Easy Teriyaki Chicken

This is the weeknight dinner that actually tastes like you tried—sweet, salty, savory glaze clinging to tender chicken, ready in under 30 minutes and tasting like takeout you didn't have to leave home for.

Ingredients:

• 1.5 lbs boneless chicken thighs or breasts, cut into bite-sized pieces
• 3 tablespoons soy sauce
• 2 tablespoons honey or brown sugar
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 tablespoons oil
• 2 green onions, sliced
• 1 tablespoon sesame seeds (optional)

Method:

1. Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden, about 6–8 minutes. Set aside.
2. In the same skillet, add garlic and ginger, stirring for 30 seconds until fragrant.
3. Whisk together soy sauce, honey, and rice vinegar, then pour into the skillet.
4. Return chicken to the pan and simmer for 3–4 minutes.
5. Stir the cornstarch slurry and add it to the sauce. Cook for 1–2 minutes until glossy and thickened.
6. Top with green onions and sesame seeds. Serve over rice.

Full recipe at Budget Bytes →

Chef's tip: Cut your chicken into smaller pieces than you think you need—they'll cook faster, stay juicier, and let that gorgeous glaze coat every bite.