Easy Teriyaki Chicken Recipe

This easy teriyaki chicken is tender, juicy, and coated in a glossy, flavorful sauce made from soy, orange juice, honey, and fresh ginger. It’s a quick, one-pan dinner that’s ready in under 30 minutes and perfect for serving over a bowl of warm rice. Fresh, simple, and better than takeout!

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Ingredients

• 1/4 cup soy sauce
• 1/3 cup freshly squeezed orange juice (from 1½ medium or 1 large orange)
• 3 Tbsp honey
• 1 tsp finely grated fresh ginger
• 1 tsp sesame oil
• 1½ to 2 lbs boneless, skinless chicken thighs (about 6–7 medium pieces), trimmed and cut into 1-inch chunks
• 1 Tbsp oil (light olive oil or similar cooking oil)
• 1½ Tbsp unsalted butter
• Optional for garnish: sliced green onions and sesame seeds

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Instructions

1. Make the Marinade:
   In a large mixing bowl, whisk together the soy sauce, orange juice, honey, grated ginger, and sesame oil.
2. Marinate the Chicken:
   Add the chicken pieces to the marinade, stir to coat, and cover with plastic wrap. Let it marinate at room temperature for about 20 minutes.
3. Cook the Chicken:
   Heat a large non-stick skillet over medium-high heat and add 1 tablespoon of oil. Remove the chicken from the marinade using a slotted spoon (reserve the marinade) and cook in the hot pan for about 5 minutes, stirring occasionally, until golden and fully cooked. Transfer cooked chicken to a bowl and set aside.
4. Make the Sauce:
   Pour the reserved marinade into the same skillet. Add the butter and bring to a boil over medium-high heat, stirring constantly. Let it cook for about 1 minute, until slightly thickened.
5. Combine and Serve:
   Return the cooked chicken to the skillet and toss to coat in the sauce. Serve hot over buttery white rice, and garnish with green onions and sesame seeds if desired.

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Why You’ll Love This Recipe

• Quick and easy: Ready in less than 30 minutes.
• Sweet and savory flavor: The combination of honey, orange juice, and soy sauce creates the perfect teriyaki glaze.
• One-pan meal: Minimal cleanup and maximum flavor.
• Kid-friendly: A guaranteed hit for the whole family.

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Tips

• Cut chicken evenly for consistent cooking.
• Don’t overcrowd the pan — cook in batches if necessary for better browning.
• Fresh ginger adds the best flavor, but ground ginger can work in a pinch (use 1/4 tsp).
• If your sauce thickens too much, add a splash of water or orange juice to loosen it.

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Variations and Substitutions

• Chicken breast: Can be used instead of thighs, though it may be slightly less juicy.
• Add veggies: Stir-fry bell peppers, broccoli, or snap peas and mix in with the chicken.
• Spicy kick: Add red pepper flakes or a drizzle of sriracha to the sauce.
• Gluten-free: Use tamari instead of soy sauce.

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FAQs

Can I marinate the chicken longer?
Yes, up to 4 hours in the fridge is fine. If marinating longer, refrigerate the chicken.

Can I double the sauce?
Absolutely! Just keep the ratio the same if increasing the amount.

How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat.

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Serving

Serve over steamed white rice, brown rice, or even noodles. It also pairs well with stir-fried vegetables or a crisp side salad for a balanced meal.

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Suggestions

• For meal prep, make a double batch and portion into containers with rice and vegetables.
• Use leftovers in lettuce wraps or as a filling for Asian-style tacos.
• Add crushed pineapple or juice for a tropical teriyaki variation.