Super Easy Pan Fried Teriyaki Chicken. Tender, juicy and smothered with a homemade teriyaki sauce. So much better than takeout!
For this recipe I used chicken thighs. They turn out incredibly juicy, tender and crispy on the outside.
The chicken get’s pan fried in a hot pan than smothered in the homemade teriyaki sauce. I love making my own teriyaki sauce at home. It’s tangy with just the right amount of sweetness.
Serve this Teriyaki Chicken with steamed veggies and rice. This is a super easy and healthy dinner that takes 25 minutes to make!
How to make Teriyaki Chicken
- Saute chicken: Heat oil in a large skillet. Saute chicken over medium high heat until browned on the outside and cooked through. Remove the chicken from the pan and set aside.
- Make the sauce: In the same pan the chicken was cooked in add the soy sauce, mirin, brown sugar, sesame oil, ginger, garlic and fish sauce. Bring to a boil and reduce heat and simmer the sauce for 2-3 minutes. In a small bowl mix together the cornstarch and water. Slowly pour in the cornstarch mixture whisking continuously. Continue to cook until your desired thickness.
- Serve: Add chicken back to the pan and toss to coat the chicken with the sauce. Serve immediately with steamed veggies and sesame seeds for garnish!
What to serve with Teriyaki Chicken
- I love to serve the chicken with white or brown rice to soak up all the extra sauce. For a low carb option try cauliflower rice.
- Steamed vegetables
- Chow mein noodles
- Lo mein
- Vegetable Fried Rice
- Cauliflower Fried Rice
- Vegetable Noodle Stir-Fry
How to make Teriyaki Sauce
Making your own Teriyaki Sauce at home is super easy! It’s also a great way to control the sweetness and saltiness of the sauce. To make your own teriyaki sauce at home you’ll need:
- Soy sauce: I always use low sodium soy sauce. You can use regular soy sauce with a splash of water to combat some of the saltiness.
- Ginger: I prefer to use fresh grated ginger however ground ginger can be substituted in a pinch.
- Brown Sugar: Adds a nice sweetness to the teriyaki sauce. If you like your teriyaki on the sweeter side adjust the brown sugar to taste.
- Mirin: Has a sweeter flavor which helps combat the saltiness from the soy sauce.
- Sesame oil: Adds a wonderfully nutty flavor to this sauce!
- Fish Sauce: A couple dashes of fish sauce add a nice saltines and umami to the sauce.
- Cornstarch slurry: 1 teaspoon cornstarch + 1 tablespoon cold water. This thickens up the sauce!
Here are more recipes using my Homemade Teriyaki Sauce
- 20 Minute Teriyaki Shrimp
- Easy Teriyaki Salmon
- Baked Teriyaki Chicken
- Beef Teriyaki Noodles
- Orange Teriyaki Salmon
- 1 tablespoon oil
- 1 pound chicken thighs boneless and skinless, cut into bite size pieces
- 1/2 cup soy sauce
- 1/2 cup mirin
- 4 tablespoons brown sugar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon ginger minced
- 1 garlic clove minced
- a couple of dashes of fish sauce
- 1 teaspoon cornstarch
- 1 tablespoon water
Heat oil in a large skillet.
Saute chicken over medium high heat until browned on the outside and cooked through.
Remove the chicken from the pan and set aside.
In the same pan the chicken was cooked in add the soy sauce, mirin, brown sugar, sesame oil, ginger, garlic and fish sauce.
Bring to a boil and reduce heat and simmer the sauce for 2-3 minutes.
In a small bowl mix together the cornstarch and water.
Slowly pour in the cornstarch mixture whisking continuously. Continue to cook until your desired thickness.
Add chicken back to the pan and toss to coat the chicken with the sauce.
Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!