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teriyaki chicken recipe easy
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This quick and easy teriyaki chicken recipe features a unique sticky miso-ginger glaze that delivers a perfect balance of salty, sweet, and umami flavors. It’s a satisfying and crave-worthy weeknight meal ready in about 20 minutes.
Ingredients
- 1.5 lb (680 g) boneless, skinless chicken thighs, cut into 1.2 inch pieces
- 1/4 cup (60 ml) low-sodium soy sauce (or gluten-free tamari)
- 2 tbsp (30 ml) rice vinegar
- 3 tbsp (45 g) white miso paste (shiro miso)
- 2 tbsp (30 g) packed light brown sugar
- 1 tbsp (15 g) grated fresh ginger
- 3 cloves minced garlic
- 1 tbsp (15 ml) cornstarch
- 2 tbsp (30 ml) cold water
- 1 tbsp (15 ml) neutral cooking oil (for searing)
- 1 tbsp (15 ml) toasted sesame oil (for finishing)
- toasted sesame seeds and sliced scallions for garnish
Instructions
- Marinate the Chicken: Combine the cut chicken pieces in a medium bowl with half of the soy sauce (2 tbsp), half of the rice vinegar (1 tbsp), half of the ginger, and 1 minced garlic clove. Toss to coat and let marinate for 15 minutes at room temperature or up to 30 minutes in the refrigerator.
- Prepare Glaze and Slurry: While the chicken marinates, whisk together the remaining soy sauce (2 tbsp), rice vinegar (1 tbsp), brown sugar, miso paste, remaining ginger, and remaining 2 minced garlic cloves in a small bowl until smooth. Separately, prepare the slurry by whisking the cornstarch with cold water in another small bowl; set both aside.
- Sear the Chicken: Heat the neutral cooking oil in a large non-stick pan over medium-high heat. Add the marinated chicken pieces in a single layer (work in batches if necessary) and cook for 3-4 minutes per side, turning once, until golden brown and cooked through with slightly charred edges. Remove chicken from the pan and set aside on a plate.
- Thicken the Glaze: Reduce heat to medium and pour the prepared glaze mixture into the pan, scraping up any browned bits. Bring to a gentle simmer. Slowly whisk in the cornstarch slurry and continue to whisk constantly for 1-2 minutes, until the glaze thickens to a glossy, ribbon-like consistency that coats the back of a spoon.
- Coat and Serve: Stir the toasted sesame oil into the thickened glaze. Return the cooked chicken pieces to the pan and toss gently to ensure each piece is completely coated with the thick, sticky glaze, cooking for an additional 1-2 minutes. Serve immediately over rice, garnished with toasted sesame seeds and sliced scallions.
Notes
To avoid a lumpy glaze, always ensure the cornstarch is completely dissolved in cold water before adding it to the hot liquid. The white miso paste is essential for the unique flavor profile; ensure it is fully incorporated into the sauce mixture before simmering. For meal prep, store the finished dish in the refrigerator for up to 4 days and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 365 calories
- Sugar: 7 g
- Sodium: 1500 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 100 mg