Craving that delicious, glossy, savory-sweet teriyaki chicken from your favorite takeout spot? Get ready for a weeknight dinner hero that delivers all that flavor with an incredibly simple, 3-ingredient sauce you can whip up in seconds. Imagine tender, juicy chicken pieces coated in a rich, glistening sauce, ready to be piled high on a bowl of steamy rice. This is your new go-to recipe for when you need dinner on the table fast, without a long list of ingredients.
Prep Time: 5 mins
Total Time: 20 mins
Servings: 4
Ingredients:
For the Teriyaki Chicken:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp vegetable oil or other neutral oil
For the 3-Ingredient Sauce:
- ½ cup soy sauce, low-sodium recommended
- ¼ cup honey or maple syrup
- 1 tbsp mirin (sweet Japanese rice wine)
Instructions:
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, honey, and mirin until the honey is fully dissolved. Set aside.
- Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
- Add the Sauce: Pour the prepared teriyaki sauce into the skillet over the cooked chicken. Bring the sauce to a simmer.
- Simmer and Thicken: Continue to cook, stirring frequently, for 3-5 minutes. The sauce will bubble and start to thicken and glaze the chicken beautifully. It’s done when the sauce is glossy and coats each piece.
- Serve Immediately: Remove from the heat and serve immediately over hot steamed rice. Garnish with sesame seeds or sliced green onions if you have them on hand.
Recipe Notes:
- No Mirin? No Problem: If you don’t have mirin, you can substitute it with 1 tablespoon of rice vinegar plus 1 teaspoon of sugar to mimic its sweet and tangy profile.
- For a Thicker Sauce: If you prefer a very thick, syrupy sauce, create a cornstarch slurry. Mix 1 teaspoon of cornstarch with 2 teaspoons of cold water until smooth. Stir this into the simmering sauce in the last minute of cooking.
- Chicken Thighs vs. Breasts: Chicken thighs are recommended as they stay incredibly tender and juicy. You can use chicken breasts, but be careful not to overcook them as they can dry out more easily.
- Add Some Aromatics: For extra flavor, feel free to add 1-2 minced garlic cloves or 1 teaspoon of grated fresh ginger to the pan and cook for 30 seconds before adding the sauce.
- Make it a Meal: This chicken is perfect served over rice with a side of steamed broccoli, bok choy, or edamame for a complete and balanced meal.
There you have it—an unbelievably simple and delicious teriyaki chicken that tastes better than takeout and is ready in under 20 minutes. This recipe proves that you only need a few key ingredients to create a truly spectacular meal. We hope this becomes a staple in your busy-weeknight rotation! Happy cooking!
Estimated Nutritional Information (per serving, sauce and chicken only)
Calories: 380; Protein: 38g; Fat: 14g (Saturated Fat: 3g); Carbohydrates: 24g; Fiber: 0g; Sugar: 22g; Sodium: 1150mg.
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
