a gluten-free tamari or coconut aminos. The cornstarch used for thickening is naturally gluten-free, ensuring a healthy eating option that fits specific dietary needs.

Why did my glaze turn out lumpy or too thin?

A lumpy glaze usually results from not properly dissolving the cornstarch in cold water first. A thin glaze means it hasn’t simmered long enough or a little more cornstarch slurry (mixed with water) is needed. I like to keep a tiny bit of extra slurry on hand in case the teriyaki chicken glaze needs a quick boost of thickness.

Conclusion: Your New Weeknight Favorite

This teriyaki chicken recipe easy with sticky miso-ginger glaze is proof that delicious, restaurant-quality food can be made quickly at home. Save this family-friendly recipe to Pinterest for quick reference next time you need an easy dinner idea.

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