Wonderfully rich and flavorful, these teriyaki chicken thighs are a great reason to skip the takeout! Ready to serve in 30 minutes, the chicken is perfectly tender and seasoned.
Where are my Chinese lovers?! This teriyaki chicken is going to rival your favorite takeout for sure! This delicious 30 minute meal comes together so easily in one skillet and is loaded with flavor.
If you love this recipe, be sure to check out my Kung Pao chicken and Homemade Cashew Chicken recipes.
Why these teriyaki chicken thighs are so good!
- Quick and easy. You just need a handful of ingredients to make this recipe and it’s perfect for an easy family meal after a busy day.
- Made from scratch. The teriyaki sauce is made from scratch, and it’s so much tastier and healthier than the bottled ones.
How to make teriyaki chicken thighs
Be sure to scroll down for the full recipe!
- Prep – Cut the chicken thighs into cubes and whisk together the sauce ingredients.
- Cook – Saute the chicken in oil and add in the sauce. Cook until it thickens.
- Serve – Stir in the broccoli and garnish with sesame seeds and scallions.
Can you use chicken breast in this recipe?
For this dish, I prefer the flavor of chicken thighs, but you can use breast if you prefer. Chicken breast will require a slightly shorter cooking time, so take care not to over cook it or it can dry out.
What do you serve with teriyaki chicken?
I like to serve this on top of some long grain white rice. You can also serve it with cauliflower rice or on egg noodles. It’s also great with my Chicken Fried Rice if you want a real treat!
Can you make it ahead of time?
Yes! This is a great make ahead meal! Let it cool to room temperature and then store it in the fridge for up to 3 days or freeze it for up to 3 months. Thaw the frozen chicken in the fridge overnight. Gently reheat on the stovetop to serve.
Make it Gluten Free
To make this recipe gluten free, substitute gluten-free tamari for the soy sauce.
More recipe notes and tips
- If using low sodium soy sauce, add 2 additional tablespoons and omit the water.
- Cut the chicken into similar sized pieces so that it cooks evenly.
More Easy Asian Chicken Recipes
- Asian Chicken Meatballs (Sesame Ginger)
- Instant Pot Teriyaki Chicken
- Pineapple Chicken Recipe
- Chicken Coconut Soup Recipe
- Orange Sesame Chicken Stir-Fry
Have you tried this Teriyaki Chicken Thighs recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Teriyaki Chicken Thighs Recipe
Ingredients
- 1 ½ lbs. chicken thighs cut into cubes
- 1 tablespoon oil
- 3 cups blanched broccoli
- Sesame seeds and sliced green onions to garnish
For the sauce:
- ¼ cup mirin
- 3 tablespoons sugar
- 2 1/2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 2 cloves garlic minced
Instructions
- Trim excess fat from the chicken thighs and cut into 1-inch cubes.
- In a medium bowl, whisk the sauce ingredients.
- Add the oil to a large skillet over medium-high heat. Add in the chicken and sauté until the surface turns white.
- Add in the sauce ingredients and cook until the sauce thickens and glazes the chicken. Add on the broccoli, garnish with sesame and scallions, and serve. Enjoy!
Notes
- To make this recipe gluten free, substitute gluten free tamari for the soy sauce.
- If using low sodium soy sauce, add 2 additional tablespoons and omit the water.
- Cut the chicken into similar sized pieces so that it cooks evenly.
Cynthia Taffet says
The recipe is easy to follow and I made it but I had a problem thickening the sauce. It didn’t adhere to the chicken as in your photo. Can you please advise. Thx you
Emily says
Sauce didn’t thicken at all, should have added some cornstarch so the sauce actually coats the chicken next time. Also didnt have any mirin so I used dry sherry. Overall still tasted good and my kids enjoyed it!
Becky Hardin says
I’m sorry to hear your sauce didn’t thicken as expected! A teaspoon or 2 of cornstarch mixed with cold water would definitely help speed up the thickening in the future. I’m glad to hear you loved the taste, though!