Quick & Easy Chicken Teriyaki – Better Than Takeaway

I love quick weeknight dinners, and this simple chicken teriyaki is one of those recipes you will keep coming back to. It requires minimal effort—and honestly, who does not love chicken teriyaki? A simple homemade marinade transforms into a light, glossy glaze that gives tender chicken thighs the perfect balance of sweet, salty, and savoury flavours. It is satisfying, delicious, and the leftovers taste just as good for lunch the next day.

My version of teriyaki sauce is not entirely authentic, but it tastes very similar to the bottled sauces from the shop—it is simply cheaper, fresher, and incredibly easy to make. It keeps the chicken juicy, flavourful, and wonderfully tender.

Ingredients

• ¼ cup soy sauce
• 3 tablespoons brown sugar
• 1 tablespoon water
• 1 clove garlic, minced
• 1 teaspoon freshly grated ginger
• 2 tablespoons cooking oil, divided
• 1.75 lb (approx. 800 g) boneless, skinless chicken thighs

Instructions

1. Prepare the Marinade

In a bowl, combine the soy sauce, brown sugar, garlic, grated ginger, water, and 1 tablespoon of oil. Mix well until the sugar has dissolved.

2. Marinate the Chicken

Place the chicken thighs in a shallow dish or a resealable bag. Pour the marinade over them and turn them a few times to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 24 hours, turning the chicken occasionally.

3. Fry the Chicken

Heat the remaining 1 tablespoon of oil in a large frying pan over medium heat. Once the oil is hot, add the marinated chicken—discard any leftover marinade from the bowl.

Fry for about 5 to 7 minutes on each side, until the chicken is cooked through and the sauce in the pan has reduced to a light, sticky glaze.

4. Rest and Serve

Remove the chicken from the pan and let it rest on a chopping board for 5 minutes before slicing and serving.

Notes and Tips

• You can use boneless chicken breasts or fillets instead of thighs, but thighs will stay juicier. If using breasts, cut them in half horizontally or pound them to an even thickness of about ½ inch (1.25 cm) to ensure they cook evenly without burning the glaze.
• The oil prevents sticking and adds sheen to the sauce, while the water balances its thickness.
• Soy sauce provides a savoury umami flavour, garlic deepens the taste, ginger adds warmth and subtle sweetness, and brown sugar gives depth.

Serving Suggestions

Serve the chicken teriyaki with white rice and steamed broccoli for a simple dinner, or vary it with:

• Crunchy cabbage slaw
• Roasted sesame green beans
• Cucumber sesame salad

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze for up to 3 months—portion into freezer bags for easy use. Thaw in the refrigerator overnight and reheat in the microwave until warm.