Frying pan with Teriyaki Chicken and sticky sauce and broccoli in

Simple Sticky Midweek Chicken Teriyaki

This Teriyaki Chicken recipe with a delicious sticky sauce makes a brilliant, quick, healthy, midweek meal. No need to marinade, just stir fry and serve.

Course Main Course
Cuisine Family Food
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 350 kcal
Author Sarah Barnes


  • 800 g Chicken thighs Skinless, boneless, cut into chunks
  • 1 tbsp Oil Sesame, vegetable or sunflower
  • 2 Cloves Garlic Peeled and crushed
  • 1 tsp Ginger puree

For the Teriyaki Sauce

  • 1 tsp Cornflour
  • 10 tbsp Soy sauce
  • 3 tbsp Honey
  • 2 tbsp White wine vinegar
  • .5 tsp Dried chilli flakes Optional

To garnish:

  • Sesame seeds
Metric - Imperial


  1. Mix the Teriyaki sauce ingredients in a small bowl. Begin with the cornflour and gradually add the soy sauce, whisking so there are no lumps. Add the rest of the sauce ingredients.

  2. Heat the oil in a frying pan until very hot.

  3. Add the chicken and cook for about 15 minutes until well browned.

  4. Add the garlic and ginger and cook for 3 or 4 more minutes until softened.

  5. Add the teriyaki sauce ingredients and cook for about 5 minutes until everything is well coated and thickened.

  6. Whilst the chicken is cooking, I cook some rice in the bottom of a steamer pan and then add some green vegetables to the steamer part on top for the last 5 minutes. (You can mix the cooked broccoli into the sauce and chicken just before serving if you'd like it coated in sauce.)

Recipe Notes

Nutrition Facts
Simple Sticky Midweek Chicken Teriyaki
Amount Per Serving
Calories 350 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 190mg63%
Sodium 2697mg117%
Potassium 585mg17%
Carbohydrates 16g5%
Sugar 13g14%
Protein 43g86%
Vitamin A 120IU2%
Vitamin C 0.5mg1%
Calcium 30mg3%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.