Simple 3-Ingredient Teriyaki Chicken

Simple 3-Ingredient Teriyaki Chicken – The Easiest, Tastiest Weeknight Dinner!

Sometimes, the best meals come from just a few simple ingredients, and this Simple 3-Ingredient Teriyaki Chicken proves exactly that. Whether you’re short on time, craving something flavorful, or just need an easy weeknight dinner, this recipe delivers tender, juicy chicken coated in a deliciously sticky teriyaki glaze—all with minimal effort.

Why You’ll Love This Recipe

With only three ingredients, you get a dish that’s savory, slightly sweet, and perfectly caramelized. Plus, there’s no need for complicated steps or hard-to-find ingredients. It’s a foolproof recipe that works whether you’re cooking for one, feeding the family, or meal-prepping for the week. Best of all, it’s ready in under 30 minutes—which means less time in the kitchen and more time enjoying your meal.

Perfect for Any Occasion

This quick teriyaki chicken pairs wonderfully with a bowl of fluffy rice, steamed veggies, or even tucked into lettuce wraps for a low-carb option. Whether you’re making it for a casual weeknight dinner or meal prep, it’s versatile, satisfying, and guaranteed to be a hit.

A No-Fuss Way to Enjoy Teriyaki Chicken

Forget takeout! This easy homemade version is not only healthier but also more budget-friendly. Plus, you can adjust the flavors to suit your taste—make it sweeter, add some spice, or even use homemade teriyaki sauce for a personal touch.

If you’re looking for a fast, delicious, and stress-free dinner, this Simple 3-Ingredient Teriyaki Chicken is the way to go. Give it a try tonight and see why it’s a must-have recipe in your weekly rotation!

Recipe Yield: 4 servings

INGREDIENTS
1 ½ lb boneless, skinless chicken thighs (cut into bite-sized pieces)
⅔ cup teriyaki sauce (store-bought or homemade)
1 tbsp vegetable oil

Optional garnish: sesame seeds, green onions (thinly sliced)
Optional serving: cooked white or jasmine rice

INSTRUCTIONS

1. Marinate the chicken: In a bowl, toss the chicken pieces with teriyaki sauce until evenly coated. Cover and refrigerate for at least 30 min or up to 2 hrs for deeper flavor.

2. Heat the pan: In a large skillet over medium-high heat, add vegetable oil. Once hot, add the marinated chicken, shaking off excess marinade before placing in the pan.

3. Sear the chicken: Let the chicken cook undisturbed for 2 min to develop a golden brown crust. Then, stir occasionally, cooking for another 6–8 min until the pieces are fully cooked, slightly caramelized, and reach an internal temperature of 165°F (74°C). Use a meat thermometer to ensure doneness.

4. Reduce and glaze: Pour the remaining teriyaki sauce into the pan, stirring constantly for 1–2 min until the sauce thickens slightly and coats the chicken beautifully.

5. Serve and garnish: Remove from heat and serve immediately over cooked rice. For extra flavor and texture, sprinkle with sesame seeds and sliced green onions.

Enjoy this quick and flavorful teriyaki chicken for an effortless, satisfying meal!

Helpful Tips to Perfect This Recipe

• Use Chicken Thighs for Maximum Juiciness – While chicken breasts work, boneless, skinless chicken thighs stay more tender and flavorful. Their natural fat keeps them moist during cooking, preventing dryness.
• Let the Marinade Work for Best Flavor – Marinate the chicken for at least 30 minutes, but if time allows, 1–2 hours will deepen the teriyaki flavor. If you’re in a hurry, a quick 15-minute marinade at room temperature also enhances the taste.
• Don’t Skip the Final Glaze – Once the chicken is cooked, reduce the extra sauce in the pan for 1–2 minutes until slightly thickened. This step ensures a rich, caramelized coating that makes every bite burst with teriyaki goodness.