This easy skillet chicken teriyaki is one of those simple meals I come back to again and again. The chicken marinates in a sweet and savory combination of soy sauce, brown sugar, garlic, and ginger, then cooks right on the stovetop until tender and coated in a flavorful sauce. I especially love serving it over steamed rice with green onions and sesame seeds.
It’s also a great recipe to prep ahead. I often put the chicken and marinade together in freezer bags and freeze them, so I have an easy dinner ready to thaw and cook on busy nights.
INGREDIENTS
- 2 pounds boneless, skinless chicken thighs or breasts
- ½ cup soy sauce
- ½ cup brown sugar
- 1 tablespoon vegetable oil or neutral-flavored oil of choice
- ¼ teaspoon ground ginger
- 1 tablespoon minced garlic
- 1–2 teaspoons olive oil or oil of choice, for cooking
- Sesame seeds, for garnish, optional
- Sliced green onions, for garnish, optional
DIRECTIONS
Place the chicken in a large zip-top bag or shallow dish.
In a small bowl, whisk together the soy sauce, brown sugar, vegetable oil, ground ginger, and minced garlic. Pour the marinade over the chicken and turn to coat well.
Cover and refrigerate for 3–4 hours.
Remove the chicken from the marinade, reserving the marinade.
Heat 1–2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook for about 5–7 minutes per side, depending on the thickness.
Pour the reserved marinade into the skillet and bring it to a full boil. Reduce the heat and simmer, turning the chicken occasionally, until the chicken reaches an internal temperature of 165°F and the sauce has reduced and thickened slightly.
Remove from the heat and let the chicken rest for about 5 minutes. Spoon the sauce over the chicken and garnish with sesame seeds and sliced green onions, if desired.
Serve over steamed rice.
Make-Ahead Freezer Tip
This is one of my favorite meals to prep ahead for busy nights. Place the chicken and marinade together in a freezer-safe zip-top bag, remove as much air as possible, and freeze flat. When you're ready to cook, thaw the chicken overnight in the refrigerator, then cook according to the skillet directions above. As the chicken thaws, it marinates at the same time, making dinner quick and easy.
CHICKEN TERIYAKI
- 2 pounds boneless, skinless chicken thighs or breasts
- ½ cup soy sauce
- ½ cup brown sugar
- 1 tablespoon vegetable oil or neutral-flavored oil of choice
- ¼ teaspoon ground ginger
- 1 tablespoon minced garlic
- 1–2 teaspoons olive oil or oil of choice, for cooking
- Sesame seeds, for garnish, optional
- Sliced green onions, for garnish, optional
Place the chicken in a large zip-top bag or shallow dish.
In a small bowl, whisk together the soy sauce, brown sugar, vegetable oil, ground ginger, and minced garlic. Pour the marinade over the chicken and turn to coat well.
Cover and refrigerate for 3–4 hours.
Remove the chicken from the marinade, reserving the marinade.
Heat 1–2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook for about 5–7 minutes per side, depending on the thickness.
Pour the reserved marinade into the skillet and bring it to a full boil. Reduce the heat and simmer, turning the chicken occasionally, until the chicken reaches an internal temperature of 165°F and the sauce has reduced and thickened slightly.
Remove from the heat and let the chicken rest for about 5 minutes. Spoon the sauce over the chicken and garnish with sesame seeds and sliced green onions, if desired.
Serve over steamed rice.