You know those evenings when you’re starving, short on time, and don’t feel like slaving away in the kitchen? That’s where a speedy, mouth‑watering teriyaki chicken recipe comes in, your dinner saviour. If you grab good-quality chicken, toss it in a sticky, flavour‑packed teriyaki sauce, and keep things simple yet satisfying, you get a meal that feels like comfort food.
Here’s the thing: not all chicken is the same. Conventional poultry can be fatty or bland, sometimes with additives you’d rather skip. But when you choose grass‑fed, ethically raised chicken, you get cleaner, leaner meat that cooks quickly and tastes great. That’s why this teriyaki chicken recipe isn’t just about dinner; it’s about giving you a fast, healthy, delicious meal that supports good farming.
Let’s dive into how to make a teriyaki chicken dinner that hits all the right notes, fast, flavourful, and using premium chicken.
Ingredients You’ll Need for a Quick Teriyaki Chicken
To make a fast, satisfying teriyaki chicken dinner, you only need a handful of ingredients. Here’s a sample list:
- Boneless, skinless chicken, ideally grass‑fed (breast or thigh works well)
- Soy sauce, low-sodium, helps control saltiness.
- Sweetener: light brown sugar or honey
- Rice vinegar (or a mild acid like lemon juice)
- Fresh ginger and garlic (minced) for depth of flavour
- Cornflour (corn‑starch) to thicken the sauce.
- Neutral oil (like vegetable or sesame) for frying
- Optional garnishes: sesame seeds, chopped green onions
This combination delivers a nice balance of salty, sweet, and umami, with that characteristic glossy teriyaki finish.
Step‑by‑Step: How to Make Teriyaki Chicken (Pan or Stir‑Fry Style)
Here’s a straightforward, fast method to get that teriyaki magic on your plate in about 20–30 minutes:
- Cut the chicken into bite‑sized pieces, cubes or strips depending on your preference.
- Heat a splash of oil in a large non‑stick skillet or wok over medium‑high heat.
- Add the chicken and stir‑fry (or sauté) until it’s nearly cooked through.
- Meanwhile, whisk together soy sauce, sweetener (sugar or honey), rice vinegar, minced garlic and ginger, water (or a bit of broth), and cornflour in a small bowl until smooth.
- Pour the sauce over the chicken, stirring as it thickens and coats every piece. This only takes about 30–60 seconds.
- Remove from heat. Serve over steamed rice, with a side of veggies or salad. Garnish with sesame seeds and a sprinkle of chopped spring onions for freshness.
Should You Use Chicken Thighs or Breast? Pros and Cons
Using Chicken Thighs
Chicken thighs are often juicier and more forgiving than breast meat. Because thighs have slightly more fat and darker meat, they stay tender and absorb sauce beautifully. Many find thighs perfect when cooking teriyaki chicken quickly; they won’t dry out if accidentally overcooked.
Using Chicken Breasts
Breast meat is leaner and cooks a bit faster, ideal if you want a lighter meal. The key is to keep an eye on cooking time, slice or cube the chicken into evenly sized pieces, and pull it off the heat as soon as it’s cooked through, or the sauce will make it dry.
Either way works. The choice depends on what you prefer: juiciness and richness (thighs) or leaner, lighter fare (breast).
Customising the Sauce: Sweet, Savoury or Balanced
You can easily tailor your teriyaki sauce depending on your mood or dietary needs. Try customising with these tweaks:
- Less sweet, more savoury: reduce sugar/honey and increase soy sauce slightly.
- Citrus or tangy kick: swap rice vinegar for a splash of lemon or lime juice.
- Extra depth: add extra garlic, ginger, or a pinch of chilli flakes for heat.
- Thicker glaze: a bit more cornflour will get the sauce thicker, great if you want it glossy and clingy.
- Lower sodium: use low‑sodium soy sauce; you can always add a pinch of salt later if needed.
These small tweaks make the recipe flexible for different tastes and dietary goals.
Final Thoughts from Gingin Grass Fed
If you’re after a fast, delicious meal that doesn’t compromise on quality, this teriyaki chicken recipe is exactly what you need. It delivers big on flavour, cooks up in minutes, and highlights the difference that grass‑fed chicken makes.
At Gingin Grass Fed, we believe in good meat raised the right way, free‑range, pasture‑fed, and packed full of natural goodness. Try this teriyaki chicken recipe and taste the difference for yourself.
Order your grass‑fed chicken online today and enjoy tasty, wholesome dinners without the fuss.
FAQs
What cut of chicken works best for teriyaki: thigh or breast?
Both work well. Thighs tend to stay juicier and handle quick stir‑frying better without drying out, while breasts cook faster and give a leaner result.
Do I need to marinate the chicken ahead of time?
Not necessarily. You can toss chicken straight into the pan and add sauce while cooking. If you have time, a 15–30 minute marinade can deepen the flavour, but it’s not essential.
Can I make the teriyaki sauce ahead of time?
Yes, you can mix the sauce ingredients in advance (minus the cornflour) and store them in the fridge. Just whisk in cornflour and a little water just before using.
What can I serve with teriyaki chicken for a balanced meal?
Rice or noodles, steamed or stir‑fried vegetables (like broccoli, bell peppers or snap peas), fresh salad or pickled veggies — and don’t forget a sprinkle of sesame seeds or fresh green onions for extra flavour and texture.
Why choose Gingin Grass Fed chicken over conventional chicken?
Because you get leaner, more nutrient‑dense meat with richer flavour, raised naturally and ethically. That means a healthier, tastier dinner you can feel good about serving.