Sticky Midweek Chicken Teriyaki

Sticky Midweek Chicken Teriyaki is a quick, crave-worthy midweek meal that’s healthier than takeaway but just as satisfying. Juicy chunks of chicken are stir-fried and coated in a sweet, sticky homemade teriyaki sauce—no marinating required. This dish comes together in just 30 minutes, making it ideal for busy nights when you need big flavor fast.

Why You’ll Love This Recipe

• Sticky, sweet, and savory teriyaki sauce
• No marinating needed – ready in 30 minutes
• Perfect for weeknight dinners or meal prep
• Family-friendly and made with pantry staples
• Easily customizable with your favorite veggies

Ingredients

• For the Chicken:
• 650 g Chicken breasts, skinless, boneless, cut into chunks
• 1 tbsp Oil (sesame, vegetable, or sunflower)
• 2 cloves of garlic, peeled and crushed
• 1 tsp Ginger puree

• For the Teriyaki Sauce:
• 2 tsp Cornflour
• 100 ml Soy sauce
• 50 ml Water
• 3 tbsp Honey
• 2 tbsp White wine vinegar
• 0.5 tsp Garlic powder
• 1 tsp Ginger purée
• 0.5 tsp Dried chilli flakes (optional)

• To Garnish:
• Sesame seeds

Directions

Prepare the Teriyaki Sauce
In a small bowl, start by adding 2 teaspoons cornflour. Gradually whisk in the 100 ml soy sauce to form a smooth slurry with no lumps.
Then whisk in the remaining sauce ingredients: water, honey, white wine vinegar, garlic powder, ginger puree, and chilli flakes (if using). Set aside.

Cook the Chicken
Heat 1 tablespoon oil in a large frying pan or wok over medium-high heat until shimmering.
Add the chicken chunks and stir-fry for 10–15 minutes, turning occasionally, until golden on all sides and nearly cooked through.

Add Aromatics
crushed garlic and 1 tsp ginger puree to the chicken. Stir and cook for 3–4 minutes, until the garlic is fragrant and softened, but not browned.

Add the Teriyaki Sauce
Pour the prepared teriyaki sauce into the pan with the chicken. Stir to coat the chicken thoroughly.
Allow the sauce to simmer for 5 minutes, stirring frequently, until it thickens into a glossy glaze that clings to the chicken.

Garnish and Serve
Once the sauce is thickened and the chicken is fully cooked, remove from heat.
Sprinkle with sesame seeds before serving. Serve hot over rice with steamed vegetables for a complete meal.

Pro Tips and Variations

• Use chicken thighs for extra flavor and tenderness.
• Sesame oil adds flavor but can be replaced with any neutral oil.
• Make it spicy with extra chilli flakes or a dash of sriracha.
• For glossy sauce, be sure to stir the cornflour slurry well before adding.
• Add steamed broccoli or snow peas directly to the pan during the last few minutes of cooking.

Serving Suggestions

• Serve over steamed jasmine or basmati rice
• Pair with stir-fried vegetables like broccoli, green beans, or mangetout
• Add a sprinkle of spring onions or toasted sesame seeds on top
• Serve alongside cucumber salad or edamame for a Japanese-inspired meal

Storage/Reheating

To Store:
Cool completely and refrigerate in an airtight container for up to 3 days.

To Freeze:
Freeze in a sealed container for up to 3 months. Defrost fully before reheating.

To Reheat:
Microwave or reheat on the stove over medium heat. Add a splash of water if the sauce has thickened too much.

FAQs

Can I make this with tofu instead of chicken?
A: Absolutely! Use firm tofu, pat it dry, and pan-fry until golden before adding the sauce.

Can I use fresh garlic and ginger instead of puree?
A: Yes, just finely mince or grate the same amount for a fresh flavor boost.

Is this dish salty?
A: It does have a strong umami flavor from the soy sauce. Use low-sodium soy sauce if preferred.

What if my sauce is too thick?
A: Add a splash of water or more soy sauce to thin it slightly.

Conclusion

This Sticky Midweek Chicken Teriyaki is the ultimate fakeaway: quick, easy, and loaded with flavor. With tender chicken glazed in a sweet-savory sauce and just the right amount of heat, it’s a dinner win any day of the week. Pair it with rice and your favorite greens for a delicious, balanced meal the whole family will love.

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